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Caramel Apple Cobbler

by Laura

I have made apple crisp plenty of times over the years but I have never thought of using apples for a caramel apple cobbler.

When I think of cobbler, I think peach, cherry, or berry, but never apple. I mean it would only make sense that you could use apple. I just never thought of it.

Well, today’s recipe does just that. It uses apples to make a cobbler. However, there is also the addition of caramel making this a CARAMEL Apple Cobbler. Even better!

The apples are the perfect softness and are surrounded by a sweet sticky caramel sauce. Then there is the batter for the cobbler. It cooks up with a light sugary crispness on top with a tender caky texture on the inside.

I don’t know why I never thought of apples before for a cobbler. This one was amazing and definitely going to be an item I will make each fall now.

Caramel Apple Cobbler | realmomkitchen.com

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Caramel Apple Cobbler



  • 6 apple, peeled and sliced (I used 3 Gala and 3 Granny Smith)
  • 1 tsp cinnamon
  • 2 Tbsp sugar
  • Caramel Sauce
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup cream
  • Batter
  • 1 cup sugar
  • 1 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 2 tsp vanilla
  • 1/2 cup melted butter


  1. Preheat oven to 400 degrees.
  2. In a skillet, add apples, 1 tsp cinnamon, and 2 Tbsp sugar. Cook over medium low while stirring until apples are tender. Remove from heat and set aside.
  3. In a sauce pan, add the ingredients for the caramel sauce and cook over medium while stirring util the mixture reaches a boil. Stir while boiling for a minute or so until smooth and sugar dissolved.
  4. For the batter, add the sugar, flour, baking powder, and salt to a bowl and whisk together. Add in the milk and vanilla and whisk to combine. Pour the melted butter into a 9x 13 pan followed by the batter and gently whisk them together in the pan.
  5. Add 1 cup of the caramel to the apples and stir to combine. Pour the apple mixture in the 9 x 13 pan over the batter.
  6. Place the remaining caramel sauce in a container and set aside until you serve the cobbler.
  7. Bake the cobbler at 400 degrees for 20-25 minutes until edges are golden.
  8. Serve cobbler warm with vanilla ice cream and a drizzle of the remaining caramel sauce. Serves 9-12.
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Recipe adapted from Wine and Glue.

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