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    Salted Caramel Apple Crisp


    Source of Recipe


    Amy

    List of Ingredients




    For the salted caramel sauce:
    2 cups granulated sugar
    12 tablespoons unsalted butter, room temperature, cut into cubes
    1 cup heavy cream, room temperature
    1 tablespoon sea salt

    For the topping:
    cup all-purpose flour
    cup brown sugar
    cup old-fashioned oats
    teaspoon cinnamon
    ⅛ teaspoon salt
    8 tablespoons cold unsalted butter, cut into cubes

    For the filling:
    6 large apples, peeled, cored and sliced
    cup brown sugar
    2 tablespoons all-purpose flour
    1 tablespoon unsalted butter
    1 tablespoon fresh lemon juice
    teaspoon cinnamon
    ⅛ teaspoon nutmeg
    ⅛ teaspoon salt

    Optional: vanilla ice cream, for serving

    Recipe



    To make the salted caramel sauce: Heat the sugar in the bottom of a large saucepan over medium heat, stirring constantly with a wooden spoon. Once the sugar is melted, stop stirring. Continue cooking the sugar until it reaches a deep amber color. Add the butter and stir until smooth. Remove the pan from heat and pour in the heavy cream. Stir until fully combined and smooth, then stir in the sea salt. Allow the caramel to cool to room temperature.
    To make the topping: Add the flour, brown sugar, cinnamon, and salt to a food processor and pulse to combine. Add the butter and pulse until small crumbs of butter are evenly distributed throughout the mixture. Then add the oats and pulse once or twice to combine.
    To make the apple filling: Preheat oven to 350F. Melt the butter in a large pan over medium heat. Add the apples, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Stir to combine. Cook the apples for 8-10 minutes, stirring occasionally, until apples begin to soften. Remove from heat and stir in cup of the salted caramel sauce. Pour the apple filling into 9" deep-dish pie dish in an even layer. Sprinkle the topping over the apples and bake for 35-40 minutes until filling is hot and bubbling and the topping is golden brown. Cool at least 20 minutes before serving. Top the crisp with scoops of vanilla ice cream and extra salted caramel sauce, if desired.

 

 

 


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