Caramel Apple Raisin Cobbler Recipes

BEST CARAMEL APPLE COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Combine apples, butter, brown sugar, cinnamon, and nutmeg in a saute pan.
• Bring to a boil, then simmer until sugar is melted, about 2 to 3 minutes.
• Pour apples and sauce into a 9x13 inch oven-safe pan that has been sprayed with non-stick spray.
• 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.)
• Carefully pour batter over the apples in the casserole dish.
• Evenly sprinkle 1 cup brown sugar over the top.
• And then carefully pour 1 and 1/2 cup hot water over the mixture.
• Bake at 350 degrees 50 to 55 minutes or until cobbler is set in the center and golden brown on top.
• Serve warm or room temperature. It's great with vanilla ice cream.
• Store in the refrigerator for 3 to 4 days. (It won't last that long)

CARAMEL APPLE COBBLER

Steps:

• Preheat oven to 350 degrees.
• Spread melted butter and sliced apples over a 9x13 baking pan.
• In a large bowl whisk together the applesauce, milk, vanilla, and sugar until mostly dissolved.
• Add in the flour, baking powder, salt, and cinnamon, then whisk until just combined and no dry streaks remain.
• Spoon batter over the butter and apples carefully.
• Mix the brown sugar and cinnamon and sprinkle it over the batter.
• Gently pour the water on top.
• Bake for 45-50 minutes.

CARAMEL APPLE COBBLER

Steps:

• Preheat the oven to 375°.
• Grease a 9-by-13-inch baking dish; add the apples.
• In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking.
• Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
• In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon.
• Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
• Scatter the topping over the apples and bake until golden, 1 hour.
• Let cool for 10 minutes.
• Serve with the whipped cream.

APPLE-RAISIN COBBLER

Steps:

• Mix apples, 2/3 cup sugar, tapioca, cinnamon, nutmeg and water in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into 2-quart baking dish. Sprinkle with raisins. Dot with 2 Tbsp. of the butter.
• Cut remaining butter into flour, 2 Tbsp. sugar, baking powder and salt until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop by tablespoonfuls onto hot apple mixture.
• Bake at 375°F for 30 minutes or until topping is golden. Serve warm.

CARAMEL APPLE COBBLER

Steps:

• Line the bottom of a 12-inch Dutch oven with aluminum foil.
• Pour in the cans of apple pie filling and cover with the dry cake mix.
• Pour 3/4 can of lemon-lime soda over the cake mix and put the lid on.
• Place 8 briquettes of charcoal (in the coal stage) under the Dutch oven and 15 briquettes on the top.
• Cook 35-40 minutes.
• Check at 30 minutes to see if you need to take off the bottom coals and put fresh ones on top.
• Cake should be browned.
• Can be served with ice cream or whipped cream.

OATMEAL RAISIN APPLE CRISP

Steps:

• Stir apple pie filling and cinnamon. Place half of the cookie crumbles in a small serving dish and spoon the pie filling over it. Sprinkle with the remaining crumbles and zap it in the microwave for 45 seconds. Drizzle with caramel and whipped topping.

CARAMEL APPLE RAISIN COBBLER

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, cream butter, shortening and brown sugar until fluffy.
• Add flour, oats, salt and baking soda; mix well. Stir in nuts, if desired. Set aside 1 ½ cups of the mixture.
• Press the remaining mixture into an ungreased 11-in. x 8-in. baking pan.
• Sprinkle the dried fruit over the oatmeal mixture, and place the apples on top.
• In a saucepan, melt the caramels and butter over medium low heat; drizzle over the apples.
• Top with the reserved oatmeal mixture.
• Bake at 400° F (375° F convection) for 20-25 minutes or until lightly browned. Best served warm.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

CONTEST-WINNING CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top., Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.

CARAMEL-APPLE CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
• Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.