Caramel Apple Crisp
Caramel Apple Crisp
ingredients
For the topping:
1 1/4 cups all purpose flour
10 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
(Optional: 3/4 cup rolled oats or 1/2 cup walnuts or pecans)
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
For the filling:
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, diced
1 tablespoons fresh lemon juice
1/2 teaspoon salt
6-8 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, cored and each cut into eight slices
Lightly sweetened whipped cream or ice cream for topping
method
Make the topping:
Mix the first 6 ingredients together in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. (Can be made 1 day ahead.) Cover and chill.
To make the filling:
Preheat oven to 375° F. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is brown, 3-5 minutes (do not over-cook as sauce will be bitter). Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish and spread evenly. Sprinkle topping evenly over apples.
Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream or ice cream.
Adapted from a March 2009 Bon Appétit recipe
http://www.fortysomething.ca/2009/07/caramel_apple_crisp.php