It’s 8:08am we were supposed to be on the road at 8am sharp….whoops. This morning my boyfriend and I are off to Ohio for my best friends wedding. You all know the lucky gal. I made her the yummy lemon cake 🙂 So while I’m running late I thought it would be the best time to do a quick post before we hit the road.
I’m leaving you with a delicious caramel apple crisp recipe. Just as a warning the lemon makes the caramel taste a bit weird but when it cooks together it mellows out a lot. When I first tasted my caramel I was sure I had burned it (even though it didn’t look burned) because of it’s taste, but I cooked it with the apples in the oven anyway and realized it’s ok after baking. Enjoy!
Yield: 9x13 pan Prep Time: 15 minutes Cook Time: 50 Total Time: 65 minutes For topping: For filling: Source: Epicurious For topping: For filling: Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over. Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes.
Caramel Apple Crisp
Ingredients:
1 cup all purpose flour
1/4 cup old fashioned oats
10 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
10 tablespoons chilled unsalted butter - diced
1/2 cup sugar
1/4 cup unsalted butter, diced
2 tablespoon fresh lemon juice
1/2 teaspoon salt
3 pounds apples, peeled, cored and slicedDirections:
Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form.
Preheat oven to 375°F.