CARMEL COBBLER RECIPES

Steps:

• Preheat the oven to 375°.
• Grease a 9-by-13-inch baking dish; add the apples.
• In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking.
• Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
• In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon.
• Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
• Scatter the topping over the apples and bake until golden, 1 hour.
• Let cool for 10 minutes.
• Serve with the whipped cream.

Steps:

• Preheat oven to 375°. Lightly grease a 9-x13-inch baking dish; set aside.
• Combine the peach slices, 2 heaping tablespoons of the warm caramel sauce, brown sugar, and lemon juice or vinegar in a large mixing bowl; stir gently to combine. Pour the peaches into prepared baking dish. 
• Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl. Sprinkle butter over the flour mixture; cut the butter into the flour mixture using your fingertips. Combine the milk and vanilla in a glass measuring cup. Stir the milk mixture into the flour mixture until just combined. Pour the batter over the peaches in.
• Bake for 40-45 minutes, rotating halfway through, until the crust is golden-brown and filling is bubbling. Allow to cool slightly before serving, about 1 hour. Pour remaining caramel sauce (gently re-heated if necessary) over top of the cobbler and sprinkle with flakey salt before serving.