It may only be the first days of fall, but the thought of salted caramel, apples and cinnamon spice is enough to get me off the couch and into the kitchen.
Apple cobbler requires some prep time with peeling, coring and slicing the apples, but your hard work pays off. Besides prepping the apples, all you have to do from then on is stir and pour.
This recipe is sweet but it doesn’t overpower the tart flavor of the apples, which might happen if you use sweeter apples like Galas or McIntosh. If you really don’t like tart apples, mix them 3:1 with your favorite apples.
Flour thickens the apple filling and the topping is similar to a pie crust. The texture is more like fluffy biscuits than the flakiness of pie, however. And it’s great for sopping up any caramel sauce left over on your plate.
Serve this skillet apple cobbler with a side of vanilla ice cream or enjoy it on its own.
Salted Caramel Skillet Apple Cobbler
- 12-15 small Granny Smith Apples
- ½ cup flour + 1 cup flour
- ½ cup sugar + ⅓ cup sugar
- 2 tbsp butter + ¼ cup cold butter
- 2 tsp vanilla extract
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tsp baking powder
- ¼ cup cold butter
- 1 cup whole milk
- Salted caramel sauce (recipe and ingredients to follow)
Peel, core and slice the apples. Preheat the oven to 375.
Combine apples in a large bowl with ½ cup flour, ½ cup sugar, 2 tbsp butter, vanilla, salt, cinnamon and nutmeg. Toss to combine, then add ¼ cup of the salted caramel sauce and stir. Pour into your skillet.
In a food processor, combine 1 cup flour, ⅓ cup sugar, the cold butter and baking powder until the mixture is coarse and butter is combined well. Pour in the whole milk and stir with a spoon. Pour the batter on top of the apples, using a spoon to spread it out.
Bake for 50-55 minutes or until crust is browned and apples are cooked inside. Cut a slice for your plate, then drizzle with more salted caramel sauce.
Salted caramel sauce
- 1 cup sugar
- 2 tbsp light corn syrup
- ¼ cup water
- 3/4 cup heavy cream
- 4 tbsp butter
- 2 tsp kosher salt
In a small saucepan, stir sugar, light corn syrup and water together. Bring to a boil over high heat but do not stir or disturb the sugar. Once it begins to turn an amber color, remove from heat and add the heavy cream.
Be careful as it will bubble and steam a lot. When the heavy cream is incorporated, add the butter and kosher salt. Pour into a bowl and use for the recipe. Store extra caramel sauce in the refrigerator.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post’s Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.