I previously posted a favorite dessert recipe of mine, Crock Pot Caramel Apple Cobbler. After I decided to eliminate xanthan gum in prepared foods, I decided to check out cake mixes because I was curious about whether or not I could still use this recipe. Everything I checked contained xanthan gum. I already had a crust recipe that I could use, so I just thought I’d try making a traditional cobbler with it and the caramel apple pie filling. Much to my dismay, the brand of caramel apple pie filling that my grocery store carried also contained xanthan gum. The search was on to find an alternative to the caramel apple pie filling as well. I decided to try two approaches. One, find a suitable caramel sauce or topping. Second, find a “caramel sauce from scratch” recipe online and make my own caramel for the recipe. I did manage to find more than one brand of caramel sauce/topping at the grocery store that had safe ingredients. I was excited to try making a caramel apple cobbler with my crust recipe, regular apple pie filling, and a jar of caramel topping. I made a dish of the cobbler earlier today, and it turned out really well, well enough to be a more-than-suitable alternative to the crock pot caramel apple cobbler that I had made before. Try each recipe for yourself and see which you prefer!
- 2 cans of apple pie filling
- 1 jar of caramel topping
- 1 cup gluten-free all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1/4 cup melted butter
- 1/2 cup milk or buttermilk (adjust amount as needed)
- 1/2 cup sugar
- Preheat your oven to 350 degrees.
- Combine the ingredients for the crust in a small bowl and mix well.
- In a greased 9" X 13" baking dish, combine the caramel topping and the apple pie filling, spreading the mixture to cover the bottom of the dish.
- Spread the mixture for the crust as evenly as possible over the top of the caramel/apple pie filling mixture.
- Place the baking dish in the oven for approximately 40 minutes.
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