Best Caramel Cobbler Recipes

CARAMEL APPLE COBBLER DUMP CAKE

Steps:

• 1. Heat oven to 375 degrees. Spray a 9"x13" baking pan with non stick spray. Add all ingredients to pan and mix thoroughly to combine. If using canned pie filling, I chop the apples in the can with a thin sharp knife.
• 2. Sprinkle dry cake mix evenly over apple filling. Combine all the rest, butter, apple jce, brn sugar, & spice in microwave proof measuring cup and heat for 45 seconds or till butter is melted. Stir vigorously to combine and pour evenly over cake mix. Some dry areas will still show.
• 3. Cover with foil and bake for 30 minutes. Remove foil and bake another 20 minutes. Sprinkle with chopped pecans and drizzle with caramel sauce. Bake another 10-15 minutes until pecans are toasted. Let cool for 10 minutes and serve with vanilla ice cream or whipped cream. We like to drizzle more caramel sce over the ice cream. Enjoy!

THE BEST CARAMEL APPLE COBBLER DUMP CAKE (JUST 4 INGREDIENTS!)

Steps:

• Preheat your oven to 350 degrees and grease a 9x13 baking dish with non-stick spray.
• Spread both cans of apple pie filling onto the bottom of your prepared dish.
• Sprinkle about half of the bag of caramel bits evenly over the top of the pie filling.
• Evenly distribute the dry cake mix over top.
• Pour the melted butter evenly over the cake mix covering as much of it as you can.
• Bake uncovered in the center rack for 30-40 minutes or until the buttery cake mix turns a deep golden brown.
• Allow it to cool for about 5 minutes and then serve warm with vanilla ice cream.

CARAMEL APPLE COBBLER

Steps:

• 1. preheat oven to 350, butter a 13x9 cake pan, set aside.
• 2. pour apple pie filling into pan, if your not making your own filling, use 2 16oz cans from store.
• 3. pour the DRY cake mix over the pie filling.
• 4. Drizzle desired amount of caramel over the cake mix.
• 5. pour melted butter throughout. Bake 45 mins. @ 350, let cool and enjoy.

APPLE CARAMEL COBBLER CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch pie pan with nonstick cooking spray. Combine the apples and caramel in a medium bowl and toss to coat.
• For the batter, sift the flour, baking powder and salt into another medium bowl; whisk together and set aside.
• Beat the eggs in a large bowl with an electric mixer for 1 minute on high speed, until light and frothy. Add the sugar slowly, mixing on high speed, until the eggs are very pale and light, about 4 minutes. Mix in the vanilla on low speed. Add a third of the dry ingredients at a time then mix on low speed after each addition just until smooth. Pour the batter evenly into the prepared pie pan, top with the apple-caramel mixture, and bake until golden brown and pulling away from the edges, 30 to 35 minutes.
• Remove from the oven and let cool slightly on a wire rack before serving.

RECIPE: CARAMEL APPLE COBBLER USING A CAKE MIX

Steps:

• Pour filling into bottom of a 8Ã-11 casserole pan. Spray the pan with nonstick spray first. Pour dry cake mix over filling. If using the butter, melt butter first and pour on top of cake mix. If using sprite, pour sprite over cake mix until covered well. Bake at 350′ for 45-60 minutes. My oven is horrible and cooking times are so odd which is why I gave such a big time gap there. Bake until golden brown!

CARAMEL RHUBARB COBBLER

Steps:

• In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.

CARAMEL COBBLER

Steps:

• 1. Preheat oven to 350 degrees. Place butter in 13 x 9 baking dish and melt in oven. Mix flour, sugar, milk, and vanilla in bowl and pour over melted butter. Sprinkle brown sugar evenly over mixture. Pour boiling water over all. Bake for 30 minutes or until golden and bubbly. Serve while hot. You can also top with whipped cream or vanilla ice cream.

CARAMEL APPLE COBBLER

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.

CARAMEL APPLE COBBLER

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.

