Upside Down Apple Caramel Cobblers
5-6 medium late season baking apples
3 T butter
¼ C brown sugar
Pinch of kosher salt
1/2 t cinnamon
1/2 c Alstede Fresh Pressed Apple Cider
1/2 T cornstarch
5 T Fresh Pressed Apple Cider
1/4 -1/3 c Salted Caramel Ice Cream Topping
5 Pack of refrigerator flaky biscuits
Peel, quarter, core, and thinly slice apples.
Melt butter in a large skillet and add the brown sugar.
Add the apples and mix to coat with sugar. Sprinkle with salt.
Sauté, stirring occasionally while apples begin to soften about 15 minutes.
Mix the cornstarch and the apple cider. Pour over the apples and stir.
Allow to simmer on low heat for another 15 minutes, stirring occasionally. Apples should be tender. If apples become too dry before becoming tender add a couple of tablespoons of cider as needed.
Preheat the oven to 375. Butter 5 custard cups or 6 oz. ramekins. Fill cup about half full with hot filling.
Top with 1/2 – 1 T of salted caramel topping. Spoon on 1-2 T more of apple filling.
Add 1/2 T of cider to each ramekin. Place a biscuit on top of the apples in each cup.
Biscuits may be cut into 4 pieces (optional). Bake for 12 minutes. Reduce the heat and bake for additional 10-12 minutes. Biscuit should be deep golden brown and apple filling should be
Allow dessert to sit 5-10 minutes before serving. Drizzle salted caramel onto a large dessert plate. Turn the cup upside down and allow all the caramel and apple to fall onto the biscuit.
Dollop plate with whipped cream or vanilla ice cream. Sprinkle dessert with powdered sugar.
Farm Kitchen Tip: We used a mixture of varieties of late season apples including Winesap, Granny Smith, and Pink Ladies. It is best to remove the apples from the custard cups/ramekins when warm for best results. Yield 5 servings.
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational SpecialistShare to Print