Once fall hits, it’s all about cozy flavors. And there’s no shame in leaning into those flavors hard. Hello apples, caramel, pumpkin and spice! 

Apple cobblers are a total classic, and whipping up this fall dessert is truly as simple as can be. But we’re kicking it up a notch with Finnriver Farm and Cidery’s Chai Spice Dessert Wine.

Finnriver is certainly known for its delicious ciders produced on Washington’s Olympic Peninsula, but they also make a line of dessert wines, each fortified with apple brandy. With incredible notes of cinnamon, clove and anise, the Chai Spice Dessert Winet is the perfect addition to a homemade caramel sauce. Make it to pour on top of a fresh apple cobbler, served with a big scoop of vanilla ice cream. Cheers to the cozy season! 

Apple Cobbler with Finnriver Chai Spice Caramel

Serves 4-6

For the apple cobbler:

3 unpeeled apples, washed and sliced 
1 ½ tablespoons cinnamon
1 tablespoon lemon juice
½ cup butter, melted
1 cup brown sugar
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon salt

Directions

  1. Preheat oven to 350 degrees. 
  2. Wash and slice the apples. Toss the apples with the cinnamon and lemon juice. 
  3. Spray a 9” x 9” baking pan with cooking spray. Add the apples to the pan to create an even layer. 
  4. In a bowl, mix together the brown sugar, flour, baking powder and salt. Gradually add the melted butter to the dry mixture, stirring with a large fork as you go. As you stir, clumps will begin to form. Continue to stir in all of the butter until you have a crumbly mixture. 
  5. Top your apples with the crumb mixture. Bake your cobbler for 40-45 minutes until the top is golden brown. Once baked, remove from the oven and let it cool slightly. 
  6. Serve your cobbler with a scoop of vanilla ice cream, and drizzle it with Chai Spice Caramel Sauce. 

For the Chai Spice Caramel Sauce:
4 tablespoons butter
1 cup brown sugar
½ cup whole milk
½ cup Finnriver Chai Spice Dessert Wine 

Directions

  1. In a saucepan on medium heat, melt the butter. 
  2. Once the butter is melted, whisk in brown sugar, milk and chai spice dessert wine.
  3. Allow the caramel to boil on medium heat, without stirring, for 7-9 minutes. Remove caramel sauce from heat and allow to cool and thicken.