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Fruit: Apple Crisp with Caramel Sauce




Source of Recipe


R. Dowling


List of Ingredients




5 tablespoons cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup all-purpose flour
1 cup rolled oats
1 teaspoon ground cinnamon
½ tsp of nutmeg
1/2 tsp. salt
1/2 cup chopped walnuts
4 apples, peeled, cored and cut into 1/2-inch dice
4 Tbls. of sugar
½ cup of apple cider
½ cup of dried cherries macerated the apple cider for 30 minutes.

2 tablespoons fresh lemon juice
Vanilla ice cream or heavy cream, for serving (optional)


Recipe




1. Preheat the oven to 350°F. Butter an 8-inch square baking dish.

2. For topping; In a medium bowl combine the butter, sugar, flour, oats and cinnamon in a bowl. Work together with fingertips until mixture resembles coarse meal. Set aside

3. Drain the cherries and set aside. Toss the apples with lemon juice, sugar, and drained cherries. Spoon into the baking dish. Sprinkle topping evenly over the apples. Bake in center of the oven for 1 hour or until bubbly and the apples are tender. Let cool slightly.

CARAMEL SAUCE

2 cups granulated sugar
1/2 cup water
1 tsp. of lemon juice
2 cups heavy cream

In a medium saucepan, combine the sugar, water and lemon juice and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Stir in the cream, return the saucepan to the high heat, and boil until it regains the consistency of a thick syrup, about 2 minutes. Remove from the heat and cool completely. Drizzle over the apple crisp. Serve in individual glasses topped with whipped cream and drizzle more caramel over the whip cream.