apple crisp + salted caramel sauce

Apple Crisp is a fall tradition in my family.  I usually make it a few times, and I'm never disappointed by how delicious such a basic recipe can be.  This is, however, the first time I added salted caramel, and it definitely went from delicious to decadent!  The caramel sauce gave me a bit of trouble, but in the long run, it is sooooo worth it.  We've been drizzling that sauce over everything since I've made it, and it's becoming apparent that I will have to make another batch soon!  Coffee, apple slices, ice cream... this sauce is my new best friend.

Apple Crisp
Apples
8 to 10 cups apples, roughly chopped (not peeled)

1/2 cup white sugar

1 tablespoon all-purpose flour

2 teaspoons ground cinnamon

1/2 cup apple cider (or water)

2 tablespoons lemon juice

Topping

1 cup oats

1 cup all-purpose flour

3/4 cup packed brown sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 cup chopped nuts (walnuts, pecans)

1/2 cup melted butter

 

9 x 13 pan

 

1. Chop apples and fill pan. 

2. Mix in remaining ingredients: sugar, flour, cinnamon, cider, and lemon juice.

3. Melt butter in a large bowl.

4. Mix in remaining ingredients: oats, flour, brown sugar, spices, and nuts. 

5. Evenly spread the oat mixture over the apples.

6. Bake at 350 for 40 to 45 minutes.  Your home will smell amazing.

 

For the sauce, I used this recipe.

 

Salted Caramel Sauce

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon coarse salt (I used sea salt)
makes 2 cups sauce

 

So you'll notice it's really good for you.  The good news is that it is so rich, you only need a drizzle.  I didn't take pictures while I tried this recipe, simply because it was a bit tricky to keep it going without burning and I didn't want to mess with my camera.  But here are the steps you'll need.

1. Pour sugar into a large sauce pan.  Set heat on medium high, and start whisking your sugar as it melts.

2. Stop whisking once the sugar has melted.  This was the tricky part for me.  I kept trying to stir, and the sugar seized on me.  Don't worry if your sugar does seize (clump) because you can lift out those parts like I did, and still have a successful sauce.

3. Swirl the pot occasionally as it cooks to a reddish amber color.  If you have a cooking thermometer, the sugar should reach 350 degrees. 

4.  Add all the butter and whisk in when the sugar is finished melting and gets to the amber color.  Be careful because it will bubble up.

5.  Remove from the heat and pour in the cream.  It will bubble up again, so be warned!

6.  Add in the salt, and whisk until sauce is smooth.  Mine was not smooth, it was clumpy.  So I lifted out the clumps with a slotted spoon, and pretended like it was a raging success!  What was left was a smooth delicious sauce, so it was easy to pretend.

 

I hope you enjoy!  This apple crisp is such a great, easy dessert that is perfect this time of year.  The leftovers make a yummy breakfast, too!  And the sauce?  Well, the salted caramel sauce is pretty much becoming a new food group in this house.