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Nov 26

Caramel Apple Crisp – 1, 2, 3 Drop Dead Kick Ass

Caramel apple crisp (2)

Caramel Apple Crisp

Makes 9 servings Rich caramelized apple filling takes this all-American favorite to the next level. The traditional topping with rolled oats and spices is a perfect partner with the caramelized apple filling. During baking, the sugar that is in the topping caramelizes creating a slight crunchiness. To avoid the filling being too runny, allow the crisp to cool for a short while before cutting. Special equipment:

1 (8-inch) square baking pan

Topping :

1/ 2 cup (2-1/ 4 ounces) all-purpose flour\

1/ 3 cup (1-1/ 2 ounces) old-fashioned rolled oats

1/ 2 cup (3-1/ 2 ounces) granulated sugar

1/ 2 teaspoon ground cinnamon

1/ 4 teaspoon kosher or fine-grained sea salt

1/ 8 teaspoon freshly grated nutmeg

6 tablespoons (3 ounces, 3/ 4 stick)

unsalted butter,

chilled Caramel Apple Filling

4 medium Granny Smith or Pippin apples

1/ 2 cup (3-1/ 2 ounces) granulated sugar

4 tablespoons (2 ounces,

1/ 2 stick) unsalted butter, cut into small pieces

1 tablespoon freshly squeezed lemon juice

1/ 4 teaspoon kosher or fine-grained sea salt

Topping:

Briefly pulse together the flour, oats, sugar, cinnamon, salt, and nutmeg in the work bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and add. Pulse until the butter is cut into tiny pieces. Transfer the mixture to a small bowl, cover tightly with plastic wrap, and chill in the refrigerator until ready to use.

Caramel Apple Filling:

Peel, quarter, and core the apples. Cut each quarter into 3 pieces, lengthwise. Place the apple slices in a large bowl. Position a rack in the center of the oven and preheat to 375 degrees F. Combine the sugar and butter together in a large sauté pan. Cook over medium heat until the butter is completely melted and the mixture is smooth. Add the lemon juice and cook, stirring frequently, until the mixture turns deep amber colored. Add the salt and then the apples. Stir until the apples are completely coated with the caramel, about 2 minutes. Transfer the mixture to the baking pan. Sprinkle the topping evenly over the apple mixture. Bake the crisp for 50 minutes, or until the topping is light golden and the sauce bubbles. Remove the baking pan from the oven and transfer to a cooling rack, for 15 to 20 minutes. Serve scoops of the warm crisp.

 

 

 

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