I have been on a huge apple kick lately. Since apples are good for you, I don’t feel one ounce of guilt for indulging my craving. In fact, I should be praised for promoting such healthy fare on my blog. Of course, I did stuff my face full of apple crisp. And salted caramel sauce too. Maybe I feel a tad guilty. Or not.
My mom’s recipe was the launch pad for my version. She uses tapioca, which I did not have on hand so I made a few changes. It still turned out delicious, but I thought to myself – “Tanya, how can you make it out of this world?” The answer—top it with salted caramel sauce.
I love, love, love caramel. I am less enthralled with making it. It’s a little fussy to make so I hewed and hawed over making it and finally dug deep and just did it. It’s really, really good and less scary to make than I anticipated.
However, I won’t judge if you opt not to make it. Another option would be to make my super easy caramel sauce (which doesn’t use a candy thermometer) or pick up a jar of caramel sauce at the store. Because a warm piece of apple crisp demands to be topped with vanilla ice cream and covered with caramel sauce. Really, it does.
APPLE CRISP with SALTED CARAMEL SAUCE
Apple crisp adapted from mom’s recipe.
- 5 cups apples, peeled, cored and chopped (I used Granny Smith)
- 3/4 cup sugar (less if your apples are sweet)
- 3/4 teaspoon cinnamon
- 1 Tbsp lemon juice
- 1 Tbsp flour
- 1 tsp vanilla
- 1 cup flour
- 3/4 cup brown sugar
- 1/4 teaspoon salt
- 1/3 cup butter, melted
- Preheat oven to 350 degrees. Butter a 8×8 baking dish. Set aside.
- In a large bowl, combine the sugar, cinnamon and flour. Stir in apples. Add the lemon juice and vanilla and stir.
- Pour apple mixture into the baking dish. Set aside.
- In a medium bowl combine topping ingredients until they resemble coarse crumbs. My mom uses a mixer but I just used a spoon and then my hands.
- Sprinkle topping over apples. Bake for 40-50 minutes or until apples are tender.
SALTED CARAMEL SAUCE
Recipe from Blissful Domesticity
- 1 cup water
- 2 cups sugar
- 1 cup heavy cream
- 2 Tbsp butter
- 1/2 tsp pink himalayan salt (or fleur de sel, grey salt, sea salt or kosher salt)
- In a 2-quart saucepan, pour in water. Pour sugar into the middle of the pan and DO NOT STIR. Cover and cook over high heat until it comes to a boil.
- Once the sugar water is boiling, stick a candy thermometer in it and continue to boil until it reaches 300 degrees and turns a pale amber.
- At 300 degrees, turn down the heat to medium and boil until it reaches 350 degrees and is a rich amber hue. Remove from heat.
- In the meantime, pour cream into a small saucepan and warm over medium heat.
- Add a little of the warm cream to the hot sugar, about a quarter of it. It will bubble wildly so be careful.
- Add the rest of the cream slowly, and when the bubbling subsides, whisk gently to incorporate.
- Add butter and salt and whisk until everything is combined.