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Caramel Apple Cobbler
Maya

Caramel Apple Cobbler

This Caramel Apple Cobbler is the perfect fall dessert, with tender apples, a rich caramel sauce, and a buttery cobbler topping. It's warm, comforting, and so easy to make!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 283
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups peeled and chopped apples (I prefer Granny Smith)
  • 1/2 cup brown sugar
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon cinnamon
  • 1 cup all purpose flour (for cobbler)
  • 1/2 cup granulated sugar (for cobbler)
  • 1 teaspoon baking powder (for cobbler)
  • 1/4 teaspoon salt (for cobbler)
  • 1/4 cup cold butter, cubed (for cobbler)
  • 3-4 tablespoons low fat buttermilk (for cobbler)
  • sugar for sprinkling if desired
  • caramel sauce for drizzling if desired

Equipment

  • 8x11-inch or 9x9-inch baking dish
  • medium bowl

Method
 

  1. Preheat the oven to 350°F.
  2. Lightly grease an 8x11-inch or 9x9-inch baking dish.
  3. Add apples, sugar, flour and cinnamon to the baking dish and stir to coat evenly. Set aside.
  4. In a medium bowl, stir together the flour, sugar, baking powder and salt.
  5. Add the butter and cut in until pea-sized chunks form. Add buttermilk, one tablespoon at a time, just until cobbler dough holds together (you don't want it too wet!).
  6. Drop cobbler dough over the apples in the baking dish by rounded tablespoons, leaving space for it to expand. If desired, sprinkle the dough with a little granulated sugar to crisp the tops.
  7. Bake, uncovered, for 50-60 minutes, until the filling is thickened and bubbly and the cobbler is light golden brown. If top has browned but apples are not saucy and bubbly yet, cover with foil and continue baking 10 more minutes.
  8. Drizzle with additional caramel sauce while serving if desired.

Notes

Firm, tart baking apples work best in here! I prefer Granny Smith but you could also use Honeycrisp, Gala or Pink Lady. You can swap the brown sugar for granulated sugar but it's what makes our caramel sauce! You can swap the flour for whole wheat for a dessert that's higher in fibre. You can prep this cobbler ahead, but you may want to rinse the apples under cold water before adding to the pan to limit browning. If you do this, you can prep, cover tightly and refrigerate up to 24 hours before baking.