Caramel Apple Cobbler

44
Caramel Apple Cobbler

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    apples—peeled, cored and cut into ½-inch-thick wedges

  • ½

    cup heavy cream

  • 1

    cup brown sugar

  • ¾

    cup granulated sugar

  • ¼

    cup brandy

  • 1-½

    sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled

  • 1

    tablespoon pure vanilla extract

  • ¾

    teaspoon salt

  • 1-½

    cups flour

  • ½

    teaspoon ground cinnamon

  • ½

    cup chopped pecans, toasted

  • 2

    cups whipped cream, for serving

Directions

1. 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. 2. 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. 3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.


Nutrition

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