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Caramel Apple Cobbler

December 2007
Caramel Apple Cobbler

by 12 people

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Makes: 6 servings

Prep: 15 mins

Bake: 1 hr

Ingredients
  • 8 applespeeled, cored and cut into 1/2-inch-thick wedges
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/4 cup brandy
  • 1 1/2 sticks  (6 ounces) plus 2 tablespoons unsalted butter, chilled
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans, toasted
  • 2 cups whipped cream, for serving
Directions
  1. Preheat the oven to 375 degrees . 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.
  2. 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.
  3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.