How to Make the Insanely Delicious and Easy Mimi’s Skillet Apple Cobbler


For a show-stopping dessert, you can’t beat Mimi’s skillet apple cobbler. It is absolutely to die for and insanely easy to make!!!

Why is it called apple cobbler?

It is called a cobbler since its top crust is “cobbled” and coarse, unlike the texture of a pie crust. It is usually spooned over the fruit, then baked. 

Is Apple Cobbler the same as apple crumble?

No, it is not. A cobbler is a baked fruit dessert that has a thick dropped-biscuit or pie dough topping. While a crumble is still a baked fruit dessert, it has a topping layer, such as nuts or oats. It resembles a streusel with a combination of butter, flour, and sugar.

Is Cobbler supposed to be gooey?

A perfect cobbler has a gooey fruit center which is encrusted in a sweet breaded top layer. When the fruit used in the cobbler is extra juicy, it will turn out to be a runny dish. If such happens, you can always add a thickening agent. Before you spoon the topping, you have to make sure the filling is fixed.

What is the difference between a dump cake and a cobbler?

A cobbler and a dump cake are both baked fruit desserts that have a particular type of crust. The main ingredients are fruits that can be canned, frozen, and fresh and are all baked in a baking pan. Compared to a dump cake, a cobbler has a crumbly topping.

Do cobblers have a bottom crust?

There is no bottom crust in a cobbler. Topped with biscuit dough or batter, the fruit is placed in a dish, which can also be done in a baking dish or pie pan

What fruit is best for cobbler?

Aside from apples, peaches are great for cobblers. They are high in nutrients and vitamins. You can also try pears, cherries, apricots, and nectarines. The truth is you can try it in any fruit you want!

Watch me make Mimi’s skillet apple cobbler.

In the short video below, I show the easy steps to making Mimi’s skillet apple cobbler. Watch this for inspiration on how to make this fabulous dessert everyone in your family will love!


Mimi's Skillet Apple Cobbler

Skillet apple cobbler with two crusts and buttery, cinnamon-sugar laced apples baked inside!


  • 1/2 cup unsalted butter (1 stick)
  • 1 cup brown sugar
  • 2 refrigerated pie crusts
  • 6 Granny Smith apples, peeled and diced
  • juice of one fresh lemon
  • 3/4 cup white sugar (+ 1 TB to sprinkle on top)
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons plain flour


  1. Preheat oven to 350 F. (Place skillet and butter in the oven during preheating to melt the butter).
  2. In the meantime, place apples in a bowl; sprinkle with lemon juice. Toss with flour, white sugar & cinnamon. Set aside.
  3. Remove skillet when the butter melts.
  4. Add brown sugar to the skillet; stir until it dissolves in the melted butter.
  5. Return the skillet to the oven; leave for 5 minutes or until the syrup begins bubbling.
  6. Remove skillet from oven; place one pie crust atop the syrup (be careful not to touch hot skillet).
  7. Gently arrange apples on top of the bottom crust.
  8. Place remaining crust atop apples, stretching as much as possible to cover the apples.
  9. Make several slits in the crust; sprinkle with 1 TB white sugar.
  10. Place in oven; bake until crust is golden and apples bubbly.
  11. Serve with vanilla ice cream!
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 422Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 24mgSodium 166mgCarbohydrates 64gFiber 3gSugar 43gProtein 3g

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  1. I am so glad that you loved the apple cobbler!! You are very observant!! I don’t recall how I was holding that, but then again, food photo shoots are often stressful, so there is no telling lol!!!

  2. This apple cobbler was so good! This is the perfect time of year to make one and I’ll be making this one a few more times over the next couple of months. A great cool weather dessert!

    I just love your kitchen — bright and airy with great work space and counters that aren’t cluttered.

    On a lighter note, am I the only one who noticed the cast iron skillet is being held with a pot holder in one hand, as if hot, and in a bare hand on the other end?

    Thanks again for sharing such a delicious recipe.

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