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Sweet caramel apple and apricot cobbler
Sweet caramel apple and apricot cobbler
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Indulgent apple and apricot cobbler coated in decadent caramel sauce - a winter dessert masterpiece.
Ingredients:
  • 6 red apples, peeled, cored, cut into 2-3cm pieces
  • 16.00 gm brown sugar, plus 100g (1/2 cup, firmly packed), extra
  • 80ml (1/3 cup) Grand Marnier
  • 700g can apricot halves in juice, drained, juice reserved
  • 125ml (1/2 cup) pouring cream
  • 45g (1/3 cup) pecans, coarsely chopped
  • Dollop cream, to serve
  • 300g (2 cups) self-raising flour
  • 85g butter, chilled, chopped
  • 1 egg, lightly whisked
  • 250ml (1 cup) milk
Instructions:
  • Preheat the oven to 180C/160C fan forced, then arrange six 250ml (1 cup) ramekins on a baking tray.
  • In a saucepan, mix the apple, sugar, and 2 tablespoons of Grand Marnier. Cook covered over medium-low heat for 10-15 minutes until the apple softens while maintaining its shape. Let it cool for 20 minutes until the liquid is absorbed, then gently fold in the apricot halves. Distribute the mixture evenly among the ramekins. Enjoy!
  • In a saucepan over medium-low heat, mix together the 310ml (1 1/4 cups) reserved apricot juice and extra sugar. Stir and cook for 2-3 minutes until the sugar dissolves. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes until the liquid reduces by half. Add pouring cream and the remaining 2 tablespoons of Grand Marnier. Stir well and simmer for an additional 5-10 minutes until the mixture thickens. Finally, mix in the pecans and cover to keep warm.
  • For the topping, mix the flour and sugar in a large bowl. Use your fingertips to blend in the butter until the mixture looks like coarse breadcrumbs. Create a well in the middle, add the egg and milk, and gently stir until just combined.
  • Spread the topping over the apple mixture and bake for 30-35 minutes until the topping is puffed and golden. Serve the cobblers with cream and drizzle warm caramel sauce over the top.

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