Apple Blueberry Skillet Cobbler


Apple Blueberry Skillet Cobbler

Apple Blueberry Skillet Cobbler

If you are looking for a fruit cobbler recipe that fits your gluten free diet then try out this healthy baking idea from Anne Colagioia. Made with Bisquick and two different types of fruit, this Apple Blueberry Skillet Cobbler recipe is an ideal dessert option for you to make. Made in one pot, this easy healthy dessert recipe harkens back to simpler times.


If you are following a gluten free diet be sure to use gluten free Bisquick in the recipe.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this one pot country style fruit dessert recipe, watch this cooking video:

Preparation Time10 min

Cooking Time40 min

Cooking MethodSkillet


  • 3 apples, peeled and diced
  • 2 cups fresh blueberries
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon apple pie spice
  • 1 tablespoon butter, diced
  • 1 1/4 cup Bisquick
  • 1/4 cup dark brown sugar, firmly packed
  • 4 tablespoons cold butter, diced
  • 1/3 cup milk
  • 2 eggs, slightly beaten
  • 1 tablespoon sugar, mixed with a pinch of cinnamon (to sprinkle on top)


  1. Preheat the oven to 400 degrees F (or 205 degrees C) and spray a 9 1/2-inch cast iron skillet with nonstick spray then place the skillet onto a foil lined baking sheet just encase anything spills over during the baking process.

  2. In a small bowl stir together the granulated sugar, water, cornstarch and apple pie spice until well mixed and lump free. Place the apples into the skillet then pour this mixture over the apples and dot the top with 1 tablespoon of diced butter and bake for 20 minutes.

  3. In the meantime, to make the biscuit topping, in a medium bowl combine the chilled diced butter with the Bisquick and begin to pinch the butter and Bisquick between your fingers until you've got a crumbly mixture. You could use a pastry blender or two knives instead of your fingers if you want. Add the brown sugar and continue pinching until you have a coarse sandy texture with butter pieces about the size of lentils.

  4. Using a rubber spatula, stir the milk and beaten eggs into the dry ingredients until just combined but don’t over-mix.

  5. Once the 20 minutes has elapsed on the apples, remove them from the oven. They’ll have a dry appearance on top until you stir the syrupy juice up from the bottom. Add the berries and stir gently to evenly distribute.

  6. Spoon the batter over the apple blueberry mixture covering the top almost completely leaving only a few small holes. Sprinkle the cinnamon sugar mixture over the top and bake for an additional 16 to 20 minutes or until the top is golden brown. Cool the skillet until it’s just warm before serving.

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This would be awesome with peaches and blueberries!!!

Sounds yummy Have no cast iron skillet. Can I use a 9" square glass baking dish?


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