This Butterscotch Apple Pecan Cobbler is divine — a delightful twist on classic apple cobbler. Butterscotch chips baked with the apples melt into a rich, caramel-like sauce, while a brown sugar, oat and nut crumble adds a toasty finish. Perfect for fall and holiday gatherings.
BUTTERSCOTCH APPLE PECAN COBBLER
Our neighborhood feels magical on Halloween, with families and kids roaming the streets and neighbors chatting. I hosted a small pre-trick-or-treating get-together for my kids and their friends and planned a cozy spread. Instead of my usual Chicken Taco Soup, I made my mom’s Chicken Chili from my cookbook and served a few festive snacks.
I always give myself free rein to indulge on Halloween — candy and all. Later that evening I found myself sneaking Reese’s from the kids’ stash, and the next day I baked this cobbler. It’s a great dessert for Thanksgiving or any chilly autumn night.
The filling is simple: tart, peeled and diced apples mixed with a blend of butterscotch morsels, brown sugar, flour and cinnamon. The butterscotch melts into the apples and forms a luscious sauce that tastes uniquely delicious. For the topping, a crumbly mixture of brown sugar, flour and butter is combined with oats and chopped pecans (or walnuts or sliced almonds) and sprinkled over the apples before baking until golden.
This cobbler is excellent served warm with vanilla ice cream or whipped cream, and it’s even tasty cold for breakfast the next day.
OTHER DESSERT RECIPES:
- Caramel Apple Cheesecake Bars
- Apple Snack Squares
- Mini Caramel Apple Cheesecakes
- Apple Pie Caramel Apple
- Caramel Apple Cheesecake
- Appledoodle Cookies
Butterscotch Apple Pecan Cobbler
Christy Denney
Ingredients
- 1 (12 ounce) package Butterscotch flavored morsels (about 2 cups)
- 1/4 cup brown sugar, firmly packed
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 2 1/2 lbs tart apples, peeled and diced (about 5 large apples)
Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, firmly packed
- 4 tablespoons butter (1/2 stick), cut in
- 1 cup pecans, chopped (or walnuts/sliced almonds)
- 3/4 cup quick oats or old-fashioned oats, uncooked
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon; set aside.
- Place the diced apples in a 13×9-inch baking pan and sprinkle the butterscotch mixture evenly over the apples.
- Bake for 20 minutes to give the apples a head start.
- For the topping: combine 1/2 cup flour and 1/4 cup brown sugar. Cut in the butter with a pastry blender, two knives or a food processor until the mixture is crumbly.
- Stir in the pecans and oats, then sprinkle the topping over the partially baked apples.
- Bake another 25–35 minutes or until the apples are tender and the topping is golden. Check halfway through and tent with foil if the top is browning too quickly. Serve warm with vanilla ice cream or whipped cream.
Notes
