Cooking with Paula Deen Special Issues – September 2019

Caramel Apple Cobbler

Makes 6 to 8 servings

6 tablespoons unsalted butter

4 cups sliced peeled Granny Smith

apples (about 4 large apples)

1⁄3 cup fi rmly packed light brown

sugar

1 teaspoon ground cinnamon

1 teaspoon fresh lemon juice

½ teaspoon ground nutmeg

½ cup all-purpose fl our

½ cup granulated sugar

1½ teaspoons baking powder

¼ teaspoon kosher salt

1 cup whole buttermilk

¼ cup chopped pecans

Caramel topping, to serve

1. Preheat oven to 350°. Place butter in a
   2-quart baking dish. Place dish in oven
   until butter is melted.


2. In a large bowl, stir together apples,
   brown sugar, cinnamon, lemon juice,
   and nutmeg. In a medium bowl,
   whisk together fl our, granulated sugar,
   baking powder, and salt. Gradually add
   buttermilk , whisking until smooth. Pour
   batter onto melted butter. (Do not stir.)
   Sprinkle apple mixture onto batter. (Do
   not stir.) Top with pecans.


3. Bake until a wooden pick inserted in
   center comes out clean, 40 to 45 minutes.
   Let cool for 30 minutes; serve with
   caramel.

19 PAULA DEEN’S FALL BAKING