Caramel Apple Raisin Cobbler Recipes

Steps:

• Preheat the oven to 375°.
• 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.
• 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.
• Scatter the topping over the apples and bake until golden, 1 hour.
• Let cool for 10 minutes.
• Serve with the whipped cream.

Steps:

• Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top., Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.

Steps:

• Mix apples, 2/3 cup sugar, tapioca, cinnamon, nutmeg and water in large saucepan. Cook on medium heat, stirring constantly, until mixture comes to full boil. Pour into 2-quart baking dish. Sprinkle with raisins. Dot with 2 Tbsp. of the butter.
• Cut remaining butter into flour, 2 Tbsp. sugar, baking powder and salt until mixture resembles coarse crumbs. Stir in milk until soft dough forms. Drop by tablespoonfuls onto hot apple mixture.
• Bake at 375°F for 30 minutes or until topping is golden. Serve warm.

Steps:

• Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 4 minutes. Remove from heat and let macerate, covered, 30 minutes.
• Meanwhile, preheat oven to 425°F with rack in middle.
• While raisins macerate, peel and core apples, then cut into 1-inch pieces. Toss with lemon juice.
• Melt butter in skillet and sprinkle granulated sugar evenly over it. Add apples along with raisins and Calvados (skillet will be full). Cook apples over medium-high heat, without stirring, until juices are deep golden and bubbling, 18 to 23 minutes (don't worry if juices color unevenly). Transfer skillet to oven and bake, uncovered, 20 minutes.
• Stir together flour, baking powder, and salt, then add 3/4 cup cream and stir just until a dough forms. Gather dough into a ball and transfer to a lightly floured surface. Gently knead 6 times, then pat dough into an 8-inch round. Cut out as many rounds as possible with lightly floured cutter. Gather scraps and pat out, then cut out more rounds. (You will have about 12.)
• Arrange biscuits on apples about 1/2 inch apart and brush tops with remaining tablespoon cream. Sprinkle with turbinado sugar and bake until biscuits are puffed and golden, about 15 minutes. Cool in skillet 20 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, cream butter, shortening and brown sugar until fluffy.
• Add flour, oats, salt and baking soda; mix well. Stir in nuts, if desired. Set aside 1 ½ cups of the mixture.
• Press the remaining mixture into an ungreased 11-in. x 8-in. baking pan.
• Sprinkle the dried fruit over the oatmeal mixture, and place the apples on top.
• In a saucepan, melt the caramels and butter over medium low heat; drizzle over the apples.
• Top with the reserved oatmeal mixture.
• Bake at 400° F (375° F convection) for 20-25 minutes or until lightly browned. Best served warm.

Steps:

• FILLING.
• Whisk together dry ingredients of filling in a medium bowl.
• Melt butter in microwave.
• Place apple juice and lemon juice in dutch oven.
• Peel, core and slice apples and place in the pot with the juices, tossing as you go.
• Add melted butter, cream and dry ingredients, stir.
• Bring to a boil over med-hi heat, stir and bring to a boil once more.
• Remove from heat.
• CRUST.
• Preheat oven to 350F and spray 8 x 11 Pyrex baking dish with Pam.
• While apples are cooking, make crust using your favorite 2 crust recipe or my ingredients above.
• Whisk dry ingredients, cut in shortening with a pastry blender or fork.
• When it reaches the consistency of peas, add ice water.
• Gently stir with a fork until all of the flour has been absorbed.
• With your hands, form the dough into a clump, then separate into two disks.
• Be careful not to overwork the dough once water has been added.
• Wrap each disk in plastic wrap and refrigerate for 5 - 10 minutes.
• Sprinkle flour on dough board and roll dough out into a rectangle about 8 x 11.
• Using a pastry cutter or knife, cut dough into strips.
• Repeat with second disk.
• COBBLER.
• Put strips of dough around the Pyrex sides and bottom.
• Pour apples into cobbler.
• Stir together pecans, sugar and brown sugar to sprinkle on the filling.
• Place strips of dough on top of the cobbler, picking up strips to layer them in a lattice manner.
• Brush strips on top of cobbler with egg white, then sprinkle with sugar crystals and a dash of cinnamon.
• Bake for one hour.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir cookie mix and melted butter until crumbly; set aside.
• In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
• Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
• Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

Steps:

• Line the bottom of a 12-inch Dutch oven with aluminum foil.
• Pour in the cans of apple pie filling and cover with the dry cake mix.
• Pour 3/4 can of lemon-lime soda over the cake mix and put the lid on.
• Place 8 briquettes of charcoal (in the coal stage) under the Dutch oven and 15 briquettes on the top.
• Cook 35-40 minutes.
• Check at 30 minutes to see if you need to take off the bottom coals and put fresh ones on top.
• Cake should be browned.
• Can be served with ice cream or whipped cream.

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Add apple and 1/4 cup brown sugar; cook and stir until browned, about 2 minutes. Transfer to a small serving bowl.
• Melt remaining butter in a small pot over medium heat. Add remaining brown sugar and stir until dissolved. Add 2 cups heavy cream; bring to a simmer. Add oats, flax seeds, and cinnamon; mix and stir until oats are full cooked and creamy, about 2 minutes, adding a touch more heavy cream if needed.
• Serve in a bowl topped with caramel apple, raisins, and almonds. Add a spoonful of whipped topping to add additional creaminess.