There really isn’t that much to say about this cobbler…
Except maybe that it is the work of 1 humble skillet, 11 simple ingredients and 40 short minutes in the oven.
Or perhaps that it’s the perfect vehicle for crisp, sweet, springtime apples, such as the lovely Pink Lady and some tart Granny Smiths, both of which fairly burst with flavor when cooked into a luscious caramel-coated cobbler just like this one.
And it may be worth mentioning that baking this cobbler off yields the very best kind of eau de delicious, set to waft through your house and draw friends, family, and small animals into your kitchen to beg for mercy and even the very smallest piece of cobbler.
Then again, I think the only thing worthy of note about this cobbler is its peculiar effect on the male species: since it’s no real biggie, try leaving your hot, filled skillet out on the kitchen counter. No need to booby trap it or even cover it because, after all, this cobbler is just not really worth much at all.
Don’t even check on it.
Don’t even check on your cobbler an hour later, only to find your male better half standing over a half-empty skillet with nothing but a spray can of whipping cream, an oversized spoon and a Shame Face to show for himself.
Don’t worry about it.
Because, like I said, this cobbler’s really not that big of a deal at all.
Dulce Apple Skillet Cobbler
For the batter:
3/4 c. light brown sugar, tightly packed
3/4 c. dulce de leche (I really like the flavor of dulce de leche in this particular cobbler, but any other caramel sauce may be substituted)
2 large eggs
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tsp. baking powder
1 c. all-purpose flour
1/2 c. buttermilk
For the filling:
3 Pink Lady apples, peeled, cored, roughly chopped (Note that I opted to incorporate a mix of apples into my cobbler, specifically 3 reds and 2 tart greens. You may substitute any combination of apples that you prefer or have on hand, just be sure that you have 5 apples total and that you prepare them in the same manner that I did by peeling, coring, and roughly chopping them into large chunks.)
2 Granny Smith apples, peeled, cored, roughly chopped
1/4 c. lemon juice, freshly squeezed
2 tbsp. unsalted butter
1/2 c. dulce de leche (again, any other caramel sauce may be substituted)
Preheat oven to 350°.
Prepare the batter by beating the sugar, three fourths cup of dulce de leche, eggs, and vanilla extract together in a large bowl until smooth and even. Gradually beat in the salt, baking powder, and flour. Beat in the buttermilk, scraping down the sides of the bowl as necessary, mixing just until you have a uniform batter. Set aside.
Meanwhile, toss the apple pieces and lemon juice together in a large bowl. Melt the butter in a 10″ ovenproof skillet, preferably cast iron, over a medium flame. Stir in the apple mixture and then the dulce de leche, tossing carefully to coat all pieces as evenly as possible and sautéing for just 5 minutes. After 5 minutes, remove the skillet from heat, gently spread the apple pieces into an even layer across its bottom, and pour the batter over top (don’t worry if all of your apple pieces aren’t covered with batter; I recommend pouring into the center of the pan so that if any apple pieces remain exposed they will form a neat ring around the outside of the skillet). Bake for approximately 40 minutes or until a cake tester inserted into the center of the cobbler comes out clean. Finished cobbler will be deep golden brown across the top and bubbling at the edges. Serve immediately, ideally with vanilla ice cream and/or whipped cream.
YIELD: approximately 8 servings