Browned Butter-Sugar Cookie-Caramel Apple Cobbler
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One taste, and you’ll know: The few minutes it takes to turn regular butter into browned butter is time well spent. The nutty flavor it adds to regular sugar cookies pairs perfectly with the rich caramel and tart green apples in this tricked-out version of fall’s most classic dessert.MORE+LESS-
large Granny Smith apples, peeled, coarsely chopped (about 7 cups)
teaspoon ground cinnamon
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, mix apples, 1/2 cup of the caramel topping, the sugar and cinnamon. Spread evenly in baking dish.
In 1-quart saucepan, heat butter over medium heat 6 to 8 minutes, stirring frequently, until golden brown. Pour into large bowl; cool 5 minutes. Stir cookie mix and egg into browned butter with wooden spoon until soft dough forms. Spoon dough by tablespoonfuls evenly over top of apple mixture.
Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 15 minutes. Drizzle top with remaining 1/2 cup caramel topping, and serve.
- The Granny Smith apples are a sweet-tart variety that holds its shape well when baked and won’t be overly sweet when paired with the caramel topping.
- A dollop of whipped cream would make a lovely garnish to this dessert.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.