Go Back
–+ servings
Caramel Apple Cobbler 1

Gooey Caramel Apple Cobbler

This caramel apple cobbler combines tart apples with rich caramel in a warm, comforting dish that's surprisingly easy to make. The contrast between the tender apples and buttery, flaky topping creates a perfect fall dessert that's 30% faster to prepare than traditional apple pie.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 385 kcal

Equipment

  • 9x13-inch baking dish or 12-inch cast-iron skillet
  • Mixing Bowls
  • Pastry Cutter
  • Baking Sheet

Ingredients
  

For the Apple Filling

  • 6 large Granny Smith apples peeled, cored, and sliced (about 8 cups)
  • 1 cup brown sugar packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/2 cup caramel sauce homemade or store-bought

For the Cobbler Topping

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cubed
  • 1 cup milk cold
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash (optional)
  • 2 tablespoons coarse sugar for topping (optional)

For Serving

  • Additional caramel sauce for drizzling
  • Vanilla ice cream

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a 12-inch cast-iron skillet.
  • In a large bowl, combine the sliced apples, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are evenly coated.
  • Pour half of the apple mixture into your prepared baking dish. Drizzle ¼ cup of caramel sauce evenly over the apples. Add the remaining apples on top, then drizzle with the remaining ¼ cup of caramel sauce.
  • In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles coarse crumbs (pea-sized pieces are perfect).
  • Stir the milk and vanilla extract into the flour mixture until just combined. Be careful not to overmix; a slightly lumpy batter produces a more tender cobbler topping.
  • Spoon the cobbler batter over the apple-caramel mixture, leaving some gaps for the filling to bubble through. If using, brush the top with beaten egg and sprinkle with coarse sugar.
  • Place a baking sheet under your cobbler dish to catch any potential overflow. Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
  • Allow the cobbler to cool for 15-20 minutes before serving. This resting period allows the caramel sauce to thicken slightly.
  • Serve warm with a scoop of vanilla ice cream and an extra drizzle of caramel sauce.

Notes

Not a fan of Granny Smith? Honeycrisp or Pink Lady apples provide a sweeter alternative while maintaining structure during baking.
For a dairy-free version, substitute the butter with coconut oil and the milk with almond milk.
Freeze your butter for 10 minutes before cutting it in for flakier results!
This cobbler can be made up to 24 hours ahead and stored in the refrigerator before baking - just add 10 minutes to the baking time.

Nutrition

Calories: 385kcalCarbohydrates: 68gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 275mgFiber: 3gSugar: 45g
Keyword Apple Cobbler, Caramel Apple, Fall Dessert, Baked Apples
Tried this recipe?Let us know how it was!