Apple Cobbler with Salted Caramel Drizzle - Recipe from Price Chopper

Filling

1. In large saucepot, melt butter over medium-high heat. Add apples, sugar, cinnamon, vanilla extract, and nutmeg. Cook the mixture for 8 minutes or until the apples are just tender-crisp, stirring occasionally to coat apples and evenly cook. In bowl, stir together cornstarch, lemon juice, and zest until combined. Add to apple mixture and stir to thoroughly coat apples.

Topping

1. Using a food processor, pulse flour, sugar, baking powder, lemon zest, baking soda, ginger, and salt to combine. Cut in butter and continue to pulse until pea-sized crumbs form. Add buttermilk; pulse until dough just comes together. Dough will be slightly sticky and wet. Do not overmix.
2. Preheat oven to 425°. Into eight 10-ounce ramekins, equally divide filling. Evenly sprinkle with topping mixture. Place ramekins on rimmed baking pan; bake 8 minutes or until topping begins to brown. Reduce oven temperature to 350°. Bake 20 minutes longer or until filling is bubbling and topping is cooked through and browned. Remove and cool 15 minutes before serving.

Salted Caramel Drizzle

1. In covered 4-quart heavy-bottomed saucepot heat sugar and water to boiling over high heat. In small saucepot, heat cream and salt to simmering over medium heat; remove from heat and cover to keep hot.
2. Once sugar mixture comes to a boil, remove lid. Continue to boil for about 12 to 15 minutes or until the syrup is just starting to turn a light amber color. Reduce heat to medium-high; continue to cook about 8 to 10 minutes or until the syrup is a dark amber color and is just beginning to smoke, and candy thermometer reaches 350°.
3. Immediately remove caramel from heat and pour about ½ cup hot cream into sugar mixture allowing bubbles to diminish. Add remaining cream, again allowing bubbling to diminish. Whisk in cold butter and let cool. Makes about 1 quart.
4. Drizzle each cobbler with 2 tablespoons caramel drizzle.

Chef Tips

1. Caramel sauce can be made up to 1 week ahead; keep refrigerated. Before serving, reheat in microwave until warm.
2. Drizzle leftover caramel over ice cream, pumpkin pie or fresh apples and/or pears.
3. Save time by using prepared caramel sauce.