We seem to have an overabundance of apples here in the Amoretti Kitchens. Hey, it could happen to anyone.
In order to use up some of these apples without making another apple pie, we decided that a caramel apple cobbler would really make a delicious dessert for right after lunch. It also affords us the opportunity to bake something in a cast iron skillet, which some of us have done at home, but never in the Amoretti Test Kitchens. If you don’t have a cast iron skillet, you can make this is any oven safe skillet or in a 2 quart baking dish.
Of course if you don’t have an abundance of apples you can swap out apple for a different type of fruit and change the syrup to something more compatible with that fruit. Make up one of these cobblers with your favorite type of fruit and syrup and if it impresses you, send us your recipe and see if it impresses us. If we add your version to the blog, we just might send you a little gift package for sharing your recipe with us.
Caramel Apple Cobbler
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1½ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¾ cup buttermilk
- 1 tsp Amoretti Madagascar Bourbon 2-Fold Vanilla Extract
- 1 Tbs butter
- 3 medium size apples, peeled and sliced
- 1 cup walnuts, coarsely chopped
- ¼ cup Amoretti Premium Crema di Caramel Syrup
- Place a 10-inch cast iron skillet in the oven and preheat the oven to 350°F.
- Sift the flour, sugar, baking powder, and salt into the bowl of a stand-type mixer fitted with the paddle attachment.
- In a medium sized bowl, combine the eggs, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and mix, stopping occasionally to scrape the sides of the bowl with a spatula.
- Remove the skillet from the oven, add the butter and swirl to coat. Pour the batter into the hot skillet, place the apple slices on top of the batter, sprinkle the chopped walnuts evenly over the apples, and drizzle the caramel syrup over the cobbler.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cobbler comes out fairly clean, with a few crumbs clinging. Allow the cobbler to cool in the skillet for 10 minutes, then transfer it to a cooling rack to cool completely.