Today’s caramel apple raisin cobbler recipe is one that you’ll want to have on hand during the Fall. It’s warm and comforting and comes together so quickly, you can even serve it up for unexpected guests!
Admittedly, I’m a bit of a “black or white” girl. When I get my mind set on something, I’m ALL IN for the long haul. Like my obsession with bacon. I just can’t get enough. Or this month’s pumpkin craze. Good grief, Charlie Brown… I have enough beta-carotene (the awesome and healthy component of pumpkin that gives it the orange color) coursing through my veins right now that I look like this:
Seriously. I may even have the voice to pull off this:
On the up side, I’m ready for Halloween and I don’t even need a costume.
Fortunately, October’s almost over, so it’s time to move on to another obsession. Hmm… decisions, decisions. I could easily become obsessed with Christmas music. Sweet Jessica says that she’s hooked on Michael Buble’s new Christmas CD. Mmhmm, I could EASILY become obsessed with him his music! However, I did spend the last 2 years learning how to cook, so I should probably utilize the skills I’ve learned.
I’ve been posting WAY too many sweet things lately, and if I don’t stop soon, Brian and I may find it impossible to fit through the door frames around here, so I think I’ll choose something on the healthier side. The temps are starting to drop around here, so I want something warm and comforting to obsess indulge in. I’ve got JUST the thing, too. OATMEAL! Because today is national oatmeal day, I must say that I certainly know how to pick ’em.
So let’s get this oatmeal party started, shall we? I created this
caramel apple raisin cobbler recipe
It was created on the fly yesterday. You know, a little of this, a little of that… rinse and repeat. About half way through the process, I realized that you would likely want to hear about (and hopefully share in the consumption of) this rich, indulgent, yet altogether somewhat healthy masterpiece. So I backed up my tracks and started writing down the ingredients that I was using. Here’s what I came up with. Wonderfully tart Granny Smith apples that were topped with some super sweet raisins and dried cherries, some warm and cozy fragrant fall spices, our wonderful grain of goodness, oatmeal, and all drizzled with some homemade caramel sauce. The result was a dessert fit for a king, queen, or Oompa Loompa. You could serve this cold, but my suggestion is to spoon it while it’s warm and top it off with a scoop of vanilla ice cream or a dollop of whipped cream. Either way, it’s pure goodness. ENJOY!
Tart apples, creamy, sweet caramel, and dried fruit are surrounded by a delicious oat crumble crust. This is a comfort food dessert that's perfect for unexpected company!
- 7.5 ounces (1 cup packed) brown sugar
- 7.4 ounces (1-3/4 cups) all-purpose flour
- 1 cup old-fashioned or quick-cooking oats
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins, Craisins, or dried cherries
- 3 cups peeled & chopped apples, dusted with 3 Tablespoons of flour OR 21oz of apple pie filling.
- 1 package (11 ounces) caramels
- 3 tablespoons butter
- In a bowl, cream butter, shortening and brown sugar until fluffy.
- Add flour, oats, salt and baking soda; mix well. Stir in nuts, if desired. Set aside 1 1/2 cups of the mixture.
- Press the remaining mixture into an ungreased 11-in. x 8-in. baking pan.
- Sprinkle the dried fruit over the oatmeal mixture, and place the apples on top.
- In a saucepan, melt the caramels and butter over medium low heat; drizzle over the apples.
- Top with the reserved oatmeal mixture.
- Bake at 400° F (375° F convection oven) for 20-25 minutes or until lightly browned. Best served warm.
|Amount Per Serving||As Served|
|Calories 299kcal Calories from fat 37|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!