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 40 minutes or until the topping is golden brown and the filling is bubbly. Immediately pour ¼ 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.