Go Back

Caramel Apple Pie Cobbler

Caramel apple pie cobbler pairs tender cinnamon-spiced Granny Smith apples with golden, tender buttermilk biscuits. Bake it in a 9x13-inch dish and finish with warm caramel drizzled over the top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Resting time 20 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 nonstick cooking spray for greasing
  • 3 lb Granny Smith apples peeled, cored, and sliced 1/4 inch thick
  • 0.5 cup light brown sugar packed
  • 0.5 cup prepared caramel sauce divided
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.75 tsp salt divided (1/4 teaspoon for the filling and 1/2 teaspoon for the topping)
For the biscuit topping
  • 2 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 6 tbsp unsalted butter cold and cut into small cubes
  • 0.75 cup buttermilk

Equipment

  • 1 9x13-inch baking dish
  • 1 microwave

Method
 

Make the filling
  1. Heat the oven to 375°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, toss the apples with the brown sugar, 1/4 cup caramel sauce, lemon juice, cornstarch, cinnamon, nutmeg, and 1/4 teaspoon salt.
  3. Spread the apple mixture evenly in the prepared baking dish.
Make the topping
  1. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and remaining 1/2 teaspoon salt.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the largest pieces are about pea-size.
  3. Stir in the buttermilk just until a shaggy dough forms.
Assemble and bake
  1. Drop the dough in 10 to 12 mounds over the apples, leaving small gaps between them.
  2. Bake for 45 to 55 minutes, until the biscuits are golden, a toothpick inserted in a biscuit comes out without wet dough, and the apples are tender when pierced with a paring knife.
  3. Let the cobbler rest for 20 minutes.
  4. Warm the remaining 1/4 cup caramel sauce in the microwave in 10-second bursts until pourable.
  5. Drizzle the caramel sauce over the cobbler just before serving.

Notes

For tender biscuits, stop mixing as soon as a shaggy dough forms. Refrigerate leftovers for up to 4 days; freezing is possible, though the biscuits may soften after thawing. For a dairy-free variation, use dairy-free butter and a dairy-free buttermilk alternative.