Oh my goodness, this Caramel Apple Pecan Cobbler is to die for! Seriously, one of the best desserts ever. I had to make this a couple times to get the ingredients and measurements just right. The first time I placed the chopped apple in the bottom and poured the batter on top, but the apples release enough liquid that they prevented the caramel from being thick and creamy. I then decided they were best mixed into the dry ingredients, this way they are coated in the flour mixture and don’t fall to the bottom, but stay evenly distributed throughout the cobbler. This also allowed the caramel to do its thing underneath. The apples cook and soften in the batter as it bakes and the top crisps up perfectly by the end of the baking time. As it bakes, the sugars and hot water poured on top “magically” create a warm caramel sauce at the bottom, that is absolutely destined to be spooned over ice cream. Make sure you’ve got some vanilla ice cream on hand to serve with this drool-worthy, warm dessert.
Just look at that pool of caramel the cobbler is floating on!
This cobbler starts with peeled, and cubed apples. I like the tart, Granny Smith apples in this recipe because they are a good balance to all the sweet going on. They also hold up in the baking process and don’t turn to mush, but keep their shape and a little bite. Along with the apples, there is a mixture of dry ingredients, including flour, baking powder, and spices; wet ingredients, including applesauce, milk and melted butter, and then the crisp topping of sugars, cinnamon and pecans.
The apples get tossed into the dry ingredients. Then the applesauce mixture is poured into the apple, flour and spice mixture and the batter is mixed well.
Using a fork, the crust is stirred well and is then ready to top the cobbler.
The batter is spread into a 9×13, ungreased pan and the topping is sprinkled on.
Now the cobbler is ready for the hot water. I know this seems really odd, but the hot water poured all over the top washes some of the sugars to the bottom and boils, creating the luxurious caramel on the bottom. DO NOT STIR the water into the cobbler. Just pour it on and put it right into the oven.
If the cobbler appears to be breathing when it is time to remove from the oven, do not be alarmed. This is just the caramel bubbling and doing it’s thing.