Ingredients:

  • 6 cups Granny Smith apples, peeled and sliced
  • 1/2 cup unsalted butter, melted
  • 3/4 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 2 tbsp butter

Instructions:

  1. In a large bowl, combine sliced apples, melted butter, brown sugar, cinnamon, cornstarch, and salt. Stir until every apple slice is glossy and mahogany-colored.
  2. Spread the apple mixture evenly into a buttered 9x13 inch baking dish, pressing down slightly to eliminate air gaps.
  3. Whisk together flour, granulated sugar, baking powder, and salt in a bowl.
  4. Using a pastry cutter or fork, work the cold cubed butter into the flour mixture until it resembles coarse crumbs.
  5. Stir in the milk and vanilla extract just until combined; do not overmix.
  6. Spoon the batter over the apples in rustic mounds, leaving small gaps for the caramel to bubble through.
  7. Bake at 350°F (175°C) for 35–40 minutes until the top is golden-brown and the sauce is bubbling at the edges.
  8. Allow the cobbler to cool for 15 minutes to let the sauce set.
  9. In a saucepan, melt butter and brown sugar, then stir in heavy cream. Simmer for 3–5 minutes until thickened.
  10. Pour the warm caramel over the rested cobbler immediately before serving.