Baked cinnamon-sugar apples with a golden biscuit top, you can make this delicious apple cobbler dessert right on your camp stove using an Omnia oven.
Apple cobbler is one of our favorite camping desserts—especially in the fall! The buttery, crumbly biscuit top paired with warm slices of apples is just such a fantastic combo. Plus all the warming spices like cinnamon, nutmeg, and allspice make the dessert feel so cozy!
We have a favorite Dutch oven apple cobbler recipe, but ongoing fire bans have ruled out campfire cooking for a lot of our camping season. But thankfully there’s a way to make this delicious baked dessert without a campfire. All you need is the Omnia stovetop oven!
If you haven’t seen one of these things before, they are incredible. We wrote a complete guide on how to use an Omnia oven for you to check out, but the overall concept is simple.
Using an innovative design and construction, the Omnia oven sits right on top of your camp stove and converts the directional heat of the burner into a convectional heat, similar to that of a home oven. This allows you to make all sorts of delicious baked goods without the need for a campfire and Dutch oven.
The Omnia oven has been one of our biggest upgrades to our camping cookware setup. It has opened up an entirely new world of cooking options and makes baking at the campsite so easy.
If you already own one or are thinking about picking one up, this apple cobbler is a great recipe to start with. It’s a quick, easy-to-follow, and fairly forgiving recipe, that can really put a sparkle on the end of the night! We hope you give it a try.
Why we love it
- The crumbly biscuit top is an absolute delight
- Make the most out of the fall apple season!
- Not having to prep the coals or campfire (like you would with a Dutch oven) makes baking with the Omnia so much faster and convenient.
- The Omnia’s silicone liner makes cleaning up a breeze!
What’s great about this recipe is that other than the Omnia, there really isn’t any specialty equipment. The Omnia works with just about any propane camp stove. And all you need are a couple of mixing bowls, a knife, and a cutting board.
Omnia Stove Top Oven: It’s about the size of a medium-sized pot, but this one piece of cookware can really expand the type of meals you can make at a campsite.
Omnia Silicone Mold: This accessory is a must. It makes cleaning up (even sticky sugary messes like this cobbler!) so easy.
Apples – We really like using Pink Lady apples for baking. They have a great blend of tartness and sweetness that really shines through in a baked dish like this cobbler. However, Honeycrisp, Granny Smith, Braeburn, Jazz, or Jonagold are also good options.
Flour: We used regular all-purpose flour for this recipe. However, if you would like to make this recipe GF, we have had a lot of success using Bob’s Red Mill 1-for-1 Gluten-Free Baking Flour. The biscuit top is supposed to be crumbly, not chewy, so it’s a good candidate for GF substitution.
Baking Powder: Try to find a baking powder that doesn’t contain aluminum, which gives everything a strange metallic off-taste. We are big fans of Rumford and Bob’s Red Mill baking powders.
Butter: We tried this recipe with both dairy butter and dairy-free Earth Balance butter, and both worked great. Regardless of which type you use, it has got to be cold!
Spices: To get that warming flavor, we used a blend of cinnamon, allspice, and nutmeg. We recommend mixing these together with the sugar into a small container at home, so you don’t have to bring the full containers out to the campsite.
Milk: Dairy milk or oat milk will work for this recipe.
Tips & Tricks for Making Apple Cobbler
- Mix the dry ingredients for the apples (sugar & spices) at home, so you don’t need to carry the full containers out to the campsite.
- Before packing the butter in your cooler, consider freezing it beforehand. You want it to be as cold as possible.
- Cut the butter into small pieces with a knife. Then using your thumb and index finger, knead the pieces into the flour. You want the butter to form distinct shards within the flour.
- Dialing in the burner to the right heat on your particular stove might take a little experience. However, on our stove medium heat worked pretty well. If the outside air temperature is colder (40-55 F), you may want to crank it up to medium-high, or cook it for longer.
- We love to top our cobbler with whipped cream (or coconut whipped cream) which – unlike ice cream – you can actually store in your cooler without it turning into complete mush.
How to Make Apple Cobbler with an Omnia Oven
Premixing some of the ingredients at home can save you a bunch of time at the campsite and reduce the number of ingredients you need to bring. So if you want, mix together flour, sugar, baking powder, and salt and store in a small sealable container. Separately, mix the sugar and spices together for the sauce and store them in a similar container. Additionally, freeze the butter prior to loading it into the cooler.
At camp, get a small and medium-sized mixing bowl out. In the small mixing bowl, add your flour, sugar, and baking powder mix.
Now you can start preparing your apples. You can peel them if you like (we didn’t), remove the core, and slice them into ⅛ to ¼ inch slices. We prefer quarter moons or 1″ chunks because they fit on a single bite better, but half-moons are fine too.
After you have prepared your apples, add them to the medium bowl and mix them together with the sugar & spice mixture. Really make sure everything is evenly coated.
Next, remove the butter from the cooler. Hopefully, it should be quite firm. With clean dry hands and a clean knife, cut the butter into small cubes. Aim for ¼ -½ inch square, but ultimately it doesn’t matter much, as you’re going to be working it into the flour.
With the butter cut up, add it into the small mixing bowl with the flour, sugar, baking powder, and salt. Using your thumb and index finger, press and spread the butter into the flour. You want to create lots of little shards and flecks of butter that will integrate with the flour.
Next, slowly add the milk or oat milk into the flour-butter mixture. Mix gently with a fork. You want to add as little milk as possible to get it to come together into a moist yet still firm batter.
Place your Omina base and body over the camp stove burner. Place the silicone mold inside the baking chamber.
Transfer the sliced apples into the Omnia oven and spread into an even layer. Make sure to pour in any juices that may have collected in the bottom of the bowl.
Now, with a fork, place little dollops of batter on top of the apple mixture. They will expand as they bake, so you don’t need to worry if they’re not all touching.
Finally, place the Omnia lid on top and set the burner to medium heat. Let this go for about 25 minutes or until you start to smell the fragrance of browning.
Try not to check too often, as each time you lift the lid it releases 100% of the trapped heat.
When the cobbler is ready, you remove it from the stove and serve immediately. We like to top our cobble with a little whipped cream (coconut whipped cream in our case).
Omnia Oven Apple Cobbler
- Omnia oven
- Omnia silicone baking mold
- ½ cup flour, (60 grams)
- 2 tablespoons granulated sugar, (30g)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter, cold (vegan or regular)
- 2 tablespoons milk, (plant based or dairy)
- To make the filling, core the apples and cut into slices. Add them to a bowl and sprinkle with ¼ cup sugar and the cinnamon, allspice, and nutmet. Stir to coat the apples in the sugar & spice blend. Transfer to the Omnia oven.
- To make the topping, combine the dry ingredients (flour, sugar, baking powder, salt) in a mixing bowl. Cut the butter into small pieces and add to the bowl. Using your fingers, rub the butter into the dry ingredients until a crumbly meal begins to form. Add the milk and gently combine to create a dough.
- Tear off bits of dough and place on top of apples. You want little pockets of dough spread evenly around, not one large blob of dough in the middle.
- Cover the Omnia with the lid and place it on the burner of your stove. Bake for about 25-40 minutes* over medium heat, until the topping is golden. Remove from the heat and serve with whipped cream.