Caramel Apple Pecan Cobbler

PREP TIME: 20 minutes COOK TIME: 40 minutes TOTAL TIME: 1 hr

INGREDIENTS  

For the Apple Filling

• 9 apples, peel, core and slice (I used Granny Smith)
• ⅓ cup brown sugar
• ⅓ cup sugar
• 2 tsp lemon juice
• 2 tsp corn starch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup pecans, chopped

For the Caramel Sauce

• ¾ cups butter (1½ sticks)
• 1 cup gentle brown sugar
• ¼ cup milk
• 1 tsp vanilla

For the topping

• 3 cups all function flour
• 2/3 cup brown sugar
• 2/3 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 2 stick butter, reduce into small items
• 2/3 cup boiling water

Further topping

• 3 Tbs sugar
• 1 tsp cinnamon

INSTRUCTIONS 

• Preheat oven to 375°

For the Filling

• Add sliced apples to massive mixing bowl.
• Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
• Stir till apples are coated then add pecans. Stir.

For the Caramel Sauce

• In a small heavy backside pan, soften butter over low warmth.
• Stir in brown sugar and milk.
• Deliver to a boil over low warmth and proceed stirring continuously for 12 minutes.
• Take away from warmth and add 1 tsp of vanilla. Stir.
• Let caramel cool for 10 minutes. Pour over apple combination and stir (save a small quantity to drizzle excessive. You’ll have to warmth it up once more in order that the sauce is straightforward to pour).
• Pour into an ungreased 13 x 9 baking dish.

For the Topping

• In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt collectively.
• Utilizing a pastry blender, combine butter into flour combination till crumbly.
• Pour in boiling water and stir till mixed.
• Spoon combination over apples and unfold ensuring to cowl all of the apples.
• In a small bowl, combine sugar and cinnamon collectively and sprinkle on high.
• Bake for about 35 minutes, or till topping is golden brown.