this fall i’ve barely touched the pumpkin puree and have been CRAVING caramel apples. instead of ice cream (which hudsonville pumpkin pie ice cream is a revolution) i’ve been going for the caramel apples with peanuts. i typically do not even like nuts. but i make that my sunday night snack. joe and i have a tradition in the fall and winter when it starts to get dark early that we make a cozy dinner and have a snack while watching tv. last night we munched on this cobbler while watching schitt’s creek. why have i not found this show earlier btw. it was hilarious.
the coffee caramel is optional but i have a half a jar left from the shop. if you haven’t had the stonewall kitchen coffee caramel sauce yet it’s a must. it is amazing in hot apple cider which is what prompted me to try it on top of this cobbler. because the only thing better than apples and sugar is more sugar on the sugar. am i right?
so this takes about 20 minutes to prep and about 40 minutes to bake pending your oven. keep a close eye on it after 40 minutes because that is the sweet spot. my mini counter oven cooked it in exactly 40 minutes while my big commercial oven took about 45-50.
here is what you will need.
coffee caramel sauce, or caramel sauce (optional)
1 stick of unsalted butter
1 cup of sugar
1.5 cups of flour
2 1/4 teaspoon of baking powder
3/4 tsp salt
1 1/4 cups of reduced fat milk (see! healthy?)
5 medium apples peeled and sliced. I used a mix of empire and jona gold because my neighbor man told me to.
1.5 cups brown sugar
1/4 cup of flour
2 tsp cinnamon
1/4 tsp of nutmeg (i used fresh grated it was so amazing)
pinch of cloves. (PINCH too much and you’ll eat potpourri)
preheat oven to 350 degrees.
in a 9×13 baking dish place entire stick of butter and place in oven until melted.
in a bowl toss together all of the apple mix ingredients and set aside.
in a separate bowl whisk the sugar, flour, baking powder and salt together. slowly whisk in the milk. it will be running. that is perfecto.
pull the baking dish out of the oven, the butter should be slightly browned but not burnt. (keep an eye on it again it’s a fine line). pour the batter into the butter dish. top with apples. bake for 40-50 minutes.
service with caramel topping and ice cream. enjoy!