Caramel Apple Cobbler

Caramel Apple Cobbler

Caramel Apple Cobbler

Fall is right around the corner so lets give those pumpkin recipes a run for their money with all things APPLE!

Caramel Apple Cobbler to be exact!

Sweet cinnamon apples buried under loads of buttery, flaky cobbler topping served hot out of the oven!

Vanilla Ice Cream on top and drenched in caramel sauce!

I am totally obsessed with individual portions lately, so I decided to make my cobblers in the same ramekins that I make my creme brulee.

You can of course use a pie plate and just go family style with the entire recipe into one dish.

You will see in the video as well as the written instructions that I used a splash of Pinot Grigio (for the adults at my party) into each cobbler; but of course you can leave that out and replace with a splash of apple juice.

I have been told that my cobbler topping is more like a biscuit topping, and yes I will have to agree with that.

There are some folks who make cobbler with a more pourable topping? Like a pancake batter almost? But that to me is more like a clafoutis and not a cobbler.

This version / style is the only way I like to eat cobbler and I think you will agree once you taste it!

4.5 from 2 reviews
Caramel Apple Cobbler
Prep time
Cook time
Total time

You can use your favorite store bought caramel or make a homemade caramel sauce click here
Serves: 4 - 8ounce ramekins or 1 9" Cobbler
  • For the apple filling:
  • Water ¾ cup (180ml)
  • Granulated Sugar ¼ cup (50g)
  • Ground Cinnamon 1 teaspoon (2g)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cornstarch 3 tablespoons (30g)
  • Water 3 Tablespoons (45ml)
  • 4 - 5 Large Baking Apples of your choice *I use granny smith and fuji combined (approx 300g)
  • White Wine of choice or apple juice (6ounces)
  • For The Cobbler Topping:
  • Bread Flour 1½ cups (195g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Salt ¼ teaspoon
  • Baking Powder 1 Tablespoon (14g)
  • Unsalted Butter COLD 2 Tablespoons (28g)
  • Cream (heavy or light cream is fine) 1 cup (237ml)
  1. For the apple filling:
  2. Peel, Core and Slice apples to about ⅛" thick
  3. Boil the first 3 ingredients together
  4. Prepare a slurry with the other sugar , cornstarch and water
  5. Add the slurry to the boiling mixture and whisk continuously while it thickens.
  6. Add the apples and stir to coat, then divide between the baking ramekins
  7. Add the splash of wine or juice to each ramekin (or to the entire pie dish if you are making a family style)
  8. Prepare the cobbler topping by combining the flour, salt, sugar and baking powder together
  9. Add the diced or shaved cold butter
  10. Work the mixture through with your fingertips to a coarse meal consistency
  11. Add the heavy cream and combine gently to a fluffy dough
  12. Drop the cobbler topping onto the apples then sprinkle with *optional cinnamon sugar
  13. Bake in a preheated 350°F oven for approximately 35 - 40 minutes or until the apple filling is bubbly and the cobbler is no longer raw when you lift a piece from the center
  14. Serve immediately with vanilla ice cream and caramel sauce
Cobbler can be stored at room temperature for up to 3 days.

Refrigerate for longer storage up to 1 week


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  1. I love your Apple Cobbler recipe very much. It’s so easy that I can do it with my little daughter. However, both of us don’t quite like cinnamon pretty. What can we use to substitute it?

  2. I made this last week, this recipe was better than any apple dessert I have ever made/had. Big two thumbs up….the biscuit like crust was brilliant. No two crust or crumb apple pie from now on, this replaces apple pie. I made the caramel sauce I usually make. 1 cup white sugar, melted in a heavy pot, when it turns amber, add 6 tablespoons butter (cut into 6 pieces) then SLOWLY add 1/2 cup heavy cream, whisking mixture until incorporated, remove from heat and add 1 tsp salt. This recipe is from Sally’s Baking Addiction. Thanks for such a wonderful recipe Gretchen.

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