HOMEMADE CARAMEL COBBLER
Homemade Caramel Cobbler is easy to make and has a creamy caramel filling and a crunchy topping. I like to serve this cobbler warm with a big scoop of vanilla ice cream.
Categories Dessert
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350º F. Place the butter in a 13" x 9" baking dish and melt in the oven while it's preheating.
- In a large bowl, whisk together the flour and granulated sugar. Whisk in the milk and vanilla.
- Pour the flour mixture over the melted butter. Sprinkle brown sugar evenly over the top.
- Pour the boiling water evenly over the brown sugar.
- Bake for 30 minutes or until golden brown and bubbly.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 395 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 328 grams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BLUEBERRY-CARAMEL SKILLET COBBLER
Provided by Food Network Kitchen
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
- Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
- Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving.
CARAMEL RHUBARB COBBLER
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts : Calories 429 calories, Fat 14g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 357mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 3g fiber), Protein 4g protein.
CARAMEL CUSTARD
Served warm or chilled, this caramel-glazed classic is both a comforting and elegant dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
- Mix eggs, 1/3 cup sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.
- Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
- Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
- To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Nutrition Facts : Calories 205, Carbohydrate 33 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 80 mg
EASY CARAMEL CUSTARD
A yummy, caramel-covered custard that's super-easy to make and fun for the whole family to eat! Special thanks to 'Cooking with dog!'
Provided by Cooking with a cat
Categories Desserts Custards and Pudding Recipes
Time 2h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
- Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
- Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.
Nutrition Facts : Calories 175.1 calories, Carbohydrate 31.2 g, Cholesterol 97.9 mg, Fat 3.7 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 60.2 mg, Sugar 31.1 g
CARAMEL APPLE COBBLER
Make and share this Caramel Apple Cobbler recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 930.1, Fat 45.9, SaturatedFat 25, Cholesterol 113.5, Sodium 341.7, Carbohydrate 123.1, Fiber 7.7, Sugar 88.1, Protein 6.1
CARAMEL APPLE COBBLER
This is a recipe I got at Girl Scout Leader Training for Advanced Campfire Cooking. It's made in a Dutch Oven with Charcoal briquettes on the lid and under the Dutch Oven. Really Yummy!
Provided by Chef Laura AKA Mom
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Line the bottom of a 12-inch Dutch oven with aluminum foil.
- Pour in the cans of apple pie filling and cover with the dry cake mix.
- Pour 3/4 can of lemon-lime soda over the cake mix and put the lid on.
- Place 8 briquettes of charcoal (in the coal stage) under the Dutch oven and 15 briquettes on the top.
- Cook 35-40 minutes.
- Check at 30 minutes to see if you need to take off the bottom coals and put fresh ones on top.
- Cake should be browned.
- Can be served with ice cream or whipped cream.
Nutrition Facts : Calories 244.3, Fat 0.2, Sodium 102.8, Carbohydrate 63.3, Fiber 2.2, Sugar 34.9, Protein 0.2
CARAMEL-PEAR COBBLER
Use Bartlett pears in this Caramel-Pear Cobbler recipe. With nine servings of pear cobbler, there will be enough for your whole family-plus leftovers!
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Cut 2 Tbsp. butter into small pieces; toss with pears, sugar, spices and 2 Tbsp. flour. Spoon into 9-inch square baking dish sprayed with cooking spray.
- Combine baking powder and remaining flour in medium bowl. Cut in remaining butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add sour cream and 1/2 cup milk; stir until blended. Drop in large spoonfuls over pear mixture.
- Bake 40 to 50 min. or until pears are tender and topping is golden brown; cool slightly.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Serve over the warm cobbler.
Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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