Caramel Apple Cobbler

plate of apple cobbler with ice cream and caramel sauce

Fresh apples are cooked with brown sugar and fall spices, then topped with a delicious sugar cookie-like topping. Perfect with a scoop of vanilla ice cream.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: apple cobbler with cookie topping, caramel apple cobbler, easy apple dessert

Servings: people

Calories: 103kcal

Author: Katie Shaw

Equipment

13 x 9 baking dish
Hand mixer

Ingredients

For the filling:

9 cups diced Granny Smith apples (7-9 apples, depending on size)
⅔ cup brown sugar
2 teaspoons cornstarch
1 teaspoon cinnamon
¼ teaspoon cloves
⅓ teaspoon allspice

For the topping:

1 cup softened butter (salted, 2 sticks)
1 cup granulated sugar
1 egg
1 cup flour
1 teaspoon baking powder
pinch salt

For serving

vanilla ice cream
1 jar prepared caramel sauce

Instructions

Prep. Preheat oven to 375°F (190°C) with the rack in the center. Prepare a baking sheet by lining it with aluminum foil.
Prepare the apples. Peel, remove the core and cut 7-9 Granny Smith apples into small pieces to get 9 cups.
Make and pre-bake filling. In a large mixing bowl, combine the diced apples, brown sugar, cornstarch, cinnamon, cloves, and allspice. Pour the mixture into a 13x9 baking dish. Cover with foil, place on the prepared baking sheet, and bake for 20 minutes, until the filling is juicy and the apples are soft.
Make the topping. While the filling is baking, beat the butter and sugar in a large mixing bowl using an electric mixer on medium speed until fluffy, about 3 minutes. Add the egg and beat for 1 minute. Gradually add the flour, baking powder, and salt, and beat on low until just combined.
Assemble and bake. Remove the filling from the oven and discard the foil. Drop the topping by heaping tablespoons onto the hot filling, spacing them evenly. Bake, uncovered, for 45 minutes or until the topping is golden brown and the filling is bubbly. Immediately pour 1/4 cup of caramel sauce over the hot cobbler.
Serve. Allow the cobbler to cool for 20 minutes before serving. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream on top.

Notes

Granny Smith apples work well because they are sour and keep their shape when baked. If you use sweeter apples, use less sugar or add 2 teaspoons of lemon juice to the filling to avoid making the cobbler too sweet.

Make sure to cut your apples into small pieces! Sliced apples are hard to scoop. Keep the size of your apple pieces the same so they cook evenly, and the filling has a consistent texture.

When making the topping, make sure the butter is softened, not melted. Softened butter mixes better with sugar and creates a light and fluffy topping similar to a cookie.

You can halve the recipe and bake it in a quiche dish or a deep pie plate. If you like nuts, try sprinkling chopped pecans on the top of the dough when it comes out of the oven.

You can adjust the amount of spices to your liking. A little nutmeg or extra cinnamon can add a personal flavor to the cobbler.

Nutrition