Apple Cobbler with Salted Caramel Drizzle - Recipe from Price Chopper
Apple Cobbler with Salted Caramel Drizzle
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Try this fall treat. This homemade apple cobbler recipe is made with fresh apples and served warm with a salted caramel topping.
Try this fall treat. This homemade apple cobbler recipe is made with fresh apples and served warm with a salted caramel topping.
- 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.
- 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.
- 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.
- 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.
- 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°.
- 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.
- Drizzle each cobbler with 2 tablespoons caramel drizzle.
- Caramel sauce can be made up to 1 week ahead; keep refrigerated. Before serving, reheat in microwave until warm.
- Drizzle leftover caramel over ice cream, pumpkin pie or fresh apples and/or pears.
- Save time by using prepared caramel sauce.