So there I stood. Apples in one hand, looking slightly worse for wear, and a jar of rum-spiked salted caramel, previously used for candy apples, in the other. I knew the two would go together, having just used them in combination, but I wanted to do something a bit different. Something special and unexpected.
Before I knew it, my knife was steadily gliding through the apples as I watched them mound in a heap beside me. I glanced over periodically at a recipe from Dara at Cookin’ Canuck as reference and tossed the apples into a sizzling, buttery pan with warm spices until golden and fragrant. The caramel glazed the bottom of a pie dish waiting to bubble up and snuggle sweetly into the buttery apples. This was going to be something. Hopefully something delicious, but one never can tell when the words baking and experiment meet.
If you can imagine an apple cobbler, sweet and gooey and mounded with buttery biscuits then you’re almost touching on what we have here. But this, this was something else. The boozy caramel hugged tight to the apples and caramelized around the edges of the biscuits making this some sort of cobbler meets caramel apple hybrid dessert. And really, what could be better than that? Very few things, my friends. Very few things.
As we inch closer to the Christmas holidays, I’m making notes of the sweets and savories that worked in my favor so I might share them with friends and family. This one is at the top of my list to make again and again. I hope you might invite it to your table, as well.
Rum-Spiked Caramel Apple Cobbler
adapted from Cookin’ Canuck
If there is a premade caramel you really like, you could use that in place of the homemade stuff but make sure it’s of good quality as it will make a big difference in the overall flavour of the cobbler.
2 tbsp butter
4-5 large gala apples, enough to fill your pie plate 3/4 full.
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ground cloves
1/2 cup rum-spiked caramel, recipe to follow
buttery biscuit dough, recipe to follow
Preheat oven to 450.
Melt the butter in a large skillet over medium-high heat and toss in the apples, nutmeg, cinnamon and clove. Cook until apples are soft and starting to brown.
Pour the caramel into a pie plate and arrange the apples evenly over the caramel.
Flour your fingers and pinch off even pieces of the biscuit dough that are about 2 1/2” around. There should be about 6-7 biscuits. Place the biscuits over the apples. Pop in the oven (on a lined cookie sheet in case the caramel bubbles over) for 30 minutes or until biscuits are golden brown.
Scoop into bowls and top with ice cream or whipped cream!
adapted from A Cozy Kitchen
makes 1 large jar
*special equipment: a good kitchen or candy thermometer.
Feel free to halve the recipe if you don’t want leftovers.
1 cup heavy cream
1 1/2 cups white granulated sugar
1/2 cup light or dark corn syrup
5 tablespoons dark rum
2 tablespoons unsalted butter
2 pinches sea salt
Place all ingredients in a very tall pot (this caramel bubbles up a lot) over medium-high heat with the candy thermometer clipped to the pot. Don’t stray far, you should be mixing fairly frequently. Cook until caramel reaches 250, about 15-20 minutes. Let cool slightly.
Buttery Biscuit Dough
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tbsp sugar
1/4 tsp salt
6 tbsp very cold unsalted butter, cut into small cubes
1 cup cold buttermilk
Whisk together the flour, baking powder + soda, sugar and salt. Use your fingers to mush the butter into the flour mixture until it has a coarse, mealy texture. Pour in the buttermilk and use a fork to pul together until a wet dough forms. Place in the fridge for 20-30 minutes while you prepare the apples.