Apple Cinnamon Skillet Cobbler and Chewed Corners

We recently returned home from a quick road trip getaway weekend in Idaho

 for a change of scenery and catching up with family.

As we always do on our road trips, we travel with treats for anyone that we run into that is hard at work in the hot summer sun.  We met "Barbara", who was rocking her Stop/Slow sign holding and keeping everyone safe in the one-way traffic on a desolate gravel road in the middle of Idaho. 

 We served her up some M&M's as a mid-morning treat and her grateful smile lit up the entire sky!

Along with Barbara, we ran into some ranchers moving their herd of sheep

 across the road on our way to Stanley that day.

Let me tell you...there were a lot of those sheep! 

 I think if you had to count all of them, it would definitely help you fall asleep!

In keeping with our Ketchum tradition, first stop was dinner at Despo's.

My sister-in-law and I also took up a little 18 hole putting...

now I know why I have gone with the culinary and creativity in my life...I am so bad at athletics!

A quick-cation wouldn't be complete without some whitewater rafting on the Salmon River.

...and some much needed lake time at Red Fish Lake!

For our last night in Idaho, we hosted Sunday night family dinner complete with my Sunday Night Pot Roast, honey glazed carrots, and mustard roasted baby potatoes.

I asked my baking daughter to find an easy dessert that we (okay, "she" could make for me), while I worked on the rest of dinner and started packing to head back home the next morning.

Oh my goodness!  Let me say that again...Oh my goodness!!!!  New favorite dessert ever!!

Apple Cinnamon Skillet Cobbler
Courtesy of Tasty.com

4 cups apple, peeled and chopped (we use Granny Smith)
1/2 cup sugar
1 Tbl cornstarch
1/4 cup lemon juice (fresh squeezed, 1 large lemon)
1 tsp cinnamon
1/2 tsp nutmeg
1 pinch salt
1 box yellow cake mix
1 cup chopped pecans
1/2 cup butter, cold (1 stick), cut into thin slices

Preheat oven to 350 degrees.

In a cast-iron (or oven safe) skillet over medium-low heat, add the apples, sugar, cornstarch, lemon juices, cinnamon, nutmeg, and salt.

Mix to combine and stir for 5-10 minutes, until the mixture starts to thicken.

Let simmer for 5 minutes on low heat.

Sprinkle box cake mix over the apple filling.

Add the nuts and evenly distribute over the cake mix.

Place the sliced butter over the top of nuts to ensure even baking.

Bake for 45 minutes to an hour (start checking it after 45 minutes), until the top is light golden brown.

Serve warm with french vanilla ice cream...or just dive into the leftovers with your fingers as we all did and enjoyed every last morsel while we were cleaning up the kitchen after a wonderful family dinner.

One Year Ago: No Post
Two Years Ago: Parmesan Crusted White Wine Dijon Salmon
Three Years Ago: One Skillet Tuscan Chicken
Four Years Ago: Lemon-Blackberry Olive Oil Cake
Five Years Ago: Pork Schnitzel with Lemon-Caper Cream Sauce
Six Years Ago: Buffalo Chicken Salad

Unfortunately this awesome cobbler was not the only thing being chewed and enjoyed... our Labrador Mr. Kylo was very mad at us for leaving him with our house/pet sitter and decided to have a taste of drywall as punishment to us!