Salted Caramel Apple Crisp

By vealam

Ingredients

• For the filling:
• 6 -7 cups tart apples, peeled and sliced (I prefer Granny Smith)
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 1/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoons sea salt
• 1 teaspoon vanilla
• 4 tablespoons heavy cream
• 4 tablespoons butter
• For the topping:
• 1 cup flour
• 1/3 cup brown sugar
• 1/2 tablespoon cinnamon
• 3 tablespoons butter, melted
• Caramel Sauce:
• 1 cup white sugar
• 6 tablespoons butter, cut into cubes
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract (or vanilla bean paste if you have it.)
• 1 teaspoon sea salt (I like using the flaky kind)

Details

Servings 8
Adapted from the-baker-chick.com

Preparation

Step 1

Caramel Sauce:
Yields: 1.5 cups
Before you begin, get all your ingredients ready and have them waiting near your stove-top.
Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle about a tablespoon of the sugar into the bottom.
Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted.
Sprinkle some more sugar on top and repeat the "swirl and shake" over the heat until the new sugar is incorporated and melted into the first batch. (The sugar will start to caramelize at this point which is why you want to lift if off the heat, preventing it from burning.)
Repeat the previous step with the remaining sugar, sprinkling a little at a time until it is all melted and a dark amber color.
Add the butter and whisk until totally melted and combined.
Remove from heat and slowly stream the cream into the caramel. (It may seize up and foam a bit!) Whisk it rapidly until smooth. Stir in the vanilla and sea salt.
Pour caramel in a glass jar or measuring cup and allow to cool. It will last in the fridge for up to a month in an air-tight container.
Notes

If adding the cream causes the mixture to seize up and separate- don't despair! Just stir the whole mixture over low heat until the clumps of caramelized sugar melt completely.

Apple Crisp:
Preheat oven to 375F. In a large pot over medium-high heat, (I used a 5qt dutch oven but anything large works,) combine all the filling ingredients. Toss well to evenly mix the ingredients and stir a bit while the butter melts.
Cook for 8-10 minutes or until apples are a little soft and the liquid has turned golden.
Turn filling into an 8x8 inch pan or 9 inch pie dish and set aside while you prep the topping.
For the Topping:
Stir the flour, sugar and cinnamon together in a medium-sized bowl. Stir in the melted butter until large crumbs form.
Sprinkle the crumble over the apples and bake for 30-40 minutes or until golden and crispy.