Caramel Apple Pecan Cobbler (Print Version)
# Ingredients:
→ Apple Filling
01 -
9 Granny Smith apples, peeled, cored, and sliced
02 -
⅓ cup brown sugar
03 -
⅓ cup sugar
04 -
2 teaspoons lemon juice
05 -
2 teaspoons cornstarch
06 -
1 teaspoon cinnamon
07 -
¼ teaspoon nutmeg
08 -
1 cup pecans, chopped
→ Caramel Sauce
09 -
¾ cup butter (1½ sticks)
10 -
1 cup light brown sugar
11 -
¼ cup milk
12 -
1 teaspoon vanilla extract
→ Topping
13 -
3 cups all-purpose flour
14 -
⅔ cup brown sugar
15 -
⅔ cup sugar
16 -
3 teaspoons baking powder
17 -
1 teaspoon salt
18 -
1 cup butter, cut into small pieces
19 -
⅔ cup boiling water
→ Additional Topping
20 -
3 tablespoons sugar
21 -
1 teaspoon cinnamon
# Instructions:
01 -
Preheat oven to 375°F.
02 -
In a large mixing bowl, add sliced apples. Sprinkle with brown sugar, sugar, cinnamon, cornstarch, lemon juice, and nutmeg. Stir until apples are coated, then add pecans and stir again.
03 -
In a small heavy-bottomed pan, melt butter over low heat. Stir in brown sugar and milk. Bring to a boil over low heat while stirring constantly for 12 minutes. Remove from heat and add vanilla extract, stirring to combine. Let caramel cool for 10 minutes.
04 -
Pour caramel sauce over the apple mixture, reserving a small amount for drizzling later. Stir to combine. Transfer the mixture to an ungreased 13x9-inch baking dish.
05 -
In a medium mixing bowl, whisk together flour, sugar, brown sugar, baking powder, and salt. Using a pastry blender, cut butter into the flour mixture until crumbly. Pour in boiling water and stir until combined.
06 -
Spoon the topping mixture over the apples and spread evenly to cover all the apples. In a small bowl, mix sugar and cinnamon together and sprinkle on top.
07 -
Bake in the preheated oven for approximately 45 minutes, or until the topping is golden brown.