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Caramel apple cobbler is a simple and delicious alternative to traditional apple pie. It’s a perfect fall dessert! Yum!
Combine windows open, temps barely reaching seventy degrees and a Sunday with nothing much planned, and I end up with wild ideas for how to use up ingredients in my fridge.
Like a whole bag of apples.
Pie is always a safe alternative with apples, but I don’t usually like to make my own crust since pre-made crust is just as good (if not better), and I didn’t think to keep any refrigerated dough on hand.
Crumble?
Meh. I could, but the idea wasn’t quite hitting the spot.
My thoughts drifted back to last weekend when I had the leftover berries and made the mini-cobblers.
Cobbler…
Yum!
Is it possible?
APPLE cobbler?
Why, yes. Yes it is.
Caramel Apple Cobbler
An easy and delicious alternative to apple pie!
Ingredients
- 3/4 cup salted butter
- 3 cooking apples, peeled and chopped into 1/2″ cubes
- 1 cup + 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
Instructions
- Combine the apples, 1/4 cup sugar, cinnamon, cardamom and nutmeg in a bowl. Melt 1/4 cup of butter in a large pan over medium-high heat. Once the butter has melted and started to foam, add the apples and sauté them until just tender – about 10 minutes. Remove the pan from heat.
- Meanwhile, place 1/2 cup of butter on the bottom of a deep baking dish, and then set it in the oven to melt while the oven preheats to 350°F.
- In a large mixing bowl, whisk the flour, 1 cup sugar, baking powder, salt and milk together until the batter is smooth. It will seem thin and runny – this is perfect.
- Once the butter has melted in the baking dish, carefully pull it out of the oven. Pour the batter over top the butter, and DO NOT STIR.
- Next, spoon the apples (and the caramel sauce made during the sauté process) over top the batter and butter, and again DO NOT STIR.
- Place the baking dish back in the oven and cook the cobbler for about 35 minutes, or until the edges are bubbly and the top is golden brown.
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Looks good! I will have to try it next week.
It is good…and the batter part? It almost tastes cake-like, only gooey-er! (Right up your alley!)
Oh Liza… How do I love thee? Let me count the ways… (wiping drool)
@Stefanie – LOL!
Is this supposed to say 1/4 cup salt? I suppose you meant 1/4 tsp?
@Sarah D – YES! Thank you! Hard to believe no one else picked that up (especially since I know it’s been made)!
Cinnamon and apple = always the dessert tandem. Any substitute for nutmeg? It’s hard to find it in our area. Can I also substitute honey instead of sugar? Thanks!
Good thing Sarah pointed that out. I almost believed that this recipe needs that much salt.
@Eve – I would just omit the nutmeg, as it’s not critical towards the taste. As for sugar, you could use honey with the apples during the sautee, but the cobbler batter needs the sugar. If you can’t have sugar cane sugar, maybe substitute stevia (it’s natural)? You might find it doesn’t rise as well as cane sugar, but the taste will be comparable.
A MUST make recipe!!!! Thanks!!!
Oh anything with caramel and apples is so tasty!
The apples are so juicy and perfectly cooked! This cobbler is perfect all year long.
Thanks! I could definitely eat it year-round.