The crumbly topping of Apple Pecan Cobbler conceals the wonderful filling underneath! The apple filling is sweet and jammy and loaded with crunchy nuts, coated in a rich and buttery caramel sauce. The crust is nothing to sneer at either, as its flaky and sweetened with brown sugar, cinnamon sugar, and butter. Oh yes, Apple Pecan Cobbler isn’t just some cobbled together dessert… it’s a true fantasy of fun!
Ingredients
For the apple filling:
- 9 apples, peeled, cored, sliced
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup pecans, chopped
For the caramel sauce:
- 3/4 cups butter
- 1 cup light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the topping:
- 3 cups all-purpose flour
- 2/3 cup brown sugar
- 2/3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, cut into small pieces
- 2/3 cup boiling water
For the additional topping:
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large mixing bowl, add the apples.
Step 3 –Sprinkle the apples with 1/3 cup of the brown sugar, 1/3 cup of the sugar, the lemon juice, the cornstarch, 1 teaspoon of the cinnamon, and the nutmeg and stir to coat.
Step 4 –Add the pecans and stir to combine.
Step 5 –In a small heavy-bottom pan over low heat, melt 3/4 cup of the butter.
Step 6 –Add 1 cup of the light brown sugar and the milk and stir to combine.
Step 7 –Bring the brown sugar mixture to a boil and continue to stir constantly until it reaches a thick sauce consistency and a beautiful caramel color, about 12 minutes.
Step 8 –Transfer the pan from the heat and stir in the vanilla.
Step 9 –Allow the caramel sauce to cool for 10 minutes.
Step 10 –Pour almost all of the cooled caramel sauce over the apple mixture and stir to coat. Reserve a little for a drizzle over the top of the cobbler.
Step 11 –Pour the apple mixture into an ungreased 9×13-inch baking dish.
Step 12 –In a medium mixing bowl, add the flour, the remaining brown sugar, 2/3 cup of the sugar, the baking powder, and the salt and whisk to combine.
Step 13 –Using a pastry blender, add the butter into the flour mixture and cut it into the flour until crumbly.
Step 14 –Add the boiling water to the flour mixture and stir until combined.
Step 15 –Spoon the topping mixture over the apple mixture in the baking dish, spreading it out to make sure the apples are as covered as possible.
Step 16 –In a small bowl, add the remaining sugar and the remaining cinnamon and stir to combine.
Step 17 –Sprinkle the cinnamon sugar over the crumble topping.
Step 18 –Bake until the topping is golden-brown, about 45 minutes.
Step 19 –Serve drizzled with the reserved caramel sauce.
