Apple Cobbler w/ Maple Bourbon Pecan Salted Caramel Sauce
6 Honeycrisp or Gala Apples, Peeled, Cored, and Chopped
1 Lemon, Juiced
1/2 c Sugar
1 Tbs Cinnamon
1/2 Tbs Nutmeg
1/2 Tbs Vanilla
3 Tbs Bourbon
1/4 c Maple Syrup
1/2 tsp salt
1/2 c Butter
1 1/2 c Self-Rising Flour
1/2 c Sugar
1 1/2 c Whole Milk
Preheat Oven to 375 degrees.
Combine filling ingredients in a sauce pan and cook until boiling. Turn heat down and let simmer until thick.
Meanwhile, place 1/2 butter into a 9×13 baking dish and place in oven. Heat butter until melted, bubbly, and browned.
While butter is melting and apples are simmering, combine crust ingredients in a bowl and whisk until smooth. Mixture should resemble pancake batter. Pour batter into casserole dish with melted butter.
Ladle apple mixture over batter being sure to include syurp apple mixture created when simmering.
Place casserole dish in oven and bake for 20-25 minutes or until edges of crust are golden brown.
Spoon into a bowl. Top with vanilla ice cream and salted caramel sauce. (To make Maple Pecan Bourbon Salted Caramel Sauce, follow Salted Caramel Sauce Recipe and add 1/2 c toasted and chopped pecans, 1/8 c maple syurp, and 2 Tbs Bourbon.)