Caramel-Apple Crisp
There's no better partner for caramel than a nice, crisp apple. Here, that great combination gives added appeal to a simple winter crisp. 8 to 10 servings
March 2009
Ingredients
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
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
filling
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, diced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 6 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored
- Lightly sweetened whipped cream
Preparation
topping
-
Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.
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 deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over. -
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.
(X) I've made this food and
(X) Loved it
( ) Thought it was OK
(X) Would try it again with changes: serve with vanilla ice cream
( ) Wouldn't make it again
( ) Haven't made this yet
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