Salted Caramel Apple Shiny Top Cobbler
Yes. Here we are again. Salted caramel. Are you completely sick on me yet? :) I really am almost done shoving my salted caramel obsession down your throats. Promise. I just couldn’t help myself! You see I make this cobbler called Shiny Top Cobbler. Normally I make it with blackberries and serve it with vanilla bean ice cream and it’s one of out most favorite Summer desserts in this house but it can be made with really any fruit. This time I made a Salted Caramel Apple Shiny Top Cobbler. If you don’t share my profound love of salted caramel or caramel in any form for that matter, this cobbler would be exceptional just using apples and omitting the decadent topping. I wouldn’t understand it a bit but that’s your decision I suppose.
I talk about why it’s called shiny top in my original post where I made it with blackberries. Basically, you rough chop your fruits if they’re large and sprinkle with sugar and then mix up a super easy batter that gets poured on top.
Normal cobbler stuff, right? Well then you cover that in a layer of sugar and pour boiling water on top of the batter and which when baked makes a shiny top!!!!! It has a little bit of resistance when you press on it only to yield to a soft/chewiness underneath. Cah-razee!!!
When I made this version I let it cool slightly and when I plated it, I poured salted caramel sauce over the top, added the ice cream (which in my opinion cannot be skipped) and then topped it with a salted caramel candy. It didn’t last in my house a whole 24 hours.
One thing I must warn. I have never made this cobbler and it not bubble over just a tiny bit. This time I used a new old Dansk Kobenstyle dish that I am in love with. The issue is that it’s shallow. You see technically, it’s a paella pan. I have used a 2 1/2 quart baking dish and it still peeps over the sides. I’ve contemplated using a larger dish but I don’t want the berry/fruit and the topping ratio to be off so as a work around I just make sure to put the dish on a baking sheet and problem solved!
- 5 cups Granny Smith apples roughly chopped (or fruit of choice)
- 1 tablespoon lemon or lime juice
- 2 cups all purpose flour
- 3 1/2 cups sugar divided plus 1 tablespoon
- 1 cup whole milk
- 6 tablespoons butter softened
- 2 teaspoons baking powder
- 1 teaspoon salt divided
- 2 tablespoons cornstarch
- 1 1/2 cups boiling water
- Preheat oven to 350.
- Grease 2 1/2 casserole dish and set aside.
- Sprinkle the cubed apples with 1 tablespoon sugar and lemon or lime juice and toss. Spread evenly in casserole dish and set aside.
- Put your water on to boil.
- In a medium mixing bowl stir together flour, 1 1/2 cups sugar, milk, butter, baking powder and 1/2 teaspoon salt. This mixture should be thick.
- Spoon over fruit and spread to the edges making a seal. Set aside.
- In a small mixing bowl, stir together remaining, sugar, salt and corn starch and sprinkle evenly over the batter.
- Gently pour the boiling water over the mixture, place casserole dish on baking sheet and bake uncovered for 1 hour until golden brown and bubbly at the edges.
- Cool slightly and serve with ice cream, Salted Caramel Sauce and Salted Caramel Candies if desired.
Do you have a favorite fruit cobbler? What is it?