Name: My Gooey Caramel Apple Cobbler Is a Fall Favorite
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 cup (200g) dark brown sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; 1/2 cup (115g) unsalted butter, melted; 2 teaspoons vanilla extract; 1 large Honeycrisp or Pink Lady plus 2 medium Granny Smith apples (about 1 1/2 pounds); 1 cup (120g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon kosher salt; 1/2 cup (100g) granulated sugar; 4 tablespoons (58g) unsalted butter, melted; 1/3 cup milk, room temperature; Ice cream, optional

My Gooey Caramel Apple Cobbler Is a Fall Favorite

This caramel apple cobbler recipe is so easy to make and delivers all the flavors of a fresh caramel apple. Just mix up a simple filling and top it with a quick batter.

1 hr 5 min total 25 min prep 40 min cook 6 539 cal

Instructions

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1 Butter an 8-inch square (2-quart) baking dish and set it on a sheet pan.
2 In a large mixing bowl, whisk the brown sugar, flour, and salt until combined. Stir in the melted butter and vanilla.
3 Peel, core, and cut the apples into 1/4-inch slices and add to the bowl. Stir until thoroughly coated. Spread the apple filling in an even layer in the baking dish.
4 In a medium bowl, whisk together the flour, baking powder, salt, and sugar. In the filling mixing bowl, mix the melted butter and milk, then whisk into the flour mixture until smooth and the mixture resembles cake batter.
5 Pour the batter over the apples and use an offset spatula to spread it into an even layer, covering all the apples. Bake until the top is golden and the apples are fork-tender but not mushy, 35 to 40 minutes. Turn the dish halfway through to ensure even baking. The brown sugar and butter creates a lot of sauce, so the caramel may bubble around the edges after 20 minutes, but continue baking until the topping is golden brown.
6 Cool the cobbler for 20 minutes to let the caramel sauce thicken slightly before serving. Top with ice cream or serve on its own. Leftovers can be stored covered in the refrigerator for 3 days. Refresh in a 350℉ oven for 15 minutes before serving.