Caramel Apple Cobbler

You’d never know it with a heat index of 99° here in the Ozarks earlier this week, but, according to the calendar, Fall has finally arrived.  You can probably guess, with temperatures like that, I couldn’t be happier about it.  I’m ready for crisp, Autumn air, cozy sweaters, fuzzy socks, and fall-spiced goodies. So, even though it was in the upper 80s here the other day, I couldn’t help but celebrate the arrival of the season with this delicious caramel apple cobbler.

A cobbler, technically, is a fruit pie with a crust only on top.  I’ve seen many variations of cobbler crusts—from handmade pie-crust to store-bought canned biscuits—but this cake-like version was new to me.  I’m glad I gave it a try, though, because it had a wonderfully soft, rich texture with chewy, almost crisp edges.  Not only did it taste amazing, I was pleasantly surprised at how quick and simple it was.

So, even if, like me, you’re still not-so-patiently waiting for the mercury to drop in your neck of the woods, embrace autumn by baking up a caramel apple cobbler over the weekend and thinking of cooler temperatures, colorful foliage, and cozy clothes… after all, we’ll be covered in snow before we know it.

Here’s what you’ll need:

For the apple filling:

6 apples, peeled and sliced thin (I used Honeycrisp and Granny Smith)
1 t. cinnamon
2 T. granulated sugar

For the cobbler batter:

1/2 c. butter, melted
1 c. granulated sugar
1 c. all purpose flour
2 t. baking powder
1/4 t. salt
1 c. milk
2 t. vanilla extract
For the caramel sauce
1 c. packed brown sugar
1/2 c. unsalted butter
1/4 c. heavy cream

First, preheat the oven to 400 and get a 9×13 baking pan. Then, in a large skillet or saucepan, cook the apples, cinnamon, and sugar for about 10 minutes over medium heat, until the apples are just soft.

While the apples are cooking, combine the caramel sauce ingredients in a small pan and cook over medium-high heat, stirring almost constantly until it begins to boil.  Boil for about a minute, then remove it from the heat and set aside.

Next, whisk together the dry batter ingredients and then mix in the wet until smooth.  Pour the melted butter into your baking dish, then pour the batter over the butter and gently whisk to blend.

Add one cup if the caramel sauce to the apples and stir well.  Save the remaining sauce for topping.

Pour the caramel-apple mix evenly over the batter and bake for 20-25 minutes until bubbly and golden brown.

Remove from the oven and allow to cool almost completely.  Serve it warm, topped with vanilla ice cream, and drizzled with the remaining caramel sauce.