Caramel Apple Cobbler

This Caramel Apple Cobbler has tender apple slices, ooey gooey caramel sauce and a soft melt-in-your-mouth cakey topping. Served up warm with a scoop of vanilla ice cream is like a little slice of heaven!!

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Caramel apple….do we really have to wait for fall to use this flavor combo?? I vote no. Seriously, this stuff is so good, I’m pretty sure I’d be just as happy devouring a plate of this on the hottest day of summer (as long as I had a big scoop of ice cream on top)!

It’s become quite clear to me that my audience here on Dance Around the Kitchen loves desserts – cobblers specifically. My chocolate cobbler has gone wild since the week it was posted! So when I started dreaming up the perfect cobbler for fall, this caramel apple cobbler just seemed right.

I’ve got so many fall favorites, but Pumpkin Crisp tends to rise to the top. However, this Caramel Apple Cobbler with soft apples and a buttery cakey topping is now tied for “best fall dessert” in my book! Give it a try and you’ll see why!!

How do you make Caramel Apple Cobbler?

Remember my recipe for Easy Peach Cobbler I did awhile back? Well this Caramel Apple Cobbler has the same type of process. You’ll layer melted butter, a simple batter and caramel apples and bake it. When you take it out of the oven, you’ll have saucy apples on the bottom and a soft buttery cake on top….YUM!

First, you’ll want to prepare the apples. See below for my apple recommendations. Give the apples a good wash, then core, peel and thinly slice. The recipe calls for 4 cups – depending on your apple size, that’ll be about 4 apples.

You’ll combine the apples, cinnamon, brown sugar, salt and water in a saucepan and cook them until tender. Then you’ll mix in 3/4 cup of the caramel, saving the remainder of the jar for serving.

Next, you’ll make the batter. It’s a super simple mixture of flour, sugar, baking powder and milk. Once that’s combined, you’re ready to put the cobbler together.

Pour the melted butter in the bottom of the pan, then the batter and lastly spoon the apple mixture on top. DO NOT MIX. This is super important! Finally, you’ll bake it and enjoy warm with ice cream and remaining caramel sauce. Swooooon!

What are the best apples for baking?

I have two favorites to bake with – Jonathans (aka Jonagolds) and Braeburns! A few reasons why these are my favorites:

• The shape holds up to the heat. Instead of becoming mush in your bread, pie or crisp, they keep their shape.
• They bake up nice and juicy!
• The flavor is a perfect blend of sweetness and tartness.

Other commonly used baking apples:

Honeycrisp – Don’t get me wrong, I LOVE honeycrisp apples. However, they’re just SO good to eat raw, that I would prefer to eat them that way. (Especially when they’re typically at least twice the price as other apples!)

Granny Smith – In my opinion, granny smith apples are just a bit too tart. I like a little more sweetness in a baking apple, but to each their own! I’ve mixed granny smith apples with sweeter varieties in the past and really liked how that turns out!

Golden Delicious – These are a little too one-dimensional for me. They’re sweet, but lack the tartness makes them less aPEELing to me. (see what I did there?! ;))

Other fall favorite recipes

With apples: Salted Caramel Apple Crisp Bars, Fireball Whiskey Apple Dumplings, Apple Orchard Sandwiches

With pumpkin: Pumpkin Churro Mini Muffins, Pumpkin Bars with Browned Butter Frosting, Pumpkin Crisp

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