Recipe: Apple Caramel Cobbler
I should call this Perfect Apple Caramel Cobbler… because that’s just what it is.. every time… perfect!
Made of tart Granny Smith Apples… and a sweet batter that makes the most delicious crust… oh and I can’t forget .. a drizzle all over of caramel syrup… now picture this .. a scoop of vanilla ice cream with it melting all over… a fabulous mix of flavors… for sure!
This is adapted from a Peach Cobbler recipe by Paula Deen… I posted that recipe a while ago.. click here to go to the post.
Follow the instructions… I know.. when you put the apple slices in the pot with the sugar and water.. you are going to be tempted to add water… don’t… the apples will render quite a bit of liquid.
If you omit the caramel.. then definitely add more water to the apples… double it… so you have some apple syrup (aka ….goo) to put into the dish.
Don’t be tempted to use canned pie filling… it’s really easy to use fresh apples… honest.
I make my own cinnamon sugar and keep it in a jar … it’s far cheaper to make your own and easy… click here for the recipe.
Watch the dish when you put the butter in it and place it in the oven to melt.. you don’t want it to brown and it will melt and brown quickly.. it only takes a few minutes.
The batter will be very thin.. that’s alright.. it’s supposed to be thin.
Use whole milk… otherwise the batter will be too thin.
When you pour the batter on top of the melted butter .. some will rise to the top of the batter… that’s okay.
I used Hershey’s Caramel Ice Cream Topping.. it’s in a glass jar….. highly recommend you use it or a topping that is pretty thick… the ones in the squeeze containers are … in my opinion too thin.
I used about ¼ cup of the caramel topping… it’s an approximation… use a teaspoon to drizzle it all over the apples and some of the batter… just don’t drown it.
I used an 8 x 8 inch square baking dish… you will need a baking dish that holds about 1 ½ quarts… use whatever baking dish you have that fits that size.
Baking time will vary… start checking on it after the lowest time.. you want it golden brown.
This will serve 4. Need more servings? This is easily doubled and baked in a 9 x 13 baking dish.
Seriously… vanilla ice cream is a must….
Recipe: Caramel Apple Cobbler
All you need:
4 tablespoons butter
2 Granny Smith Apples, peeled, cored and sliced
A few squirts of lemon juice (about 1 tablespoon)
1 cup of sugar, divided
2 teaspoons cinnamon sugar
¼ cup water
¾ cup flour
1 ½ teaspoons baking powder
Pinch of salt
¾ cup whole milk
¼ - ½ cup Hershey’s Caramel ice Cream Topping
All you need to do:
Preheat the oven to 350 degrees F.
Slice the 4 tablespoons of butter into 4 slices and place it in a 8 x 8 baking dish or a 1 ½ quart baking dish.
Place it in the oven to melt the butter… it will take only a few minutes… keep an eye on it.. you don’t want it to brown.. if it does brown a little … it is okay.
Remove from the oven and set aside.
Place the sliced apples in a medium pot. Squirt with lemon juice and toss to cover.
Add the water, ½ cup sugar and cinnamon sugar to the apples and bring to a boil.
Reduce the heat and cook for about 8 minutes until the apples are soft. Stir constantly.
Remove from the heat and set aside.
In a medium bowl, mix the flour, ½ cup sugar, baking powder and salt. Use a whisk to mix so the baking powder mixes evenly.
Add the milk slowly to the flour mixture, whisk to mix evenly to avoid lumps.
Pour the batter over the melted butter.
Gently drop the apple slices all over the batter.
Drizzle the caramel topping over the top.
Bake for 35-45 minutes or until the top is golden brown. (Mine took 40 minutes)
Serve warm or cold.
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