Brown sugar dusted apples, cornbread, and cinnamon ice cream paint a picture of fall; all that’s missing is the bluegrass band on a stage framed with crimson leaves.
My skillet cornbread apple cobbler is made much like traditional cobbler, but I used big chunks of sweet cornbread instead of the typical crumb topping! How can you go wrong with cornbread? Answer: You can’t!
This recipe has so much possibility for experimentation – topping with caramel, adding a little jalapeño and cheddar to the cornbread, or mixing in some cranberries or nuts. I can’t wait to hear how you personalize this skillet cornbread apple cobbler and what you think of it!
Skillet Cornbread Apple Cobbler
- 1 tablespoon vegetable oil
- 9 1/2 ounces peeled and sliced apples
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 5 ounces cooked cornbread broken into large crumbs
- 1/2 cup unsalted butter melted
- 2 tablespoons honey
Preheat oven to 350 F.
Coat skillet with vegetable oil.
Coat apple slices with lemon juice and brown sugar.
Line bottom of skillet with apples.
Top with cornbread.
Drizzle with melted butter and honey.
Bake covered with foil for 30 minutes.
Uncover and bake for another 15 minutes or until the cornbread is browned.
Serve warm with ice cream.
This recipe works best with a sweet cornbread.