Apple Blueberry Skillet Cobbler
This Apple Blueberry Skillet Cobbler is an easy-to-make, country style dessert that’s made and served in a pretty enameled cast iron skillet which makes for easy clean up. Cobblers in general are a good choice over cakes and cookies for dessert since the main ingredient is fresh fruit. The crumbly sweet biscuit top adds a perfect contrast to the warm syrupy fruit on the bottom. Blueberries are an exceptionally powerful super-food because they contain anthocyanins which help protect against high blood pressure. Apples contain antioxidants, fiber and pectin which bring their own set of health benefits. But when you’re enjoying this tasty dessert, the health benefits will be eclipsed in your mind by the scrumptiousness of this one. And if you're not really concerned with keeping the calories down, feel free to pile on your best vanilla ice cream.
- 3 apples, peeled and diced
- 2 cups fresh blueberries
- ½ cup water
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- ½ tsp apple pie spice
- 1 tbsp diced butter
- FOR THE SWEET BISCUIT TOPPING
- 1 ¼ cups gluten free Bisquick
- ¼ cup dark brown sugar, firmly packed
- 4 tbsp cold butter, diced
- 1/3 cup milk
- 2 eggs, slightly beaten
- 1 tbsp sugar mixed with a pinch of cinnamon (to sprinkle on top)
- Preheat the oven to 400°F (or 205 °C) and spray a 9 ½ inch cast iron skillet with nonstick spray then place the skillet onto a foil lined baking sheet just encase anything spills over during the baking process.
- In a small bowl stir together the granulated sugar, water, cornstarch and apple pie spice until well mixed and lump free. Place the peeled diced apples into the skillet then pour this mixture over the apples, dot the top with 1 tbsp of diced butter and bake for 20 minutes.
- In the meantime, to make the biscuit topping, in a medium bowl combine the chilled diced butter with the Bisquick and begin to pinch the butter and Bisquick together between your fingers until you’ve got a crumbly mixture. You could use a pastry blender or two knives instead of your fingers if you want. Add the brown sugar and continue pinching until you have a coarse sandy texture with butter pieces about the size of lentils.
- Using a rubber spatula, stir the milk and beaten eggs into the dry ingredients until just combined but don’t over-mix.
- Once the 20 minutes has elapsed on the apples, remove them from the oven. They’ll have a dry appearance on top until you stir the syrupy juice up from the bottom. Add the berries and stir gently to evenly distribute.
- 6. Spoon the batter over the apple blueberry mixture covering the top almost completely leaving only a few small holes. Sprinkle the cinnamon sugar mixture over the top and bake for an additional 16-20 minutes or until the top is golden brown. Cool the skillet until it’s just warm before serving.
Notes: If you are not following a gluten free diet you can just use regular Bisquick in the recipe.