Ingredients
4 cups peeled and thinly sliced apples
1 teaspoon ground cinnamon
¼ cup brown sugar, firmly packed
¼ teaspoon salt
¼ cup water
1 jar (12 ounces) caramel sauce, divided
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
¾ cup milk
½ cup salted butter, melted
Instructions
Preheat the Oven and Prepare the Apples: Preheat your oven to 350 degrees Fahrenheit. In a medium saucepan, combine the peeled and thinly sliced apples, ground cinnamon, brown sugar, salt, and water. Place the saucepan over medium heat and cook the apple mixture for about 10 minutes, stirring occasionally, until the apples have softened slightly and become tender. They should still hold their shape but be easily pierced with a fork.
Add the Caramel to the Apples: Remove the saucepan from the heat. Stir in ¾ cup of the caramel sauce from the jar, reserving the remaining caramel for serving later. Mix well until the apples are evenly coated in the caramel mixture. Set this apple-caramel mixture aside.
Make the Batter: In a separate medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and milk. Stir until a smooth, thin batter forms. It will be pourable, similar to pancake batter.
Assemble the Cobbler: Pour the melted salted butter into the bottom of a 9×13-inch baking dish, tilting the dish to ensure the butter coats the entire bottom evenly. Pour the prepared batter directly over the melted butter. Do not stir or mix the butter and batter together. Gently spoon the apple-caramel mixture over the top of the batter, distributing it as evenly as possible. Again, do not stir. The layers will combine during baking.
Bake the Cobbler: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. The cobbler is ready when the top is golden brown and a toothpick inserted into the topping comes out mostly clean. The batter will have risen to the top, creating a soft, cakey layer, while the apples and caramel sauce will have settled to the bottom.
Serve: Remove the cobbler from the oven and allow it to cool for about 5 to 10 minutes. Serve warm, spooning portions into bowls. Top each serving with a scoop of vanilla ice cream and a generous drizzle of the reserved caramel sauce.