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Cornbread Apple Cobbler

There are so many wonderful ways to make apple cobblers, from pinwheel style to snickerdoodle cobbler and all of them are amazing. But, when I came across this cornbread apple cobbler I was skeptical. I thought there was a chance the cornbread would be too savory and too dry for the apple layer. Boy was I wrong! I couldn’t have been more wrong since the cornbread actually enhanced each bite of the rich apple “filling”.

Cornbread Apple Cobbler

This dessert has a few other pros going for it as well, such as the fact that you make this with cornbread mix for the ultimate in simplicity. I used an 8.5 ounce package of mix, but honestly a larger size (with a bit more milk added) would not go amiss here since the cornbread layer should be nice and thick.

Cornbread Apple Cobbler

Unlike many apple recipes this one calls for firm, red apples instead of Granny Smith. This means the end result is a bit sweeter than other apple recipes, which my family really enjoys.

Cornbread Apple Cobbler

The apples are cooked on the stovetop with some spices, butter, brown sugar, and the “secret” ingredient of rum. You might be thinking that rum is too much for a cobbler, but it doesn’t overpower the apples. Instead it just gives the whole dessert a nice, round, warm flavor profile.

You can use rum flavoring if you don’t have any rum on hand, too.

Cornbread Apple Cobbler

The cornbread part bakes up nice and soft and makes for a very more-ish sort of dessert! And, it’s just about the easiest thing I’ve ever made. I’m so happy I stumbled upon this sweet, gooey, wonderful cornbread apple cobbler.

Serves 6-8

15m prep time

40m cook time

293 calories

4
Rated 4 out of 5
Rated by 1 reviewers

Allergens: Corn, Wheat, Milk, Gluten

For the filling:
  • 2 tablespoons butter or margarine
  • 4 large firm apples, peeled, cored and diced (like Fuji, Gala, Honeycrisp)
  • 1/2 cup plus 2 tablespoons packed brown sugar
  • 1/4 cup water
  • 1 teaspoon rum extract or 2 tablespoons rum
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cardamom
For the cornbread topping:
  • 1 (8.5 oz) package cornbread mix
  • 1/3 cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 egg
Preparation
  1. Preheat oven to 375˚F. Melt butter for filling over medium heat in large skillet. Add apples, brown sugar, water, rum extract, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Cook for 5 minutes or until apples are tender.
  2. Preheat oven to 375˚F. Melt butter for filling over medium heat in large skillet. Add apples, brown sugar, water, rum extract, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Cook for 5 minutes or until apples are tender.
  3. Pour apples into a greased 8"x8" baking dish.
  4. Pour apples into a greased 8
  5. In a medium bowl combine topping ingredients and stir until uniform in color. Spread topping over apples.
  6. In a medium bowl combine topping ingredients and stir until uniform in color. Spread topping over apples.
  7. Bake for 20-25 minutes or until top is set and beginning to get golden on the edges.

Recipe adapted from Betty Crocker.

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