This gorgeous Apple Cobbler with homemade caramel sauce is the perfect way to dive into fall baking! Delicious cinnamon spiced apples bake together with a rich and buttery cake topping and then get topped with the most delicious salted caramel sauce!
This recipe was created in partnership with Real California Milk.
Apple Cobbler Recipe
It’s time to dive into one of my favorite times of year to bake… fall! And I’m so ready to enjoy all of the fantastic fall flavors that come with the season including apple, cinnamon and caramel – yum!
This warm and delicious Caramel Apple Cobbler is a perfect dessert to enjoy all through the fall and holiday baking season. It can be enjoyed fresh from the oven (after cooling just a bit), or baked a day in advance, which helps for busy holidays!
And when you’re baking with apples, cinnamon, butter and brown sugar, you don’t need a fall candle to make your house smell amazing!
Best Apple Cobbler
When I take the time to bake for my family, I always start with the best ingredients I can. I love to focus on fresh, seasonal produce, real vanilla, fresh eggs and high-quality dairy products.
While shopping, I look for the Real California Milk seal to know I’m getting high-quality, fresh dairy products made with sustainably-sourced milk from California’s dairy farm families.
It’s easy to create fantastic fall flavors when you start with butter with the Real California Milk seal.
So, grab some fresh fall apples and let’s get baking with Real California Butter!
More Fall Recipes You’ll Enjoy
- Cranberry Orange Cookies
- Pumpkin Muffins
- Snickerdoodles
- Butter Pecan Bundt Cake
- Caramel Apple Coffee Cake
Ingredients Needed
This recipe calls for pantry staples and fresh apples so it’s a recipe that can be enjoyed year round. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a quick look at what you’ll need:
For the Apple Filling
- unsalted Real California Butter
- apples – I used 3 granny smith and 3 honeycrisp
- fresh lemon juice
- granulated and brown sugar
- corn starch
- apples – I used 3 granny smith and 3 honeycrisp
- fresh lemon juice
- corn starch
- ground cinnamon
- nutmeg – freshly grated, if possible
For the Cobbler Topping
- all purpose flour
- granulated sugar
- baking powder
- salt
- unsalted Real California Butter – melted
- Real California Milk – I used whole milk
- egg
- vanilla extract
- granulated sugar mixed with ground cinnamon – for the topping
For the Caramel Sauce
- Real California Heavy Cream
- granulated sugar
- water
- unsalted Real California Butter
- sea salt
- vanilla extract
How To Make Apple Cobbler
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.
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.
In a large saucepan, add the sugar, corn syrup and water. Stir gently to incorporate the ingredients
Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.
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.
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.
Add butter and salt and stir to combine. Add vanilla extract. 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 for a sensational treat!
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.
Happy fall baking!
More Apple Recipes You’ll Love
- Caramel Apple Cheesecake
- Caramel Apple Cake
- Perfect Apple Crisp
- Apple Cinnamon Bread
- Apple Cream Cheese Bundt Cake
How To Make Apple Cobbler
Caramel Apple Cobbler
Ingredients
Apples
- 1 tablespoon unsalted Real California Butter to generously grease the dish.
- 6 large apples peeled & chopped (I used 3 granny smith and 3 honeycrisp)
- 2 tablespoon fresh lemon juice
- ¼ cup sugar
- ½ cup brown sugar
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg freshly grated, if possible
Cobbler
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 10 tablespoons unsalted Real California Butter melted
- ½ cup Real California Milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar reserve for topping
- 1 teaspoon ground cinnamon reserve for topping
Caramel Sauce
- ½ cup Real California Heavy Cream
- 1 cup granulated sugar
- 1 tbsp corn syrup
- ¼ cup water
- 3 tablespoons unsalted Real California Butter
- ¾ teaspoon sea salt
- 1 teaspoon vanilla extract
To Serve
- Real California Vanilla Ice Cream
Instructions
Apple Filling
- Prepare a 9×13 inch 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.
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 to 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.
Caramel Sauce
- 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.
- In a large saucepan, add the sugar, corn syrup and water. Stir gently to incorporate the ingredients
- Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.
- 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.
- 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.
- Add butter and salt and stir to combine. Add vanilla extract, stirring to combine.
- 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.
Notes
Nutrition
Disclosure – I created this recipe in partnership with Real California Milk. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.
wow, I must try this. Thanks for sharing this wonderful recipe!