Caramel Apple Skillet Cobbler


My friend Butch’s apple and pear trees are loaded.  He loaded me up with two big bags.

So we’re making caramel apple cobblers to serve in the store, topped with caramel whipped cream and a caramelly syrup.

We’ll use our skillet cobbler mixes so they’re quick and easy.  We’ll try some pear ones too; they’re as good as the apples.

The original recipe calls for caramel ice cream topping in the filling and drizzled over the whipped cream topping.  But we’re going to serve hundreds and we don’t have that much ice cream topping on hand so we’re using our buttermilk syrup which is a very yummy caramel flavor.

Besides, we’re giving it away free this weekend both in the store and online.

While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake.  Any oven-proof, 10-inch pan will work.   You can also use a two quart baking dish and melt the butter in the oven.

For the cake

Use The Prepared Pantry Skillet Cobbler Base Mix.

For the filling

2 tablespoons butter (to put in the pan and melt)
2 cups fresh apples, peeled and sliced
1/2 cup walnut pieces
1/2 cup Buttermilk Syrup or equal

Preheat the oven to 350 degrees.

  1. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched.  Turn the heat off.
  2. Immediately scrape the batter into the hot pan.  Place the apple slices on top of the batter.  Sprinkle nuts evenly over the apples. Warm the caramel sauce and drizzle it over the nuts and apples.
  3. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a golden brown and the center spongy-firm to the touch.

Note: Different pans may require different baking times. 

For the Caramel Whipped Cream

1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon caramel flavor

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.  Continue beating until stiff peaks form.

Notes:  Whipped cream will melt as it sits, especially if not refrigerated.  A tablespoon of meringue powder per cup of whipping cream will help it hold up.  Whipped cream can be whipped again to revive it

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