Description
Tasty Caramel Apple Pecan Cobbler: a delectable fusion of tart apples, rich caramel, and crunchy pecans in a blissful, easy-to-make dessert sure to delight any crowd.
Ingredients
Scale
- 6 cups (about 2½ lbs) Granny Smith apples, peeled, cored and sliced ¼-inch thick
- 1 cup (200g) granulated sugar
- 2 tablespoons (16g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- ⅓ cup (80ml) caramel sauce, plus extra for drizzling
- 1 cup (110g) pecans, roughly chopped and divided
- 1½ cups (190g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (113g) cold unsalted butter, cubed
- ⅓ cup (80ml) boiling water
- 2 tablespoons (25g) coarse sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or deep 10-inch cast iron skillet.
- In a large bowl, combine sliced apples, 1 cup sugar, 2 tablespoons flour, cinnamon, nutmeg, and ¼ teaspoon salt. Add lemon juice and caramel sauce, tossing gently to coat.
- Fold in ¾ cup chopped pecans, then transfer the mixture to your prepared baking dish, spreading evenly.
- For the topping, whisk together 1½ cups flour, ½ cup granulated sugar, brown sugar, baking powder, and ½ teaspoon salt in a medium bowl.
- Add cold butter cubes and work into the dry ingredients using your fingertips or a pastry cutter until mixture resembles coarse crumbs.
- Pour in boiling water and stir just until a dough forms, being careful not to overmix.
- Drop spoonfuls of dough over the apple mixture, allowing some fruit to peek through.
- Sprinkle with remaining pecans and optional coarse sugar.
- Bake for 45-50 minutes until topping is golden brown and filling is bubbling around the edges.
- Let cool for at least 15 minutes before serving warm, with vanilla ice cream and additional caramel sauce if desired.