easy fall dessert

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

Pecan Pie Cobbler

unsalted butter

brown sugar

baking powder

salt

cinnamon

2% milk

dark rum

vanilla extract

brown sugar (light

pecans

water

Vanilla ice cream whipped cream

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.

In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.

With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).

Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.

Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

https://content.jwplatform.com/videos/SXVGzhJj.mp4

Upside Down Caramelized Apple Bread

lemon

(100 g) granulated sugar

apples

eggs, room temperature

+ 1 tbsp (100 ml) buttermilk, room temperature

(60 g) sour cream, room temperature

tsp (6 ml) vanilla extract

(220 g) all-purpose flour,

tsp baking soda

tsp baking powder

tsp salt

nutmeg

(60 g) pecans, chopped

tbsp (99 g) unsalted butter

(100 g) packed dark brown sugar

tbsp (45 mL) heavy whipping cream, room temperature

maple syrup

flaky salt

vanilla bean paste

To begin, we first want to press our lemon zest into our sugars. In a small bowl, simply add both sugars and zest- press the zest into the sugars. This releases all of the oils from the zest into the sugars- this step will ultimately improve and maximize our apple flavor.

Preheat oven to 325°F (163°C). Grease and line the bottom of a 9 x 5 loaf pan with parchment paper. Set to the side.

To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Using a wooden spoon, stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter while the butter is still warm- stir and let it cool completely.

In a separate medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg if using. Mix well and then set to the side.

Add the lemon zest sugars and avocado oil to the bowl with the cooled brown butter. Whisk everything well. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.

Alternate adding the buttermilk and the dry ingredients to the wet mixture, starting and ending with the dry ingredients. Using a rubber spatula gently fold until everything is just combined (there should be no dry ingredient streaks). Gently fold in the apples and pecans. Try not to overmix! Set the bowl to the side while we work on our sliced apples and maple caramel sauce.

In the prepared 9x5-inch pan, arrange the sliced apples evenly until the bottom is completely covered.. Set the pan to the side

For the maple caramel sauce, add the butter, brown sugar, heavy cream, maple syrup, and salt to a small saucepan (wait to add the vanilla later). Place over medium-low heat. Stir continuously until the butter melts and the brown sugar dissolves.

Once the mixture is smooth, bring it just to a gentle simmer (small bubbles around the edges and just a few in the center). Let it simmer for 30–60 seconds- please do not boil vigorously as that will thicken the caramel too much.

Remove the saucepan from the heat. Stir in the vanilla bean paste or vanilla extract. Then, while the mixture is still hot, pour about three quarters of the mixture over the apples (we will reserve the last quarter of the sauce for after the bake). Add the apple bread mixture immediately and smooth out the top of the loaf. Place the loaf pan onto a large baking/cookie sheet (**Note: the maple caramel sauce may ooze over during the bake- thats okay! This large baking sheet will catch all the drippings so they don&#39;t spill into your oven.)

Bake for 55 - 65 minutes. Note: As the loaf bakes, you will likely see the caramel sauce bubble and overflow onto the baking sheet- this. is completely normal and okay. Please also note, ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you find that your loaf is browning at about the 40 - 45 min mark, loosely cover the loaf with foil for the remainder of the bake.Its also helpful to check the temperature in the middle of the loaf- it should register 205–208°F (96–98°C) - then you know its done!

Place the loaf pan on a cooling rack and let it rest for about 10-15 minutes. Then run a sharp knife along the edge of the pan to help loosen the bread (this will help the bread slip right out once inverted).  Place a large sheet of parchment paper over the top of the loaf, followed by a cutting board or serving platter. Carefully but swiftly invert the pan in one smooth motion. Let it rest upside down for about 1 minute to allow the maple caramel to settle over the apples, then gently lift the pan away. If any apple slices stick to the pan, simply use a spatula to transfer them back onto the loaf—they&#39;ll attach easily thanks to the warm caramel. Top with more caramel sauce if desired. Slice and enjoy with butter (optional) and flaky sea salt!

A nostalgic county fair treat and an iconic BBQ side had a baby, and it's epic. Classic cornbread mix gets a serious upgrade when tender apples, cooked in a buttery homemade caramel sauce, are folded into the batter and baked right in. It comes together in under an hour with pantry staples and a handful of apples — a perfect weeknight treat or easy dessert for a crowd. Serve warm with a scoop of vanilla ice cream and an extra drizzle of caramel sauce for an indulgent finish.

Caramel Apple Cornbread Recipe by Tasty

salted butter

honeycrisp apples,

granny smith apple, peeled and diced

⅓ cup packed light brown sugar

cinnamon, divided

(8.5-ounce) boxes corn muffin mixes

eggs

milk

cornstarch

vanilla ice cream,

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Preheat the oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet with nonstick cooking spray.

Make the caramel apples: Melt the butter in a large nonstick skillet over medium heat. Add the apples and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add the brown sugar, vanilla, and 1 tablespoon cinnamon, stirring to coat the apples evenly. Cook for another 3–4 minutes, until the apples are tender and the sugar has dissolved. Remove from the heat.

Make the cornbread batter: In a large bowl, whisk together the corn muffin mix, eggs, and milk until just combined.

Using a slotted spoon, transfer the cooked apples to the cornbread batter, leaving the sauce in the skillet. Gently fold the apples into the batter until evenly distributed.

Pour the batter into the prepared baking dish and spread into an even layer. Sprinkle the top with the remaining ½ teaspoon ground cinnamon. Bake for 20–25 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Meanwhile, make the caramel sauce: In a small bowl, whisk together the cornstarch and water until smooth to make a slurry.

Return the skillet with the reserved sauce to medium heat and bring to a boil. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce is bubbling and thickened, about 2 minutes. Remove from the heat and set aside.

Let the cornbread cool for 5 minutes, then slice and serve warm with a scoop of vanilla ice cream and a drizzle of the caramel sauce.

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Top 3 easy fall dessert recipes from across the web

The most viewed easy fall dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pecan Pie Cobbler

Upside Down Caramelized Apple Bread

Caramel Apple Cornbread Recipe by T...

Top 3 easy fall dessert recipes from across the web

The most viewed easy fall dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Pie Cobbler

Upside Down Caramelized Apple Bread

Caramel Apple Cornbread Recipe by T...

The most viewed easy fall dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine