Thursday, March 12, 2009

Apple Crisp with Salted Caramel Sauce

Apple Crisp with Salted Caramel Sauce
-Alyssa Griffeth-
In a large bowl, combine the following:

10-12 peeled, sliced apples
zest and juice from 1 lemon
1 c. sugar
1 T. flour
1 tsp. cinnamon
1/3 c. water

In a separate (very large) bowl, use a fork or a pastry blender to combine the following ingredients for the crumb mixture.  Use your hands if needed!  Mix until the butter absorbs all the dry ingredients and there is no dry flour left.

1 1/2 c. oats
1 1/4 c. flour
1 1/2 c. brown sugar
½ tsp. baking powder
½ tsp. baking soda
1/4 tsp. salt
1 ½ tsp. cinnamon
½ tsp. nutmeg
3 sticks (1 1/2 c.) soft butter

Place apple mixture in the bottom of a glass 9x13 pan and top with the streusel/crumb mixture.

Bake at 350 degrees for 40-50 minutes, or until the sides are bubbling and the apples are soft.  You can test the doneness of the apples by poking with a fork.  Serve warm with vanilla ice cream and salted caramel sauce.

Salted Caramel Sauce:

1/2 c. heavy whipping cream
3 Tbs. butter
3/4 teaspoon kosher salt or sea salt
1 tsp. vanilla extract
3/4 c. sugar
2 Tbs. light corn syrup
2 Tbs. water

In a small pot, heat the cream, butter and salt until butter has melted.  Remove from heat and add vanilla.  Transfer mixture to a measuring cup or bowl.

In the same pot, combine remaining ingredients and heat until the mixture turns an amber color, about 5-7 minutes. Stir constantly!  Reduce heat to low, then pour in the warm cream mixture, whisking constantly to avoid lumps.  Transfer to a serving dish and cool slightly before serving.

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