CARAMEL APPLE RAISIN COBBLER

Steps:

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

CARAMEL-PECAN COBBLER

Steps:

• 1. For pastry, in a medium bowl stir together both flours and salt. Using pastry blender cut in the 1/4 cup butter until pieces are pea-size. Sprinkle 1 Tbsp. of the cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of water at a time, until all of the flour mixture is moistened. Form dough into a ball.
• 2. On a lightly floured surface use your hands to slightly flatten pastry into a square. Roll pastry from center to edges into a 9x9-inch square, lightly dusting with flour as needed. Set aside.
• 3. For filling, in a large bowl combine eggs, sugar, corn syrup, the 3 Tbsp. melted butter, and vanilla. Pour one-third of egg mixture into a sprayed 9x9-inch baking pan. Stir pecans into remaining egg mixture.
• 4. Wrap pastry around the rolling pin. Unroll on top of egg mixture in baking dish. Slowly pour nut mixture over pastry.
• 5. Bake in a preheated 350-degree oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool 45 minutes before serving. Serve with vanilla ice cream.

CARAMEL APPLE COBBLER

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.

CARAMEL-PEAR COBBLER

Steps:

• Heat oven to 375°F.
• Cut 2 Tbsp. butter into small pieces; toss with pears, sugar, spices and 2 Tbsp. flour. Spoon into 9-inch square baking dish sprayed with cooking spray.
• Combine baking powder and remaining flour in medium bowl. Cut in remaining butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add sour cream and 1/2 cup milk; stir until blended. Drop in large spoonfuls over pear mixture.
• Bake 40 to 50 min. or until pears are tender and topping is golden brown; cool slightly.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Serve over the warm cobbler.

CARAMEL & COBBLER ICE CREAM CAKE

Steps:

• Equipment:.
• 2 9-inch round cake pans.
• 9-inch springform pan.
• stand mixer and paddle attachment.
• Directions:.
• Preheat oven to 350 degrees F. Grease 2 9-inch round cake pans with nonstick spray, line the bottom with parchment rounds and spray the rounds. Spray the bottom and sides of a 9-inch springform pan with baking spray, line the bottom with a parchment round.
• In a large bowl, whisk to combine flour, baking soda and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add eggs, once at a time, until completely combined. Reduce speed to low and stir in the flour mixture. Stir in the sour cream, vanilla extract and peaches until just combined.
• Pour the cake batter into the two prepared pans and smooth to make even. Bake for 25-28 minutes until cakes are cooked through, then transfer to a wire rack to cool. Invert to remove cakes and peel off the parchment rounds.
• Place biscuit dough on a parchment lined baking sheet and sprinkle 1 tablespoon sugar over the tops. Bake according to package directions until golden, about 13-16 minutes. Transfer to a wire rack and let cool.
• Place the vanilla ice cream in a large mixing bowl and fold in 6 ounces Peach Preserves until well combined. Return to freezer until ready to use. Alternatively, use store bought peach ice cream.
• To assemble the cake, place a layer of cake in the bottom of the prepared springform pan. Top with 10 ounces Peach Preserves and crumble over 3 biscuits. Spread ice cream over and smooth into an even layer. Top with another layer of 10 ounces peach preserves, then 3 crumbled biscuits, then another 10 ounces Peach Preserves. Cover with the second cake layer and freeze for at least 3 hours.
• To make the buttercream icing, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Reduce speed to low and slowly add the sugar. Beat until smooth then beat in the milk. Remove from mixer and fold in the orange food coloring to make the icing peach colored.
• Working quickly so that the buttercream does not harden, frost the cake completely with the icing. Crumble over the remaining 2 biscuits, drizzle caramel sauce all over the cake and slice to serve.

BLUEBERRY-CARAMEL SKILLET COBBLER

Steps:

• Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside.
• Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered.
• Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving.

CARAMEL APPLE COBBLER

Steps:

• 1. Preheat oven to 350 Pour pie filling into 8x11 greased casserole dish
• 2. Top with caramel ice cream topping Pour cake mix over filling
• 3. Pour melted butter on top of cake mix
• 4. Bake at 350 for 45-60 minutes Enjoy with a scoop of vanilla ice cream

CARAMEL PECAN COBBLER RECIPE - (4.8/5)

Steps:

• Preheat oven to 350°F. Add butter to a 9x13-inch cake pan or casserole dish and melt in oven. Once butter is melted, sprinkle the pecans over butter. In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don't over-mix. Pour batter over butter and pecans, do not mix. Sprinkle brown sugar evenly over batter, do not stir. Carefully pour the hot water over the mixture; do not stir. Bake 30 to 35 minutes or until golden brown.

CARAMEL RHUBARB COBBLER

Steps:

• In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired.