Caramel-Apple Crisp
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon ground nutmeg
- 1/2 cup sugar
- 1 1/4 cups all purpose flour
- 1/8 teaspoon ground allspice
- 10 tablespoons sugar
- Carbohydrate 50 g(17%)
- Cholesterol 43 mg(14%)
- Fat 16 g(25%)
- Fiber 3 g(13%)
- Protein 2 g(4%)
- Saturated Fat 10 g(51%)
- Sodium 179 mg(7%)
- Calories 352
PreparationFor topping: Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill. For filling: Preheat oven to 375°F. 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. Serve warm with whipped cream.
PreparationFor topping: Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD: Can be made 1 day ahead. Cover and chill. For filling: Preheat oven to 375°F. 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. Serve warm with whipped cream.
