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
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
- Preheat oven to 350 degrees.
- Wash and slice the apples. Toss the apples with the cinnamon and lemon juice.
- Spray a 9” x 9” baking pan with cooking spray. Add the apples to the pan to create an even layer.
- 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.
- 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.
- 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
- In a saucepan on medium heat, melt the butter.
- Once the butter is melted, whisk in brown sugar, milk and chai spice dessert wine.
- 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.