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Caramel Apple Pie Cobbler

Caramel apple pie cobbler pairs cinnamon-spiced Granny Smith apples with a tender, golden biscuit topping baked in a 9x13-inch dish. A drizzle of warm caramel finishes each serving after the bubbling filling rests and thickens.
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Prep Time 25 minutes
Cook Time 55 minutes
resting 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 1 tsp nonstick cooking spray for the baking dish
  • 3 lb Granny Smith apples about 8 medium, peeled, cored, and sliced 1/4 inch thick
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 1 tbsp lemon juice
  • 1 cup caramel sauce prepared, divided
For the cobbler topping
  • 2 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 6 tbsp unsalted butter cold and cut into small cubes
  • 0.75 cup whole milk
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the dish
  1. Heat the oven to 375°F.
  2. Lightly coat a 9x13-inch baking dish with the nonstick cooking spray.
Make the filling
  1. In a large bowl, toss the apples with the sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and 1/2 cup of the caramel sauce.
  2. Spread the apple mixture in the baking dish.
Make the topping
  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Cut in the cold butter until the pieces are about pea-sized.
  3. Stir in the milk and vanilla just until a shaggy dough forms.
Bake the cobbler
  1. Drop spoonfuls of dough over the apples, leaving small gaps.
  2. Bake for 45 to 55 minutes, until the topping is golden brown and the filling bubbles in the center.
Finish and serve
  1. Let the cobbler rest for 20 minutes so the filling can thicken.
  2. Warm the remaining 1/2 cup caramel sauce in the microwave in 10-second bursts until pourable.
  3. Drizzle the caramel sauce over the cobbler before serving.

Notes

For a tender topping, keep the butter cold and stop mixing as soon as the shaggy dough forms. Store covered in the refrigerator for up to 3 days; freeze leftovers yes, tightly wrapped, for up to 2 months. A 1:1 gluten-free baking flour blend can replace the all-purpose flour.