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Nutty Caramel Apple Crisp

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Nutty Caramel Apple Crisp

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  • Makes: 8 servings
  • Prep 45 mins
  • Bake 35 mins to 40 mins
  • Cool 15 mins to 20 mins

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A double dose of caramelbaked in with the fruit and drizzled on topelevates the humble crisp to new levels of indulgence. Mix two types of apples for the best texture. The tender apples cook down and create a sort of thick sauce, while the firm apples hold their shape. Boiled cider, which you can purchase at specialty stores or online or make using our recipe, adds an extra splash of apple flavor.

Ingredients

  • 1/2 cup all-purpose flour or whole wheat flour
  • 1/3 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1 teaspoon apple pie spice or 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg
  • 6 tablespoons butter
  • 2/3 cup coarsely chopped pecans, walnuts or unsalted dry roasted cashews
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon apple pie spice or 3/4 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg
  • 3 cups thinly sliced, peeled tender-tart apples (such as, Cortland, Empire, McIntosh and/or Jonathan) (3 medium)
  • 3 cups thinly sliced, peeled firm-sweet apples (such as, Braeburn, Honeycrisp, Ginger Gold, Pink Lady and/or Cameo) (3 medium)
  • 2 tablespoons boiled cider (see recipe, Boiled Cider) or milk
  • 3/4 cup caramel ice cream topping
  • Vanilla ice cream

Directions

  1. For crumb topping: In a medium bowl, stir together the 1/2 cup flour, oats, the 1/2 cup brown sugar and the 1 teaspoon apple pie spice. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans. Set topping aside.
  2. For filling: In a large bowl, stir together the 1/2 cup granulated sugar, the 1/4 cup flour and the 1 teaspoon apple pie spice. Add the apples. Gently toss until coated. Transfer apple mixture to a 9x9x2-inch (2-quart) square baking dish. Press fruit gently to make an even, slightly mounded surface.
  3. In a small bowl, whisk Boiled Cider into 2 tablespoons of the caramel sauce. (If caramel is too thick to measure, place it in a small microwave-safe bowl. Microwave, uncovered, on 100 percent power (high) about 20 seconds; stir.) Drizzle caramel mixture over apple filling. Sprinkle with crumb topping. Set the baking dish on a parchment-lined or foil-lined baking sheet (to catch any potential drips).
  4. Bake, uncovered, in a 375 degrees oven for 35 to 40 minutes or until topping is golden and apples are tender. Cool for 15 to 20 minutes on a wire rack.
  5. Just before serving, place the remaining caramel sauce in a small microwave-safe bowl. Microwave, uncovered, on 100 percent power (high) for 20 to 30 seconds. Drizzle caramel sauce over warm crisp. Serve with ice cream.

Nutrition Facts

(Nutty Caramel Apple Crisp)

Servings Per Recipe 8, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 3, fiber (g) 5, Trans fatty acid (g) 0, Niacin (mg) 1, Monosaturated fat (g) 9, sat. fat (g) 15, Potassium (mg) 340, Riboflavin (mg) 0, Folate (µg) 32, chol. (mg) 65, Fat, total (g) 29, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 89, vit. A (IU) 729, pro. (g) 7, cal. (kcal) 640, Thiamin (mg) 0, vit. C (mg) 5, sugar (g) 63, iron (mg) 2, calcium (mg) 232, sodium (mg) 204

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