Best Caramel Apple Cobbler

The term “cobbler” might bring to mind some of the wonderful creations our grandmothers used to bake.
This delicious cobbler was posted on Pinterest by Paula. You can find her on her blog,

Prep time: 15 minutes
Cook time: 55 minutes
Ready in: 1 hour 10 minutes
Servings: 6-8

2 cups apples, peeled and cut into ½ inch cubes (Paula recommends a combination of at least two varieties of tart and sweet apples, such as Empire, Haralson, McIntosh, Honey Crisp, or Snow Sweet.)
1/2 cup butter
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional, omit if it’s a spice you don’t like)
1 and 1/2 cups self-rising flour (see baker’s note)*
1 cup granulated sugar
3/4 cup whole milk
1 teaspoon vanilla extract
1 cup brown sugar
1 and 1/2 cups hot water

1. Preheat oven to 350 degrees F.
2. Combine apples, butter, brown sugar, cinnamon, and nutmeg in a saute pan.
3. Bring to a boil, then simmer until sugar is melted, about 2 to 3 minutes.
4. Pour apples and sauce into a 9×13 inch oven-safe pan that has been sprayed with non-stick spray.
5. In a bowl, whisk together flour, 1 cup granulated sugar, whole milk, and vanilla. (It should be the consistency of pancake batter. Add 1 or 2 tablespoons milk if necessary.)
6. Carefully pour batter over the apples in the casserole dish.
7. Evenly sprinkle 1 cup brown sugar over the top.
8. Next–carefully pour 1 and 1/2 cups hot water over the mixture.
9. Bake at 350 degrees 50 to 55 minutes or until cobbler is set in the center and golden brown on top.
10. Serve warm or at room temperature. It’s great with vanilla ice cream.

Store in the refrigerator 3 to 4 days. (It won’t last that long)

(Baker’s Note: If self-rising flour is not on hand, for each cup of self-rising flour needed, substitute 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.)

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