The trick is to smoke the meat and not make the meat smoke
IRON-SKILLET APPLE COBBLER
Date: October 17, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered: Self-rising flour (made with AP flour, baking soda and salt),milk,butter, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla extract and granny smith apples.
The cinnamon, nutmeg and brown sugar were mixed in a medium bowl.
The Granny Smith apples were added and tossed to coat.
The coated apples were added to a 10” cast iron skillet.
The remaining ingredients were added to a large bowl…
where they were mixed to bring them together, but were not fully combined.
This batter was poured over the apples in the cast iron skillet, which was then taken out to the Egg which was stabilized at 350 degrees.
The cobbler cooked for about 45 minutes.
It looked so tasty I just had to include a second picture.
The cobbler was served right out of the cast iron skillet.
It had excellent flavor and texture and even smelled wonderful.
All of that was improved by a couple scoops of ice cream.
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This great tasting Southern version of a classic baked recipe, takes the cobbler out of the oven and onto the grill. One thing that surprised me was the use of Granny Smith apples. Although the amount of sugar in the recipe was able to overcome the extra tartness of the apples. This was decidedly NOT a low calorie recipe, as you will see when you look at the pictures. It was a simple prep and the prep took less time than it did to bake the cobbler. The end results were excellent. The flavors seemed more complex than the ingredients would have led me to believe. Even though people were stuffed after the main meal, they all had big slices of this tasty dessert.