Caramel Apple Cobbler

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Creamy caramel, apples and nuts in a flaky cobbler crust. It doesn't get any better than this!

Ingredients Nutrition


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

This was really good, although not as pretty as Puppitypup's photo. But I really loved it. I used margerine instead of shortening, so I don't know if what the difference in taste was, but mine still cam out delicious.

Studentchef January 22, 2008