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Irresistible Salted Caramel Apple Cobbler Recipe You Need to Try

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Learn how to make delicious Salted Caramel Apple Cobbler. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 6 cups peeled, cored, and sliced Granny Smith apples (about 6 medium apples)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar (for topping)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk (substitute: milk with 1 teaspoon vinegar or lemon juice, let sit 5 minutes)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Salted Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon flaky sea salt (such as Maldon)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking.
  2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Let this mixture sit while you prepare the cobbler batter — this helps the flavors meld and the apples soften just right.
  3. For the cobbler topping, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl.
  4. In a separate bowl, beat the buttermilk, egg, and vanilla extract until combined.
  5. Slowly add the wet ingredients to the dry, stirring just until combined. The batter should be thick but pourable — don’t overmix or the cobbler will be tough.
  6. Pour the apple mixture into the prepared baking dish. Dot the top with the pieces of butter for pockets of richness.
  7. Carefully spoon the cobbler batter over the apples, spreading gently with the back of a spoon. It’s okay if there are some gaps; this rustic look reminds me of Mama Lu’s skillet cornbread — a little rough around the edges but full of soul.
  8. Bake for 45-50 minutes, or until the topping is golden brown and a toothpick inserted in the batter comes out clean. The apples should be bubbling around the edges.
  9. While the cobbler bakes, prepare the salted caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring constantly with a wooden spoon. It will clump at first but keep stirring — soon it will liquefy into a beautiful amber syrup.
  10. Remove from heat and carefully add the butter, stirring until melted and smooth. Slowly pour in the heavy cream, whisking constantly. Return to low heat for a minute or two until the sauce thickens slightly.
  11. Remove from heat, stir in the flaky sea salt, and let the caramel cool slightly. This sauce is pure magic — it’s what elevates this cobbler from good to unforgettable.
  12. Once the cobbler is out of the oven, let it rest for 10 minutes. Serve warm with a generous drizzle of salted caramel sauce on top.

Find it online: https://claracooking.com/salted-caramel-apple-cobbler-2/