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Friday, September 25, 2009

Apple Crisp with Caramel Sauce

Apple Crisp
(Serves 8)

Approx. 2 lbs apples (I used Jonagold), peeled and sliced thinly
1/2 - 3/4 cup sugar (adjust based on sweetness of your apples)
Zest of 1 lemon
Juice of 1 lemon
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup oats
3/4 cup brown sugar
1/2 cup all purpose flour
6 T butter

Preheat oven to 375 degrees, lightly spray a deep dish pie plate or 9x9 baking dish with cooking spray. Toss sliced apples, lemon zest, lemon juice, 1 tsp cinnamon, nutmeg, ginger, and granulated sugar in a bowl. Pour apple mixture into baking dish.

In a clean bowl, mix oats, flour, brown sugar, and cinnamon. Cut in butter with your fingers or pastry blender until mixture has the texture of coarse crumbs. Pour crumb mixture evenly over apples, patting lightly in place.

Bake at 375 degrees for first 15 minutes, then reduce heat to 350 degrees and continue baking for approximately 30-40 minutes until apples are bubbly. Let cool for at least 15 minutes then serve. Top with caramel sauce, recipe below. Vanilla ice cream also makes an excellent topping. (Note: it is impossible to get it out of the pan in a neat, uniform "piece" - just go with it)

Caramel Sauce
(From Simply Recipes - I cut the recipe in half)

1/2 cup sugar
3 T butter
1/4 cup cream (I used half and half since that's what I had in the fridge)

Heat sugar in a heavy-bottomed 2 qt sauce pan over med-high heat. Stir constantly as sugar begins to melt. Once sugar begins to boil, stop stirring until all sugar is melted. Add butter and stir until melted. Remove from heat, wait a few seconds, and then slowly whisk in cream. Let stand to thicken.

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