BlogHer

Friday, September 30, 2011

Caramel Apple Crisp




Hello. I'd like you to meet my good friend, caramel apple pie.

What, this doesn't look like pie to you?

Well it is.

I just put it in a dish because it was not being very photogenic in pie form.


See?

It looked pretty cool in real life though. Really.

You can make it as a crisp if that first photo really spiked your interest so much. Then you don't have to worry about making a crust. No matter what vessel bears it to the oven, it will surely be one of the most delicious things you'll ever eat.

Anywho, just look at this picture.


Look at that big bubbly bowl of caramely, pecany, appley goodness.

It's already so over the top, it doesn't even need ice cream.



JUST KIDDING!


Oh, and did I mention that it's butter pecan ice cream? That's all we had. But who's complaining? 
 
Caramel Apple Pie

Filling:
6 cups of apples, peeled and sliced (I used 3 McIntosh and 3 Jonathan)
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
2 tablespoons flour
2 tablespoons cornstarch

Topping:
1/2 cup flour
1/4 teaspoon cinnamon
2 cups oats
3/4 cups roughly chopped pecans
1 teaspoon salt
1/2 cup brown sugar
1 stick cold butter
(1/2 batch of this topping will cover the top adequately. It's up to you if you want a tower of crunchy awesomeness on top or not)

Preheat the oven to 425ยบ.
Combine the filling ingredients and toss to coat all the apples. Put in a greased 8x8 inch pan if you're making it as a crisp or a pie plate with an uncooked crust (find my recipe here) if you're making a pie. 
Combine all the topping ingredients with your fingers until crumbly. Sprinkle the crumbles on top of the apples. Bake for 45 minutes. Watch the top. Cover the top with foil after about 20 minutes or until the top is just golden or else it will burn. Don't worry about sealing the foil around the edges. Just toss a big sheet of it on top of the pie. 

Now smother the whole thing in copious amounts of homemade caramel.

Caramel Sauce

1 cup sugar
1/4 cup light corn syrup
6 tablespoons butter
6 tablespoons heavy cream

In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is a nice reddish brown color, add the butter and stir until the bubbles die down. Add the cream and salt and stir until it's all dissolved. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store leftovers in a sealed container in the refrigerator (as if you're going to have any leftovers. snort snort).


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