Caramel Apple Crumble

Nothing screams like fall to us than a caramel apple.  We took these flavors and put them into one of our favorite desserts, the apple crumble.  The caramel not only adds that extra flavor but it also helps serves as a barrier between the apples and streusel topping. The apples stay tender and the topping stays crisp.  Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Caramel Apple Crumble

Ingredients:

For the topping:

1 1/3 cups all purpose flour

2/3 cup light brown sugar

2/3 cup butter

For the filling:

2 lbs Granny Smith Apples

1 TBSP lemon juice

2 TBSP flour

1/4 cup granulated sugar

1/2 tsp cinnamon

Dash salt

For the Caramel Sauce:

1 cup light brown sugar

1/2 cup heavy whipping cream (or half-and-half)

4 TBSP unsalted butter

1 TBSP vanilla extract

Dash salt

Preheat oven to 400 degrees

1.  To make the topping:  in a medium sized mixing bowl combing flour and brown sugar.  Using a pastry cutter (or 2 knives), cut butter into flour and sugar until you get the consistency of course cornmeal (you can also combine flour, brown sugar, and butter in a Cuisine Art and pulse until you get the consistency of course cornmeal).  Refrigerate topping until use.

2.  For the filling:  Peel and core apples.  Slice apples thinly.  In a large mixing bowl, combine apple slices, lemon juice, flour, sugar, cinnamon, and salt.  Toss lightly until well combine.  Spread apple mixture into a 2 quart glass pyrex dish.  

3.  To make the caramel sauce:  in a saucepan over medium-low mix the brown sugar, heavy cream, butter, vanilla and salt.  Whisk gently while cooking.  The sauce will start to boil.  Continue cooking (and whisking) for another 5-7 minutes or until it starts to thicken.  Remove from heat and immediately pour over apple mixture.  

4.  Take topping out of fridge and gently sprinkle over apples and caramel.  Bake 40-45 minutes until apples are tender and top has browned nicely.