Save A cozy dessert featuring spiced gingerbread topping, tender caramel-coated apples, and a hint of warmth that's perfect for fall or winter gatherings.
I first made this cobbler for a chilly autumn dinner with friends. The aroma of gingerbread mingling with caramel apples instantly filled our kitchen and set a festive, nostalgic mood.
Ingredients
- Apples: 6 large (preferably Granny Smith or Honeycrisp), peeled, cored, and sliced
- Granulated sugar: 1/2 cup
- Light brown sugar: 1/4 cup, packed
- All-purpose flour (filling): 1/4 cup
- Ground cinnamon (filling): 1 tsp
- Ground nutmeg (filling): 1/4 tsp
- Salt (filling): 1/4 tsp
- Caramel sauce: 3/4 cup, jarred or homemade
- Lemon juice: 2 tbsp
- Butter (filling): 2 tbsp unsalted, diced
- All-purpose flour (topping): 1 1/4 cups
- Light brown sugar (topping): 1/2 cup, packed
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt (topping): 1/2 tsp
- Ground ginger: 1 tsp
- Ground cinnamon (topping): 3/4 tsp
- Ground cloves: 1/4 tsp
- Ground nutmeg (topping): 1/4 tsp
- Butter (topping): 1/4 cup unsalted, melted and slightly cooled
- Molasses: 1/3 cup
- Whole milk: 1/2 cup
- Egg: 1 large
Instructions
- Prepare Baking Dish:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Make Apple Filling:
- In a large bowl, toss apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add caramel sauce and lemon juice, then mix well to coat. Transfer apple mixture to the prepared baking dish and dot with diced butter.
- Mix Gingerbread Topping Dry Ingredients:
- In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Mix Wet Ingredients:
- In a separate bowl, mix melted butter, molasses, milk, and egg until smooth.
- Combine and Top:
- Pour wet mixture into dry ingredients and stir until just combined (do not overmix). Drop spoonfuls of gingerbread batter evenly over the apples and gently spread to cover as much as possible. It's fine if a few gaps remain.
- Bake:
- Bake for 35–40 minutes, or until the topping is firm, a skewer inserted into the gingerbread comes out clean, and apples are bubbling.
- Rest and Serve:
- Cool for at least 15 minutes before serving. Serve warm, ideally with vanilla ice cream or whipped cream.
Save This cobbler has become a staple for family game nights in cooler months—especially when my kids get to help layer the apples and spread the gingerbread batter.
Required Tools
Essential tools include a 9x13-inch (23x33 cm) baking dish, mixing bowls, whisk, spatula or spoon, peeler, corer, and knife for prepping apples and blending batters.
Allergen Information
This dessert contains milk, eggs, wheat (gluten), and butter (dairy). If using store-bought caramel sauce, verify potential allergens such as dairy or nuts.
Nutritional Information
Each serving provides approximately 380 calories, 10 g total fat, 71 g carbohydrates, and 3 g protein.
Save Enjoy this gingerbread caramel apple cobbler warm for maximum comfort. Don't forget a scoop of ice cream or whipped cream as the perfect finishing touch.
Recipe Guide
- → Which apples work best for this cobbler?
Granny Smith or Honeycrisp apples are ideal for their tartness and firm texture, balancing the caramel's sweetness.
- → Can the gingerbread topping be made ahead?
You can prepare the dry mix in advance and combine with wet ingredients just before baking for freshest results.
- → Is it possible to use store-bought caramel sauce?
Yes, both jarred and homemade caramel sauce work, but check for allergens if using store-bought options.
- → How do you serve this dessert?
Served warm, it pairs beautifully with vanilla ice cream or lightly whipped cream for added richness.
- → What are optional add-ins for extra texture?
Stir chopped pecans or walnuts into the apple filling for crunch and deeper flavor notes.
- → How should leftovers be stored and reheated?
Cover tightly and refrigerate for up to three days. Reheat individual servings gently before eating.