Apple Cornbread Skillet Cobbler

 

Honey, cinnamon, and coarse sugar lend a sweet sparkle to the topping on this rustic cobbler. A few McIntosh apples in the filling break down during baking to form a sauce that ties everything together. Serve this right from the skillet for a casual alternative to apple pie.

What you will need

3-3/8 oz. (3/4 cup) finely ground yellow cornmeal, such as Indian Head Old Fashioned Stone Ground

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

3 Tbs. granulated sugar

1/4 tsp. baking soda

1/4 tsp. table salt

1 large egg, at room temperature, beaten

1/2 cup full-fat sour cream, at room temperature

2 oz. (1/4 cup) unsalted butter, melted

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

1/2 cup packed light brown sugar

1 Tbs. finely chopped crystallized ginger

2 tsp. ground ginger

1-1/4 tsp. ground cinnamon

1 tsp. freshly grated nutmeg

2 lb. tart apples (about 6 medium), peeled, cored, and cut into 1/2-inch wedges

12 oz. McIntosh apples (about 2), peeled, cored, and cut into 1/2-inch wedges

2 Tbs. spiced rum

1 Tbs. unsalted butter, softened

1 to 1-1/2 Tbs. white sanding sugar

2 Tbs. honey

Whipped cream or vanilla ice cream, for serving

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