Recipe: Caramel Apple Cobbler

Baked Caramel Apple Cobbler

Baked Caramel Apple Cobbler

Sometimes I find myself getting antsy because I have a lot of miscellaneous foodstuffs lying around taking up space and, in the case of the fresh items, in danger of spoiling. This is often when a kitchen “creation” emerges in my house. In this case I had several aging apples- one golden and one gala- some of what we call “cajeta” (a thinner type of caramel), various spices, heavy whipping cream, and a tin of ready-to-bake, flaky biscuits. Throw it together and you have a delicious dessert. We thought it tasty enough in our house that we ate it after every dinner until it was gone. Give it a whirl and hope you enjoy!


3 – 4 Apples (I used a gala and a golden/yellow…you could also use pears)

A 1/2 – 1 Cup Heavy Whipping Cream

A 1/2 – 1 Cup Caramel Sauce/ Cajeta

1 Package of Jumbo Flaky Buttermilk Biscuits

A 1/4 Cup Brown Sugar

Cinnamon/Sugar Grinder for Seasoning  to Taste (McCormick’s made the one I used)


Preheat oven to 375 degrees. Peel and dice your apples into large chunks. Set aside until ready for use.

In a standard size, rectangular baking pan, pour a thin layer of the heavy whipping cream until it coats the bottom of the pan, with no pan showing through. Then drizzle caramel sauce/cajeta in a zigzag pattern throughout the cream. Next open the tin package of biscuits. There are likely 8 to start. Peel them into thirds so that you have 24 biscuit circles. Layer 8 of these circles over the bottom of the pan. Then sprinkle some of your apples until you’ve got good coverage of the biscuit layer. Zig zag about a quarter cup of the cream, and then more caramel, over the apples. Sprinkle about half of your brown sugar as well.

Layer another 8 biscuit circles over the apples. Repeat the steps of above by layering the apples, some cream, the caramel, and the rest of the brown sugar. Put your final layer of  biscuit circles over the apples. Drizzle with caramel sauce and then use the cinnamon/sugar grinder to add additional spices to the top of your cobbler. Bake uncovered for approximately 15 minutes and/or until your biscuits have gotten golden brown. Because of the extra moisture of the apples, cream, etc. you may need to let it bake a bit longer, depending on your own stove. Take out of oven and let cool to room temperature. Serve alone or with ice cream, if desired.

Let me know what you think and/or if you changed it up in any way? Would love to hear about it.


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