In this recipe: Tart apples mixed with sugar and fall spices are topped with the best cobbler topping and then drizzled with caramel for an easy caramel apple cobbler that’s a guaranteed success.
Don’t you wonder how the phrase “easy as pie” ever came to be? Pie is actually one of the hardest things ever to bake. I wonder if people hear this phrase, attempt to bake a pie, and then decide they can’t bake because they’ve messed up this “easy” baking project.
Well, pies are not that easy. The crust can go wrong, the filling can run over, and did I mention the crust. Okay. So if you are a pie lover but making a pie just seems like too much, cobbler is the answer.
For many things, cobbler is the answer.
And this cobbler is one of the best apple cobbler recipes out there! I am super opinionated about cobbler topping, and the one you should be using is a sort of unusual, secret recipe. Instead of a thick biscuit-like topping, it is basically a simple sugar cookie dough spooned on top of the filling that bakes like a big cookie on top of the fruit.
Then comes the caramel topping, then the ice cream. You could definitely make the caramel and the ice cream yourself, but I always use store bought and it is still lovely.
Tools and special ingredients you will need:
- It’s important to think about what kind of apple you are using. I like to use Granny Smith or a similarly tart variety. If you are using a sweeter variety, you may want to reduce the sugar a little. Whenever you bake with fruit, you have to taste as you go.
- A regular pie plate will be too shallow. You’ll need either a 9×9 square baking pan or a deeper baking dish like this one.
- A nice vegetable peeler is worth the indulgence. This is my favorite. Okay maybe indulgence is not the right word.
Are you ready to get started?
How to make caramel apple cobbler:
Preheat the oven and line a baking sheet with aluminum foil. If your filling overflows, you’ll be glad.
We begin with four apples. First you peel them, then dice.
It’s better to dice the apples, rather than slice. It makes your scoops neater and looks better. I go for about 1 inch cubes, but no no need to get particular about it. Once you have diced the apples, they should measure about four cups.
Then we prepare the filling in a mixing bowl. This is basically an apple pie filling. In a large bowl, mix the apples, brown sugar, cornstarch cinnamon, cloves, and allspice.
Pour the filling into a deep round baking dish or a 9×9 square baking dish. Cover it tightly with foil (just the filling!) and bake it for 20 minutes.
Why are we doing this? Because we want the apples to release their juices, mix with the cornstarch and sugar, and thicken. They are going to get a head start so this can happen without the topping overbrowning.
(If you have chosen a sweeter apple variety and want to add a teaspoon of lemon juice, you can.)
While the filling is baking, let’s start the topping. This is easy. It’s like making the world’ simplest cookie dough.
We need one stick of softened butter and ½ cup of granulated sugar. Mix them with an electric mixer until they are fluffy, for about three minutes. Then add the egg yolk, then the dry ingredients. Just flour, baking powder, and salt.
Mix on low until everything is combined.
Remove the fruit filling from the oven when the time is up. It will look juicy and slightly browned from the brown sugar.
Then, we just scoop out the cookie dough with a spoon and dot on top of the apple filling.
Back in the oven it goes for 40 minutes, until the topping is golden brown and the filling is bubbly. Then pour on the caramel sauce, about ¼ cup. It’s beautiful, isn’t it! If you want make homemade caramel, of course you can! But it’s not necessary.
Let it cool for at least 20 minutes before serving. You can also pop it in the fridge and either eat it cold or warm it a few minutes in the oven.
Of course, you MUST serve it with a scoop of vanilla ice cream on top.
More easy fall desserts:
- Molasses cookies are an easy drop cookie that is super popular with everyone.
- Pumpkin sheet cake is maybe even easier and feeds a big group
- If you want to do fall cut out cookies, try my sugar cookie dough (a little extra effort)
- Sourdough Apple Cake is one of our favorite apple recipes.
- And plum cobbler is another variation on cobbler that you will love.
Print the recipe here
Caramel Apple Cobbler
For the filling:
- 4 medium Granny Smith apples diced (equals 4 cups)
- 1/3 cup brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
For the topping:
- 1 stick softened butter salted
- 1/2 cup granulated sugar
- 1 egg yolk
- 1/2 cup flour
- 1/4 teaspoon baking powder
- pinch salt
- Preheat oven to 375 degrees with the rack in the center. Prepare a baking sheet by lining with aluminum foil.
- Combine the apples, brown sugar, cornstarch, cinnamon, cloves, and allspice in a large mixing bowl. Pour the filling into a deep pie dish or 9×9 square baking pan. Cover it with foil, place on the foil lined baking sheet, and bake for 20 minutes, until the filling is juicy and the apples are soft.
- While the filling is baking, make the topping. Beat the butter and sugar in a large mixing bowl using an electric mixer on medium speed. Beat for about 3 minutes, until fluffy. Add the egg and beat 1 minute. Add the flour, baking soda, and salt and beat on low until just combined.
- Remove the hot filling from the oven and remove the aluminum foil. Drop the topping on by heaping tablespoons, spacing relatively evenly.
- Bake, uncovered, for 35-40 minutes until topping is golden brown and filling is bubbly. Remove from oven and immediately pour 1/4 cup of caramel onto hot cobbler.
- Allow to cool 20 minutes before serving. Can be served warm or room temperature. Best with a scoop of vanilla ice cream on top.