Caramel Apple Pecan Cobbler is an irresistible fall dessert that layers tart-sweet apples with gooey caramel and crunchy pecans under a tender, buttery topping. Trust me—one bite and you’ll be hooked, whether it’s a cozy weeknight treat or the star of your next get-together.
Why You’ll Love This Recipe
- Fall flavors in every forkful: warm apples, caramel sweetness, toasted pecans.
- Easy recipe: no fancy gadgets or special skills required.
- Kid-approved: my grandkids ask for seconds (and thirds!).
- Perfect for potlucks: makes a big 8×8 pan to share.
- Crispy edges and soft center—a texture party.
- Customizable: swap nuts, play with spices, or go gluten-free.
- Quick prep: about 20 minutes to mix and layer.
- Great leftover appeal: tastes even better the next day.
Ingredients
- 6 medium Granny Smith apples (peeled, cored, sliced; substitute Honeycrisp or Jonagold if you like sweeter fruit)
- 1 cup light brown sugar (packed; dark brown for deeper molasses notes)
- ½ cup granulated sugar
- ½ cup unsalted butter (1 stick, melted; salted butter is fine—just skip extra salt below)
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon (plus a dash extra for sprinkling)
- ¼ teaspoon ground nutmeg (optional but cozy)
- ¾ cup milk (whole, 2%, or almond milk)
- 1 cup chopped pecans (toasted; walnuts work too)
- ½ cup caramel sauce (store-bought or homemade—see note)
- Optional for serving: vanilla ice cream or lightly sweetened whipped cream
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Butter an 8×8-inch baking pan or coat it with nonstick spray—this helps those edges crisp up just right.
- Toss the Apples
In a roomy bowl, toss apple slices with brown sugar, granulated sugar, cinnamon, and nutmeg until every piece glistens. You’ll get a little sugar-spiced syrup—that’s pure gold.
- Layer the Fruit
Spread the sugared apples evenly in the prepared pan. Press gently so they’re snug but not smashed—think of giving them a warm hug.
- Whisk the Batter
In a second bowl, whisk melted butter, flour, baking powder, salt, and milk until silky-smooth. Don’t worry about little lumps; they bake out and add texture.
- Fold in Pecans
Stir chopped pecans into your batter—reserve a handful for sprinkling on top. Toasting them first (5-7 minutes at 325°F) brings out that nutty aroma; do a sniff test!
- Top the Apples
Drop spoonfuls of batter over the apples; it won’t cover every bit, but that’s how you get peaks of golden cobbler. Pro tip: run a knife through a few dollops to coax it towards the edges.
- Drizzle the Caramel
Warm the caramel sauce slightly, then drizzle it across the top in zigzags. A quick swirl with a butter knife makes a pretty marbled effect—Pinterest vibes, anyone?
- Bake to Perfection
Slide the pan into the oven’s center rack. Bake for 35–40 minutes, until the topping is golden and you see bubbling juices at the edges. If the top browns too fast, tent it with foil.
- Let It Rest
Remove the cobbler and let it rest 10 minutes. This short pause helps the filling set, so you don’t have a juicy flood when you cut in.
- Serve & Enjoy
Scoop into bowls, top with vanilla ice cream or whipped cream, and sprinkle extra pecans. Feel free to add a dash of cinnamon—everyone needs a little extra fall magic.
Servings & Timing
- Makes: 8 generous servings
- Prep Time: 20 minutes (and it’s mostly stirring!)
- Bake Time: 35–40 minutes
- Total Time: About 1 hour from start to finish
Variations
- Pear Swap: Use firm pears or a 50/50 blend of apples and pears for a lighter twist.
- Cranberry Crunch: Toss ½ cup dried cranberries with the apples for tangy bursts.
- Maple Upgrade: Replace brown sugar with pure maple syrup (½ cup) and drizzle extra over the top.
- Vegan Version: Use plant-based butter, almond milk, and coconut sugar in place of brown sugar.
- Spiced Oat Topping: Mix ½ cup old-fashioned oats, 2 tablespoons flour, and 2 tablespoons butter, then sprinkle over before baking.
- Bourbon Caramel: Stir 1 tablespoon bourbon into the caramel sauce for grown-up warmth.
Storage & Reheating
If you’ve got leftovers (lucky you!), store the cooled cobbler tightly covered in the fridge for up to 4 days. For longer keeps, freeze individual slices in airtight containers—up to 2 months. To reheat, pop a piece in a 325°F oven for 10–12 minutes or zap in the microwave for 30–45 seconds. Either way, your cobbler comes back warm and comforting.
FAQs
- Can I make this ahead? Absolutely—assemble the cobbler, cover it, and refrigerate up to 24 hours before baking. Add 5 extra minutes to the bake time since it starts cold.
- How do I keep the topping from getting soggy? Use firm apples and don’t overmix—toss them just enough to coat in sugar. Also, let the cobbler rest before serving to let juices thicken.
- What’s the best apple variety? Granny Smith gives great tartness, but Honeycrisp or Braeburn add sweetness. A combo often yields the juiciest results.
- Could I use canned apples? You could, but fresh really shines here: canned apples are softer and release more liquid, which can water down the topping.
- My pecans got bitter—why? Nuts can burn quickly. Toast on low heat (300°F) for just 5 minutes, shaking the pan halfway so they brown evenly without bitterness.
- How can I make it gluten-free? Swap in a 1:1 gluten-free flour blend, and consider adding 1 teaspoon xanthan gum if your mix doesn’t contain it.
- Can I double this recipe? Yes—use a 9×13-inch pan and increase bake time to about 45–50 minutes, checking for golden brown and bubbling edges.
- Is there a dairy-free option? Use vegan butter, plant milk, and skip the whipped cream or top with coconut whipped cream instead.
Conclusion
This Caramel Apple Pecan Cobbler hits all the right notes: sweet, tart, crunchy, and comforting. It’s simple enough for a busy weeknight but elegant enough for holiday gatherings. So go ahead—warm up the oven, treat your loved ones, and let me know how your cobbler turns out in the comments below!
Caramel Apple Pecan Cobbler
Ingredients
- 6 medium Granny Smith apples peeled, cored, sliced
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter 1 stick, melted
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 3/4 cup milk whole or 2%
- 1 cup pecans chopped and toasted
- 1/2 cup caramel sauce store-bought or homemade
- 1/2 cup heavy cream optional, for serving
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or nonstick spray.
- In a large bowl, toss sliced apples with brown sugar, granulated sugar, cinnamon, and nutmeg until evenly coated.
- Spread the sugar-coated apples into the prepared pan, making an even layer.
- In another bowl, whisk melted butter, flour, baking powder, salt, and milk until a smooth batter forms.
- Stir chopped pecans into the batter, saving a few for topping.
- Drop batter by spoonfuls over the apples; it won’t cover completely but will spread while baking.
- Drizzle caramel sauce over the top and gently swirl with a knife for a marbled effect.
- Bake for 35–40 minutes until golden brown and bubbly at the edges.
- Let the cobbler rest for 10 minutes so the juices thicken.
- Scoop warm cobbler into bowls and top with vanilla ice cream or whipped cream and extra pecans.
Notes
Nutrition
