Easy Apple Skillet Cobbler with Almond Shortcake Topping (Grain-Free!)

Thank you to Domino® Sugar for partnering with me on this post! I was compensated for this post, but all opinions and recipes are mine alone. 

I am head-over-heels in love with this apple skillet cobbler. I ate two servings the first time I made it and would have gone back for more if my kids hadn’t found me huddled over the pan (doh! caught red handed!). Sliced apples get cooked in a cast iron skillet with butter, sugar, cinnamon and cardamom until soft and jammy, then are topped with a super simple almond biscuit topping. The topping has a marzipan-like flavor and super tender texture. It’s the perfect marriage. Topped with a scoop of vanilla ice cream, and this apple skillet cobbler is hands-down one of my favorite fall desserts. I hope you’ll love it too!

Easy skillet cobbler recipe

I'm so happy to have partnered with Domino® Golden Sugar on this post, which is a cane sugar that's a less processed alternative to traditional white sugar. I use it in all my baked goods (it's a 1-to-1 swap for traditional white sugar). I love its flavor, which has a distinct hint of molasses. If you can't find Domino® Golden Sugar in a store near you, there is always Amazon! 

Cast iron skillet cobbler

This cobbler gets assembled, baked and served right in a cast iron skillet! The apples are first sautéed in the skillet, giving them a jumpstart. That means that this cobbler bakes in far less time than most cobbler recipes, needing less than 20 minutes in the oven. Also, sautéing the apples also helps to caramelize the sugars, creating a delicious sticky sauce. 

Gluten free skillet cobbler

Instead of using a traditional biscuit dough for this cobbler, I top it with grain-free almond shortcakes. They’re made from almond flour, baking powder, eggs, sugar, almond extract and butter. Best of all, they’re WAY easier to make than traditional biscuits! The wet ingredients are simply stirred into the dry ingredients—no cutting of butter or folding of dough required. Plus, instead of having to roll and cut the dough, it’s simply scooped out of the bowl and onto the cobbler using an ice cream scoop. 

Ingredients

You’ll want to use a crisp apple variety in this cobbler, such as Fuji, Honeycrisp or Granny Smith, which will retain its shape and won't turn mushy. Peel the apples and cut them into ¼-inch slices. A touch of cinnamon and cardamom lend the cobbler a warm, sweet aroma that will make your house smell like pure happiness. 

How do you make a skillet cobbler

• Make the dough for the almond shortcake topping.
• Cook peeled and sliced apples in a cast-iron skillet until they are soft and and caramelized.
• Using an ice cream scoop (or you can use 2 spoons), scoop the shortcake dough into 6 mounds over the apples. 
• Brush the shortcakes with a touch of cream (this will help them turn golden brown, but it's optional), then sprinkle them with more Domino® Golden Sugar. 
• Bake!

Serve the cobbler warm with ice cream, if you wish!

Other easy gluten free desserts to try:

• Easy Apple Galettte
• Gluten Free Apple Crisp 
• Easy Gluten-Free Pie Crust
• Healthy Carrot Cake with Maple Cream Cheese Frosting
• Pumpkin Pound Cake
• Double Chocolate Zucchini Brownies

Watch the video!

Get the recipe!

Print Recipe Pin Recipe

Easy Apple Skillet Cobbler (Gluten-Free, Grain-Free)

This irresistible apple skillet cobbler gets assembled and baked in a cast iron skillet! It features tender almond shortcakes on top and caramelized, jammy apples on bottom. Topped with a scoop of ice cream, it’s one of the ULTIMATE fall desserts! The shortcakes are much easier to make than traditional biscuits (the batter is a cinch) and are naturally gluten-free and grain-free!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: easy skillet cobbler, gluten free cobbler, skillet cobbler, skillet cobbler recipe

Servings: 6 people

Author: Nicki Sizemore

Ingredients

Shortcake topping

• 2 ¼ cups (248 g) almond flour
• ¼ teaspoon fine sea salt
• ½ teaspoon baking powder
• 2 large eggs
• ¼ cup (52 g) sugar
• ⅛ teaspoon almond extract
• 4 tablespoons butter, melted and cooled

Apple filling

• 2 tablespoons butter
• 2 ½ pounds crisp apples, such as Fuji or Honeycrisp (5 large apples), peeled and sliced into ¼-inch thick wedges
• ¼ cup (52 g) plus 1 teaspoon sugar, divided
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream

For serving

• Ice cream or whipped cream optional

Instructions

• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celcius).

Make the topping

• In a large bowl, whisk together the almond flour, salt and baking powder (be sure to break up any lumps of almond flour). In a separate bowl, whisk together the eggs, Domino® Golden Sugar, almond extract and butter. Make a well in the dry ingredients and pour in the wet ingredients. Stir to combine (the batter will be quite thick). Set aside.

Make the filling and assemble

• Melt the butter in a 10-inch cast iron skillet over medium-high heat. Add the apples, and toss to coat (it will look like a lot of apples, but they will cook down). Cook, stirring occasionally, until the apples start to soften, about 5 minutes. Add ¼ cup of the Domino® Golden Sugar, along with the cinnamon, cardamom and vanilla. Continue cooking, stirring occasionally, until the apples are soft and the juices are syrupy, 4-5 minutes longer.
• Turn off the heat and spread the apples in an even layer. Using an ice cream scoop (or you can use two spoons), scoop the shortcake topping over the fruit in 6 mounds. Use your fingers to flatten the mounds slightly. Brush the shortcakes with cream (you won't need all the cream) and sprinkle the tops with the remaining 1 teaspoon of Domino® Golden Sugar.
• Bake the cobbler until the shortcakes are golden brown, about 18-20 minutes. Serve the cobbler warm with a scoop of ice cream or a dollop of whipped cream, if you'd like.

Notes

Do Ahead: The cobbler can be baked up to 4 hours in advance (let it sit, uncovered, at room temperature). Reheat it gently on the stovetop until the apples are warmed through. Refrigerate any leftovers (p.s. the leftover cobbler makes for an awesome breakfast with plain yogurt!).

Tips:

• This cobbler gets assembled and baked in a 10-inch cast iron skillet, but you could use a regular ovenproof 10-inch skillet if you don’t have one.
• It’s important to use a crisp apple variety, such as Fuji, Honeycrisp or Granny Smith, which will hold its shape and not turn mushy. 
• If you don’t have an ice cream scoop with a lever, you can use two spoons to scoop the shortcake dough over the cobbler. Be sure not to compress the dough too much, otherwise the biscuits could turn dense.
• Brushing the shortcakes with heavy cream helps them to brown, but you can use an egg wash instead (or you can skip this step, but the biscuits will be lighter in color).
• I recommend investing in an inexpensive kitchen scale, especially if you do a lot baking. It’s much more accurate (especially when measuring flours like almond flour), and it's easier too (no measuring cups needed!).

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!