Caramel Apple Cobbler

Products Used

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Caramel Apple Cobbler imperial

Ingredients

Caramel Sauce

3/4 cup butter
1 cup Imperial Sugar Light Brown Sugar
1/4 cup milk
1 teaspoon vanilla extract

Apple Filling

3/4 cup unsalted butter
4 cups Granny Smith apples, peeled and chopped
6 cups Honeycrisp apples, peeled and chopped
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
2 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup Imperial Sugar Light Brown Sugar

Topping

1 3/4 cups all-purpose flour*
1/3 cup Imperial Sugar Light Brown Sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, and cut into small cubes
1 egg, slightly beaten
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F. Coat a 9 x 13-inch pan with non-stick cooking spray. Set aside.
In a small saucepan, melt 3/4 cup butter over low heat. Stir in 1 cup brown sugar and milk. Bring to a boil over low heat and stir continuously for 10 minutes.
Remove from heat and stir in vanilla. Let it cool while you make cobbler.
In a medium skillet, melt 1/4 cup butter over medium heat. Add chopped apples and sauté for 2-3 minutes.
Combine granulated sugar, cornstarch, cinnamon, and nutmeg in a small bowl. Add 1/3 cup brown sugar and mix well. Sprinkle over apples and stir to coat.
Place apples in prepared pan.
Reserve 1/2 cup of caramel sauce for serving and pour remaining caramel sauce over apples.
To make topping, whisk flour, brown sugar, baking powder, and salt in a medium bowl until well combined.
Use a pastry blender to cut butter into flour until mixture resembles small peas.
Add egg and vanilla and stir until moistened and dough begins to form. Work dough until well combined.
Crumble dough over top of apples, making sure to cover all of apples.
Bake for 30 minutes, and then cover with foil and bake for an additional 10 to 15 minutes.
Cool for 10 minutes before serving. Drizzle reserved caramel sauce over cobbler.

Imperial Sugar Insight

This recipe from Sweetalk Community Member Sarah Hammonds received First Place in the Favorite Cobbler category at the 2019 Louisiana State Fair.

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