Butterscotch Caramel Apple Cobbler

Butterscotch Caramel Apple Cobbler


4 lbs. apples, (about 10 medium) peeled, cored and sliced thin or cubed
1 Tb ground cinnamon 
3/4 cup brown sugar 
1 tsp ground nutmeg 
1/4 cup flour
1 cup chopped pecans 
1/2 stick butter 
1/2 cup brown sugar 
1 jar butterscotch or caramel topping 
1 box white cake mix 
1/2 stick butter melted 
1 can sprite 
Apple Filling: Combine brown sugar, flour, cinnamon and nutmeg then toss in the apple slices to coat. Set aside.
Praline: In a saucepan melt sugar and butter over medium heat; stir in the chopped pecans, then spread mixture into a buttered 10"x15"x 2" baking dish.

Layer the following: 

Spread apple filling, including its juice, on top of the praline (nuts, sugar and butter)
Spread butterscotch topping on the apple pie filling.
Spread the dry cake mix evenly on the caramel topping and drizzle with melted butter.
Pour a can of sprite over top of cake mix.
Bake in a 350 degrees pre-heated oven for 1 hour.
Serve warm with vanilla ice cream.

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