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apple cobbler made with caramel sauce in small white dish topped with ice cream and salted caramel.

Caramel Apple Cobbler

Course: Dessert
Cuisine: American
Keyword: apple cobbler, apple cobbler recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 425kcal
This gorgeous Apple Cobbler with homemade caramel sauce is the perfect way to dive into fall baking! Delicious cinnamon spiced apples bake together with a rich and buttery cake topping and then get topped with the most delicious salted caramel sauce!
Print Recipe



  • 1 tablespoon unsalted Real California Butter to generously grease the dish.
  • 6 large apples peeled & chopped (I used 3 granny smith and 3 honeycrisp)
  • 2 tablespoon fresh lemon juice
  • ¼ cup sugar
  • ½ cup brown sugar
  • 1 tablespoon corn starch
  • 1 teaspoon cinnamon
  • teaspoon nutmeg freshly grated, if possible


  • 1 ½ cups all purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted Real California Butter melted
  • ½ cup Real California Milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar reserve for topping
  • 1 teaspoon ground cinnamon reserve for topping

Caramel Sauce

  • ½ cup Real California Heavy Cream
  • 1 cup granulated sugar
  • 1 tbsp corn syrup
  • ¼ cup water
  • 3 tablespoons unsalted Real California Butter
  • ¾ teaspoon sea salt
  • 1 teaspoon vanilla extract

To Serve

  • Real California Vanilla Ice Cream


Apple Filling

  • Prepare a 9x13 inch baking dish by greasing generously using 1 tablespoon of butter, then set dish aside.
  • Peel, core and chop apples (into large chunks, about 1/2” in size). I like to fill a large bowl with water and the juice of half a lemon to add all the apple pieces to while I peel and chop (to prevent browning), but this is totally optional.
  • Add apples to a large bowl (just drain all the water from the bowl if using the method above) add fresh lemon juice and toss to coat.
  • Add remaining ingredients (both sugars, corn starch, & spices) and toss to fully coat. Pour apples into the prepared baking dish.

Cobbler Topping

  • Preheat oven to 375°F.
  • In a large bowl, add the flour, sugar, baking powder and salt. Whisk and set aside.
  • In another large bowl, add the butter and microwave to melt. Add the milk, egg and vanilla to the melted butter and whisk to fully combine.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients, whisking gently just until fully combined. Do not over-mix.
  • Scoop the batter onto the baking dish filled with apples, spreading as needed, but it does not need to be perfect.
  • Sprinkle the top of the batter with the cinnamon sugar mixture.
  • Bake in preheated oven for 35 to 45 minutes. The top should be golden brown and filling bubbling.
  • Remove from oven and allow to cool at least 15 minutes (or more) before serving. The cobbler may be made a day in advance as well.

Caramel Sauce

  • While the cobbler bakes, prepare the caramel sauce. Start by warming the heavy cream in the microwave (in a glass measuring cup or bowl) and then set aside.
  • In a large saucepan, add the sugar, corn syrup and water. Stir gently to incorporate the ingredients
  • Cook over medium to medium-high heat, stirring gently, until the sugar dissolves and the mixture is bubbling.
  • Stop stirring and allow the mixture to boil undisturbed until it begins to darken in color.  You want the mixture to reach a honey color, but no darker. The syrup will change from light in color to dark very quickly, so it’s important to watch closely and remove the pan from the heat as soon as it’s a light-medium honey color.
  • Once removed from heat, carefully and slowly pour in the warm heavy cream (the mixture will hiss and bubble). Sir to fully incorporate the cream.
  • Add butter and salt and stir to combine. Add vanilla extract, stirring to combine.
  • Allow sauce to cool a bit and then pour into a jar.
  • Serve the apple cobbler with a generous drizzle of caramel sauce, along with vanilla ice cream.


Left over caramel sauce can be stored in a jar in the refrigerator for up to a month.  Warm the sauce in the microwave before use.


Calories: 425kcal | Carbohydrates: 66g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 429mg | Potassium: 162mg | Fiber: 3g | Sugar: 49g | Vitamin A: 641IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 1mg