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.
- 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
- 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
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- Place the remaining caramel sauce in a container and set aside until you serve the cobbler.
- Bake the cobbler at 400 degrees for 20-25 minutes until edges are golden.
- Serve cobbler warm with vanilla ice cream and a drizzle of the remaining caramel sauce. Serves 9-12.
Recipe adapted from Wine and Glue.