Caramel Apple Skillet Cobbler

Photo by Helen (#2) C.
Adapted from preparedpantry.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from preparedpantry.com

Ingredients

  • 1

    cups all-purpose flour

  • 3/4

    cup granulated sugar

  • 1 1/2

    teaspoons baking powder

  • 1/4

    teaspoon salt

  • 1

    large egg

  • 1/2

    cup milk

  • 1/4

    cup sour cream

  • 1

    teaspoon vanilla extract

  • For the filling:

  • 2

    tablespoons butter

  • 1 3/4 to 2

    cups fresh apples, pealed and sliced

  • 1/3 to 1/2

    cup walnut pieces

  • 1/4

    cup Caramel Ice Cream Sauce

Directions

Preheat the oven to 350 degrees. Add the flour, sugar, baking powder, and salt to the bowl of your stand-type mixer fitted with the paddle attachment. Turn the mixer on for less than a minute to mix the ingredients together. Add the eggs, milk, sour cream, and vanilla. Turn the mixer on again to mix the ingredients stopping to scrape the sides of the bowl with a spatula. When thoroughly mixed, set aside. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off. Immediately scrape the batter into the hot pan. Place the apple slices on top of the batter. Sprinkle nuts evenly over the apples. Warm the caramel sauce and drizzle it over the nuts and apples. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a golden brown and the center spongy-firm to the touch. Can subatitute fresh pears, pealed and sliced instead of apples. Note: Different pans may require different baking times. For the Caramel Whipped Cream: 1 cup whipping cream 2 tablespoons brown sugar 1/2 teaspoon caramel flavor Whip the cream with a whip attachment. When peaks start to form, add the sugar and flavor. Continue beating until stiff peaks form. Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of whipping cream will help it hold up. Whipped cream can be whipped again to revive it.

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