8 Granny Smith, Honeycrisp and/or Gala apples, peeled, cored and cut into 1/2-inch pieces
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 cups all-purpose flour
1/3 cup light brown sugar
2 teaspoons baking powder
1 teaspoon lemon zest
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 cup Full Circle unsalted butter, cut into 1/2-inch pieces
1 cup buttermilk
Salted Caramel Drizzle
4 cups granulated sugar
1-1/2 cups water
2 cups heavy cream
2 teaspoons coarse sea salt
1/4 cup cold Full Circle unsalted butter, cut into 1/2-inch pieces
Prepare Filling: In large saucepot, melt butter over medium-high heat. Add apples, sugar, cinnamon, extract and nutmeg. Cook the mixture for 8 minutes or until the apples are just tender-crisp, stirring occasionally to coat apples and evenly cook. In bowl, stir together cornstarch, lemon juice and zest until combined. Add to apple mixture and stir to thoroughly coat apples.
Prepare Topping:Using a food processor, pulse flour, sugar, baking powder, lemon zest, baking soda, ginger and salt to combine. Cut in butter and continue to pulse until pea-sized crumbs form. Add buttermilk; pulse until dough just comes together. Dough will be slightly sticky and wet. Do not overmix.
Into eight 10-ounce ramekins, equally divide filling. Evenly sprinkle with topping mixture. Place ramekins on rimmed baking pan; bake 8 minutes or until topping begins to brown. Reduce oven temperature to 350°. Bake 20 minutes longer or until filling is bubbling and topping is cooked through and browned. Remove and cool 15 minutes
Prepare Salted Caramel Drizzle: In covered 4-quart heavy-bottomed saucepot, heat sugar and water to boiling over high heat. In small saucepot, heat cream and salt to simmering over medium heat; remove from heat and cover to keep hot.
Once sugar mixture comes to a boil, remove lid. Continue to boil for about 12 to 15 minutes or until the syrup is just starting to turn a light amber color. Reduce heat to medium-high; continue to cook about 8 to 10 minutes or until the syrup is a dark amber color and is just beginning to smoke, and candy thermometer reaches 350°.
Immediately remove caramel from heat
and pour about 1/2 cup hot cream into sugar
mixture allowing bubbles to diminish. Add
remaining cream, again allowing bubbling to
diminish. Whisk in cold butter and let cool.
Makes about 1 quart.
Drizzle each cobbler with 2 tablespoons caramel drizzle.