INGREDIENTS
1x
2x
3x
For the Apple Filling
9 apples, peel, core and slice (I used Granny Smith)
⅓ cup brown sugar
⅓ cup sugar
2 teaspoon lemon juice
2 teaspoon cornstarch
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup pecans, chopped
For the Caramel Sauce
¾ cups butter, (1½ sticks)
1 cup light brown sugar
¼ cup milk
1 teaspoon vanilla extract
For the topping
3 cups all purpose flour
⅔ cup brown sugar
⅔ cup sugar
3 teaspoon baking powder
1 teaspoon salt
1 cup butter, cut into small pieces
⅔ cup boiling water
Additional topping
3 tablespoon sugar
1 teaspoon cinnamon
INSTRUCTIONS
Preheat oven to 375°
Apple Filling
Add sliced apples to large mixing bowl.
Sprinkle brown sugar, sugar, cinnamon, cornstarch, lemon juice and nutmeg over apples.
Stir until apples are coated then add pecans. Stir.
Caramel Sauce
In a small heavy bottom pan, melt butter over low heat.
Stir in brown sugar and milk.
Bring to a boil over low heat and continue stirring constantly for 12 minutes.
Remove from heat and add vanilla. Stir.
Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to drizzle).
Pour into an ungreased 13 x 9 baking dish.
Cobbler Topping
In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
Using a pastry blender, mix butter into flour mixture until crumbly.
Pour in boiling water and stir until combined.
Spoon mixture over apples and spread making sure to cover all the apples.
In a small bowl, mix sugar and cinnamon together and sprinkle on top.
Bake for approximately 45 minutes, or until topping is golden brown.
