Oh man, Fall would not be the same without Apple Cobbler. I came up with this recipe for a birthday lunch for my mom. She loves her Apple Cobbler hot with a scoop of vanilla ice cream dripping down the sides.

My mom is from Argentina. So in honor of her, I added the game-changing ingredient, dulce de leche. Of course, everything is better with dulce de leche! I think this recipe is going to be getting a lot of use this Fall season! If you don’t want to make the dulce de leche, you can use caramel sauce. I would recommend using a thicker sauce if possible.

You can find the recipe for Dulce De Leche here.

With love from my kitchen to yours,

Carrie

 

 

Easy Caramel Apple Cobbler

8 to 10 granny smith apples, peeled, cored and cut into 1/2 inch thick slices

1/3 cup of brown sugar

1/2 cup of granulated sugar

2 tsp. cinnamon

1/2 tsp. allspice

3 tsp. lemon juice

2 tbsp. cornstarch

1/2 cup of dulce de leche (or caramel)

Topping

3/4 cup of granulated sugar

2  1/4 cup of flour

3/4 cup of brown sugar

2  1/2 tsp. baking powder

1 cup of butter

1/2  tsp. salt

3/4 cup of boiling water

 

Sprinkle on top

2 tbsp. sugar

1 tbsp. brown sugar

1  1/2 tsp. cinnamon

1/2 tsp. all spice

 

Instructions

Preheat oven to 425 degrees

1. In a greased 9 x 13 pan, gently toss the apples in the lemon juice. Combine the granulated sugar, brown sugar, cinnamon, all spice, and cornstarch together. Toss the apples and sugar mixture to evenly coat. Drop teaspoonfuls of dulce de leche or caramel evenly over the top of the apples.

2. To make the topping, in a food processor pulse the flour, sugars, baking powder, salt, and butter until it resembles a course cornmeal. Add water and pulse until it is combined.

3 To make the cinnamon sugar, mix the cinnamon, all spice, and sugar, together in a bowl.

4. Drop spoonfuls of the topping over the apples and spread out evenly. Sprinkle the cinnamon sugar mixture over the top of the cobbler. Bake the cobbler for 30 to 40 minutes or until it is lightly golden and the apples are fork tender. Serve hot with a scoop of vanilla bean ice cream and a dollop of dulce de leche.