Caramel Apple Cobbler
Warm, gooey caramel apple cobbler with spiced apples and a soft, buttery cake topping. An easy fall dessert perfect for family dinners and holidays
Ingredients
- Apple Filling
- 6 medium apples peeled and sliced
- 1/2 cup caramel sauce store-bought or homemade
- 1/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1/4 tsp salt
- Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1/2 cup whole milk
- 1 tsp vanilla extract
- Finishing
- 1/4 cup caramel sauce for drizzling
- 2 tbsp coarse sugar optional
Instructions
- Prepare: Preheat oven to 375°F and butter a 9x13-inch baking dish.
- Make filling: Toss apples with sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Fold in 1/2 cup caramel sauce and spread in the dish.
- Make topping: Whisk flour, sugars, baking powder, and salt. Stir in melted butter, milk, and vanilla until just combined.
- Assemble: Spoon topping over apples, leaving a few gaps. Drizzle with remaining caramel and sprinkle with coarse sugar.
- Bake: Bake for 40–45 minutes, until golden and bubbling.
- Rest: Let cool for at least 15 minutes before serving.
Notes
Serve warm with vanilla ice cream. Store covered in the refrigerator for up to 4 days. The baked cobbler can be frozen for up to 3 months. For best results, use apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady.