Caramel Apple Pecan Cobbler
This Caramel Apple Pecan Cobbler is a cozy fall dessert that layers tart Granny Smith apples with sweet caramel, crunchy pecans, and a tender cobbler topping for the ultimate treat!
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
For extra fall flair, sprinkle a pinch of ginger or cardamom into the batter. Leftovers keep in the fridge for up to 4 days and reheat beautifully in a 325°F oven for 10 minutes.
Nutrition
Calories: 380kcal
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