Ingredients
Scale
For the Apple Filling
- 9 apples, peel, core and slice (I used Granny Smith)
- ⅓ cup brown sugar
- ⅓ cup sugar
- 2 teaspoon lemon juice
- 2 teaspoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup pecans, chopped
For the Caramel Sauce
- ¾ cups butter, (1½ sticks)
- 1 cup light brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the topping
- 3 cups all purpose flour
- ⅔ cup brown sugar
- ⅔ cup sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, cut into small pieces
- ⅔ cup boiling water
- Additional topping
- 3 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 375°
Apple Filling
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Add sliced apples to large mixing bowl.
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Sprinkle brown sugar, sugar, cinnamon, cornstarch, lemon juice and nutmeg over apples.
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Stir until apples are coated then add pecans. Stir.
Caramel Sauce
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In a small heavy bottom pan, melt butter over low heat.
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Stir in brown sugar and milk.
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Bring to a boil over low heat and continue stirring constantly for 12 minutes.
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Remove from heat and add vanilla. Stir.
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Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to drizzle).
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Pour into an ungreased 13 x 9 baking dish.
Cobbler Topping
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In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
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Using a pastry blender, mix butter into flour mixture until crumbly.
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Pour in boiling water and stir until combined.
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Spoon mixture over apples and spread making sure to cover all the apples.
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In a small bowl, mix sugar and cinnamon together and sprinkle on top.
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Bake for approximately 45 minutes, or until topping is golden brown.