Best Caramel Apple Cobbler
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Best Caramel Apple Cobbler is a sweet taste of fall baked into a dessert. This recipe is comfort food at it’s best. Tart apples, sweet caramel, and warm cinnamon combined with a buttery crust is the quintessential recipe to make during the fall months.
This dessert tastes like an apple pie but much simpler to make especially if you’re not an expert pie crust maker.
I enjoy the “bready” cobbler part of this dessert, it’s buttery and the brown sugar and water create a caramel sauce that really makes the dessert. The apples I chose retain their shape but are soft in texture. It’s a great combination of flavors and textures.
Just a note, I highly recommend serving it warm with a big scoop of good guality vanilla bean ice cream!
When baking with apples the variety is important. I prefer a sweet, tart flavor and an apple that doesn’t cook to mush. After all, I want Apple Cobbler not Apple Sauce Cobbler.
The Best Apples for Baking
I used Honeycrisp apples for this recipe. They are one of the top recommended apples for baking. Other apples that are good to use in baked recipes are Granny Smith, Gala, and Mutsu (Crispin).
First of all, for Best Caramel Apple Cobbler results try using two different varieties of apples for optimum flavor and a more complex tasting cobbler, cake, or pie! (These same tips apply to my Apple Fritter Cake, Fresh Apple Cake, and other apple recipes.)
As well, cut your apples into varying sizes so that some pieces cook down into the cake while the larger pieces provide a nice, bright apple flavor.
Best Caramel Apple Cobbler Tips
- You can substitute
all-purpose flour for the self-rising flour in this recipe. That substitution is 1 cupall-purpose flour , 1 teaspoon baking powder, and ¼ teaspoon salt. Obviously, adjust according to the recipe amounts. - I’m not a fan of nutmeg if you aren’t either you may omit it in this recipe.
- If you haven’t baked one of my other highly popular cobblers, you may not be familiar with the hot water trick. You may even think it doesn’t work and you’ve completely ruined the dessert. Have faith. It will work. Now, I know these cobblers have a lot of sugar, but the brown sugar and hot water is what creates the caramel sauce. I don’t recommend reducing the amount of sugar. It’s a dessert after all. Enjoy it and do extra cardio to make up for it.
- I recommend fresh apples. I have not tested the recipe with apple pie filling.
You may also like my
Best Caramel Apple Cobbler
Ingredients
APPLES
- 2 cups apples peeled and cut into 1/2 inch cubes
- 1/2 cup butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg optional, omit if it’s a spice you don’t like
COBBLER MIXTURE
- 1 and 1/2 cups self-rising flour read post for substitution
- 1 cup granulated sugar
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
SAUCE
- 1 cup brown sugar
- 1 and 1/2 cups hot water
Instructions
- Preheat oven to 350 degrees F.
- Combine apples, butter, brown sugar, cinnamon, and nutmeg in a saute pan.
- Bring to a boil, then simmer until sugar is melted, about 2 to 3 minutes.
- Pour apples and sauce into a 9×13 inch oven-safe pan that has been sprayed with non-stick spray.
- In a bowl, whisk together flour, 1 cup granulated sugar, whole milk, and vanilla. (It should be the consistency of pancake batter. Add 1 or 2 tablespoons milk if necessary.)
- Carefully pour batter over the apples in the casserole dish.
- Evenly sprinkle 1 cup brown sugar over the top.
- And then carefully pour 1 and 1/2 cup hot water over the mixture.
- Bake at 350 degrees 50 to 55 minutes or until cobbler is set in the center and golden brown on top.
- Serve warm or room temperature. It’s great with vanilla ice cream.
- Store in the refrigerator for 3 to 4 days. (It won't last that long)
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Love this recipe. Made it a few times the past couple of years and it was a big hit every time! As I am collecting the ingredients to make it again today, it occurs to me that I would love to add pecans. Most cooks love to pair walnuts with apples, but I LOVE pecans. Has anyone ever tried adding them? I think I will 🙂
It’ll be great. I’ve added them before to the apple cobbler but don’t have it on the blog. Here’s my peach pecan cobbler recipe just to see how much I added. https://www.callmepmc.com/peach-pecan-cobbler/
I’ve made this recipe three times in the last month for funeral dinners at church and a fund raiser. It is delish and it’s my go to cobbler recipe from now on. The first time I made it I thought it was awfully sweet, so I cutback on all the sugars and it still delish!! People love this dessert. Thanks for sharing your recipe.
I’m so happy you like it, Diana.
Was looking for apple recipes as I have a big supply from friend’s tree but no idea what kind they are. They are great baking apples, but certainly not tart. I was leery of so much sugar and skeptical of the hot water and will modify the recipe next time. Very high ratio of cobbler to apples and very sweet if not using very tart apples so I will double apples and cut back all 3 sugars. Even though my apples are not high in moisture the caramel was very thin and runny, so I will use only half the hot water next time and because I love cinnamon will double the cinnamon.
Otherwise a good recipe and nice change from apple pie.
I tried your caramel apple cobbler . I totally Loved it . When it was was done preparing it , i didn’t think it was going to come out well because of the water at the end. But, let me tell you when it was all set and done it was Awesome. People out you have to try it because I was amazed.. Thank you Paula
So happy you enjoyed it!
Substitution for 1 1/2 cup of self-rising flour is listed as “1” cup all-purpose flour, 1 tsp. baking powder and 1/4 tsp. salt. By “adjust according to the recipe amounts, do you mean mix 2 cups all-purpose flour, 2 tsps. baking powder and 1/2 tsp. salt. Mix until well combined and then measure out 1 1/2 cup of the mixture, which would equate to the 1 1/2 cup of self-rising. I would appreciate your answer Thanks.
I get better results with self-rising flour, but if you don’t have self-rising and don’t want to buy it you can make self-rising flour.
For this recipe, you need the equivalent of 1 and 1/2 cups flour — 1 and 1/2 cup all-purpose flour, 1 and 1/2 teaspoon baking powder, and ¼ + 1/8 teaspoon salt.
I think you mean 2 pounds of chopped apples instead of 2 cups…
No, 2 cups
We tried this today to use up some honey crisp before ruin. This cobbler is the best apple cobbler I have ever made!!! And I AM A BAKER! Will stash this one in the folder to keep and add nuts to for the holidays. Meanwhile will be useful as a weekend easy dessert. Love it! Pat
Thank you so much for your kind words!
Just poking fun @Laurie, Maybe you need new glasses. It clearly has a front slash “/” between the 1 and 4.There is no way of mistaking this for 14. Just sayin’