Best Caramel Apple Cobbler Food

BEST CARAMEL APPLE COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Combine apples, butter, brown sugar, cinnamon, and nutmeg in a saute pan.
• Bring to a boil, then simmer until sugar is melted, about 2 to 3 minutes.
• Pour apples and sauce into a 9x13 inch oven-safe pan that has been sprayed with non-stick spray.
• In a bowl, whisk together flour, 1 cup granulated sugar, whole milk, and vanilla. (It should be the consistency of pancake batter. Add 1 or 2 tablespoons milk if necessary.)
• Carefully pour batter over the apples in the casserole dish.
• Evenly sprinkle 1 cup brown sugar over the top.
• And then carefully pour 1 and 1/2 cup hot water over the mixture.
• Bake at 350 degrees 50 to 55 minutes or until cobbler is set in the center and golden brown on top.
• Serve warm or room temperature. It's great with vanilla ice cream.
• Store in the refrigerator for 3 to 4 days. (It won't last that long)

CARAMEL APPLE COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spread melted butter and sliced apples over a 9x13 baking pan.
• In a large bowl whisk together the applesauce, milk, vanilla, and sugar until mostly dissolved.
• Add in the flour, baking powder, salt, and cinnamon, then whisk until just combined and no dry streaks remain.
• Spoon batter over the butter and apples carefully.
• Mix the brown sugar and cinnamon and sprinkle it over the batter.
• Gently pour the water on top.
• Bake for 45-50 minutes.

CARAMEL APPLE COBBLER

Steps:

• Preheat the oven to 375°.
• Grease a 9-by-13-inch baking dish; add the apples.
• In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking.
• Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
• In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon.
• Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
• Scatter the topping over the apples and bake until golden, 1 hour.
• Let cool for 10 minutes.
• Serve with the whipped cream.

CARAMEL APPLE COBBLER

Steps:

• FILLING.
• Whisk together dry ingredients of filling in a medium bowl.
• Melt butter in microwave.
• Place apple juice and lemon juice in dutch oven.
• Peel, core and slice apples and place in the pot with the juices, tossing as you go.
• Add melted butter, cream and dry ingredients, stir.
• Bring to a boil over med-hi heat, stir and bring to a boil once more.
• Remove from heat.
• CRUST.
• Preheat oven to 350F and spray 8 x 11 Pyrex baking dish with Pam.
• While apples are cooking, make crust using your favorite 2 crust recipe or my ingredients above.
• Whisk dry ingredients, cut in shortening with a pastry blender or fork.
• When it reaches the consistency of peas, add ice water.
• Gently stir with a fork until all of the flour has been absorbed.
• With your hands, form the dough into a clump, then separate into two disks.
• Be careful not to overwork the dough once water has been added.
• Wrap each disk in plastic wrap and refrigerate for 5 - 10 minutes.
• Sprinkle flour on dough board and roll dough out into a rectangle about 8 x 11.
• Using a pastry cutter or knife, cut dough into strips.
• Repeat with second disk.
• COBBLER.
• Put strips of dough around the Pyrex sides and bottom.
• Pour apples into cobbler.
• Stir together pecans, sugar and brown sugar to sprinkle on the filling.
• Place strips of dough on top of the cobbler, picking up strips to layer them in a lattice manner.
• Brush strips on top of cobbler with egg white, then sprinkle with sugar crystals and a dash of cinnamon.
• Bake for one hour.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).