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
Recipe by Gretchen's Bakery at