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.