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In a bowl, whisk together the flour, sugars, baking powder and salt. Pour the butter, milk and vanilla into the flour mixture. Stir just til combined. Do not over-mix. Pour the topping mixture over the apple mixture.
Bake for 40-45 minutes. If it appears to be browning to quickly, lay a piece of foil over the pan, but do not seal. Allow to cool for 10-15 minutes. Then pour the remaining caramel sauce over the cobbler. Serve with ice cream, and enjoy!
Store in the refrigerator covered for up to 5 days.
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