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Caramel Apple Cobbler



Apples: – 1 tbsp unsalted Real California Butter, to generously grease the dish. – 6 large apples, peeled & chopped (mix of granny smith and honeycrisp preferred) – 2 tbsp fresh lemon juice – ¼ cup sugar – ½ cup brown sugar – 1 tbsp corn starch – 1 tsp cinnamon – 1/8 tsp nutmeg (freshly grated, if possible) Cobbler: – 1 ½ cups flour – ½ cup sugar – 2 tsp baking powder – 1 tsp salt – 10 tbsp unsalted Real California Butter, melted – ½ cup Real California Milk – 1 egg – 1 teaspoon vanilla extract – 1 tbsp sugar mixed with 1 teaspoon cinnamon (reserve for topping) Caramel Sauce: – ½ cup Real California Heavy Cream – 1 cup sugar – ¼ cup water – 3 tbsp unsalted Real California Butter – ¾ tsp sea salt – 1 tsp vanilla extract To serve: – Real California Vanilla Ice Cream Dessert, Apple Dessert, Cobbler, Fall Dessert, Holiday Dessert, Apple, baking
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Prepare the apples:

Prepare a 9”x13” baking dish by greasing generously using 1 tablespoon of butter, then set dish aside.

Peel, core and chop apples (into large chunks, about 1/2” in size). I like to fill a large bowl with water and the juice of half a lemon to add all the apple pieces to while I peel and chop (to prevent browning), but this is totally optional.

Add apples to a large bowl (just drain all the water from the bowl if using the method above) add fresh lemon juice and toss to coat.

Add remaining ingredients (both sugars, corn starch, & spices) and toss to fully coat.

Pour apples into the prepared baking dish.

Prepare the cobbler topping:

Preheat oven to 375°F.

In a large bowl, add the flour, sugar, baking powder and salt. Whisk and set aside.

In another large bowl, add the butter and microwave to melt. Add the milk, egg and vanilla to the melted butter and whisk to fully combine.

Pour the bowl of wet ingredients into the bowl of dry ingredients, whisking gently just until fully combined. Do not over-mix.

Scoop the batter onto the baking dish filled with apples, spreading as needed, but it does not need to be perfect.

Sprinkle the top of the batter with the cinnamon sugar mixture.

Bake in preheated oven for 35-45 minutes. The top should be golden brown and filling bubbling.

Remove from oven and allow to cool at least 15 minutes (or more) before serving. The cobbler may be made a day in advance as well.

Prepare the caramel sauce:

1. While the cobbler bakes, prepare the caramel sauce. Start by warming the heavy cream in the microwave (in a glass measuring cup or bowl) and then set aside.

2. In a large saucepan, add the sugar, corn syrup and water. Stir gently to incorporate the ingredients

3. Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.

4. Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color. You want the mixture to reach a honey color, but no darker. The syrup will change from light in color to dark very quickly, so it’s important to watch closely and remove the pan from the heat as soon as it’s a light-medium honey color.

5. Once removed from heat, carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble). Sir to fully incorporate the cream.

6. Add butter and salt and stir to combine. Add vanilla.

7. Allow sauce to cool a bit and then pour into a jar.

Serve the apple cobbler with a generous drizzle of caramel sauce, along with vanilla ice cream.

Left over caramel sauce can be stored in a jar in the refrigerator for up to a month. Warm the sauce in the microwave before use.

Approx. Servings: 9-12

Recipe and photo created by Glory Albin/ @glorioustreats