Caramel Cobbler Recipes

CARAMEL APPLE COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spread melted butter and sliced apples over a 9x13 baking pan.
• In a large bowl whisk together the applesauce, milk, vanilla, and sugar until mostly dissolved.
• Add in the flour, baking powder, salt, and cinnamon, then whisk until just combined and no dry streaks remain.
• Spoon batter over the butter and apples carefully.
• Mix the brown sugar and cinnamon and sprinkle it over the batter.
• Gently pour the water on top.
• Bake for 45-50 minutes.

CARAMEL APPLE COBBLER

Steps:

• Preheat the oven to 375°.
• Grease a 9-by-13-inch baking dish; add the apples.
• In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking.
• Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
• In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon.
• Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
• Scatter the topping over the apples and bake until golden, 1 hour.
• Let cool for 10 minutes.
• Serve with the whipped cream.

CARAMEL APPLE COBBLER

Steps:

• Preheat your oven to 400 degrees and pull out a 9 by 13 baking dish .
• Combine your apple slices, 1 tsp cinnamon and 2 TBSPs granulated white sugar in a large sauce pan over medium low heat. Cook the apples, stirring regularly until they are soft, about 10 minutes.
• While the apples are cooking down, combine 1 cup brown sugar, 1/2 cup (one stick) unsalted butter, 1/4 cup heavy cream in a small sauce pan over medium heat. Stir consistently until the mixture begins to boil. Continue stirring for another minute or so until it is smooth, remove from the heat.
• Pour the 1/2 cup melted butter into the baking dish.
• In a large bowl, whisk together 1 cup sugar, 1 cup flour, 2 tsps baking powder, and 1/4 tsp salt. Whisk in 1 cup milk and 2 tsps vanilla extract. Pour the mixture over the butter and whisk in gently.
• Add 1 cup of the caramel sauce to the apples and stir to combine, reserve the rest for serving (I had about 1/3 cup left). Pour the caramel apple mixture over the batter. Bake for 20 to 25 minutes or until the edges are golden brown. Serve warm with ice cream and the reserved caramel sauce.

BLUEBERRY-CARAMEL SKILLET COBBLER

Steps:

• Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
• Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
• Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving.

CARAMEL-PEAR COBBLER

Steps:

• Heat oven to 375°F.
• Cut 2 Tbsp. butter into small pieces; toss with pears, sugar, spices and 2 Tbsp. flour. Spoon into 9-inch square baking dish sprayed with cooking spray.
• Combine baking powder and remaining flour in medium bowl. Cut in remaining butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add sour cream and 1/2 cup milk; stir until blended. Drop in large spoonfuls over pear mixture.
• Bake 40 to 50 min. or until pears are tender and topping is golden brown; cool slightly.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Serve over the warm cobbler.

APPLE CARAMEL COBBLER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch pie pan with nonstick cooking spray. Combine the apples and caramel in a medium bowl and toss to coat.
• For the batter, sift the flour, baking powder and salt into another medium bowl; whisk together and set aside.
• Beat the eggs in a large bowl with an electric mixer for 1 minute on high speed, until light and frothy. Add the sugar slowly, mixing on high speed, until the eggs are very pale and light, about 4 minutes. Mix in the vanilla on low speed. Add a third of the dry ingredients at a time then mix on low speed after each addition just until smooth. Pour the batter evenly into the prepared pie pan, top with the apple-caramel mixture, and bake until golden brown and pulling away from the edges, 30 to 35 minutes.
• Remove from the oven and let cool slightly on a wire rack before serving.