• Heat the oven to 350°F with a rack in the middle.
• Combine the caramel sauce ingredients in an 8-inch cast-iron skillet over medium-low heat. Stir until the butter melts and the sauce reaches a gentle boil. Cook, stirring, for 1 minute, then remove the skillet from the heat.
• While the caramel heats, mix the brown sugar, Fall Spice Blend, flour, and salt for the apples in a bowl. Add the diced apples and lemon juice. Toss until evenly coated.
• Leave ½ cup caramel sauce in the skillet, transferring any extra to a heatproof container for serving. Add the seasoned apples and their juices. Gently stir to coat them in the caramel, then spread into an even layer.
• In another bowl, whisk together the batter flour, cane sugar, baking powder, and salt.
• Mix the melted butter, milk, and vanilla together. Gently stir into the dry ingredients just until no dry flour remains. A few small lumps are fine.
• Spoon the batter evenly over the apples and gently spread it across the filling. Sprinkle the pecans over the batter.
• Bake for 35–45 minutes, beginning to check at 30 minutes. The topping should be golden, and a toothpick inserted into the center of the cake topping should come out without wet batter.
• Let the cobbler rest for 15 minutes before serving. Serve warm with the reserved caramel sauce and ice cream, if desired.

Notes

• Choose a firm, crisp apple that holds its shape when baked, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Use one variety or mix tart and sweet apples.
• Use my Fall Spice Blend or your favorite pumpkin pie spice.
• Use raw pecans; they toast as the cobbler bakes.