APPLE CRISP WITH HOMEMADE CARAMEL SAUCE Recipe

APPLE CRISP WITH HOMEMADE CARAMEL SAUCE

BY: JAIME FROM SOPHISTIMOM

You won't be able to get enough of this Apple Crisp with Homemade Caramel Sauce. Crisp Granny Smith apples are the base of this apple crisp recipe, as well as cinnamon and a hint of lemon. The crisp part is crumbly and sweet. Learn how to make your own delicious homemade caramel sauce with the recipe at the bottom of the page.

INGREDIENTS

APPLE FILLING:
? 6 to 7 small Granny Smith apples, peeled and cut into chunks
? ¼ cup granulated sugar
? ¼ teaspoon freshly grated nutmeg
? ½ teaspoon ground cinnamon
? Pinch of salt
? ½ teaspoon lemon zest
CRISP:
? 1 cup unbleached all-purpose flour
? ½ cup almond flour (or ½ cup slivered almonds chopped up in a food processor)
? ¼ cup brown sugar
? ¾ cup granulated sugar
? ½ teaspoon coarse salt
? 1 teaspoon ground cinnamon
? 1 ½ stick (or 12 tablespoons) cold, unsalted butter, cut into pieces.
CARAMEL SAUCE:
? ¾ cup heavy cream (the author says make sure it is heavy cream, or heavy whipping cream, not
regular whipping cream)
? ½ teaspoon pure vanilla extract
? 1 cup granulated sugar
? ¼ cup water
? 1 teaspoon butter

INSTRUCTIONS

CRISP:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine apple chunks, sugar, nutmeg, cinnamon, salt, lemon zest, and lemon
juice. Place in a medium-sized casserole dish.
3. In a separate large bowl, whisk all ingredients besides butter. Add in butter, and using your
fingers, break up until mixture is well combined, and clumps together. Form into a ball, and
crumble over the fruit.
4. Place on a cookie sheet to catch drips, and bake for one hour, or until a knife inserted to the
bottom of the dish meets little resistance. (In other words, the apples should be soft and
cooked through.) Serve with vanilla ice cream and caramel sauce (recipe follows).

CARAMEL SAUCE:
1. Measure out cream into a liquid measuring cup. Stir in vanilla and set aside within an easy
reach of the stove.
2. Stir sugar and water in a medium pot with tall sides.
3. Set over medium-high heat. As the sugar dissolves and begins to boil, you may swirl the pot
to mix the boiling sugar water. DO NOT STIR WITH A SPOON. This will make the sugar
crystalize.
4. As the sugar syrup boils, watch very carefully for the color to change. You are looking for a
nice, warm amber color, about the shade of cinnamon sticks. Don’t let it get any darker.
(Even if it doesn’t look burnt, it can taste burnt. If it starts to smoke, you’ve let it go too far.)
On a side note, a candy thermometer might not reach far enough into the pot to get an
accurate reading of the syrup, but with such a small amount of syrup, the temperature
changes pretty quickly anyway. It’s best to watch it and wait for it to turn the right color.
5. As soon as it turns the proper amber color, pull the pot off the heat.
6. Whisk in the butter, and then pour in the vanilla-cream mixture.
7. It will now bubble violently. Whisk carefully but briskly.
8. The caramel will start to solidify a bit, but keep whisking.
9. Put the pot of caramel over low heat and whisk carefully for a minute or two until smooth.
10. Pour into a heatproof jar, and allow it to cool. Can be refrigerated for up to a week.

? 2 teaspoons lemon juice, freshly squeezed

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