Description
A delightful Gingerbread Caramel Apple Cobbler that combines the warmth of gingerbread with the sweetness of caramelized apples, perfect for the holiday season.
Ingredients
Scale
- Apple Filling:
- 6 large apples, preferably Granny Smith or Honeycrisp, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup jarred or homemade caramel sauce
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, diced
- Gingerbread Topping:
- 1 1/4 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/3 cup molasses
- 1/2 cup whole milk
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss to coat evenly. Add caramel sauce and lemon juice, mix thoroughly, and transfer to prepared baking dish. Scatter diced butter across the top.
- In a separate medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well blended.
- In another bowl, stir together melted butter, molasses, milk, and egg until smooth. Incorporate wet mixture into dry ingredients, folding gently until just combined.
- Drop spoonfuls of gingerbread batter across the apple mixture, spreading gently to cover as much surface as possible.
- Bake in the center of the oven for 35 to 40 minutes, or until the gingerbread topping is set and a skewer inserted into it comes out clean.
- Allow cobbler to cool for a minimum of 15 minutes before serving warm, optionally with vanilla ice cream or whipped cream.
Notes
- For extra richness, serve with vanilla ice cream or whipped cream.
- Can be made with any type of apple, but tart varieties work best.
- Leftovers can be stored in the refrigerator for a few days and reheated.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 300
- Sugar: 25g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg