Preheat the oven to 425° F. Grease skillet or 8x8-inch baking pan.
To prepare the filling: Peel apples, remove cores and dice into bite-size pieces. In a large oven safe skillet (or if using a baking pan, make the filling in a saucepan), combine the apples, butter, brown sugar, cinnamon, allspice, nutmeg and salt over medium heat. Cook for several minutes, stirring, until the apples have lightly caramelized and are soft but not mushy.
Mix together the lemon juice and cornstarch and stir it into the apple mixture. Simmer on low for 2 minutes to thicken the mixture. Remove from the heat.
To prepare the topping: Whisk together the flour, 2 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, baking powder, and salt.
In a liquid measuring cup, stir together the half and half, cooled melted butter and vanilla extract.
Pour the liquid ingredients into the dry and stir until just combined.
In a separate small bowl, mix together the remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon.
Pour the apple mixture into skillet or baking pan. Spoon the dough evenly on top of the apples and use a spatula to gently spread it out. The apples do not need to be completely covered by the dough. Sprinkle the cinnamon sugar mixture evenly on top of the dough.
Bake for 18-22 minutes or until the sides are bubbly and the dough has cooked through. Serve hot with ice cream on top.
Makes 4-6 servings. Recipe by Jen Farley of Savory Simple.