rachel ray Rachel and I were hanging out the other day while I was cooking dinner (or supper – whatever!).  I was doing one of my “thirty minute meals” while she was doing the same.  Only thing was, she was getting paid a gazillion bucks.  Me?  I got a humongous hug and kiss from Hubby for making Rachel’s caramel apple cobbler.  I think I got the better deal:)
I think Rachel and Paula pretty much have the same philosophy regarding full-flavored ingredients.  This certainly isn’t dietetic, but it has such incredibly yummy flavors that you won’t care one calorie!  
Makes 6 servings
Ingredients:
  • 8 apples—peeled, cored and cut into 1/2-inch-thick wedges   (I used Granny Smiths.)
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/4 cup brandy
  • 1-1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1-1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans, toasted
  • 2 cups whipped cream, for serving
Directions:
  1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.

  2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.

  3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.  (Vanilla ice cream would be great as well.)

caramel apple cobbler

(Photos and recipe courtesy of Rachelraymag.com.)

Linked to:
Foodie Friday
Friday Feasts