Z found this recipe in the March 2009 issue of Bon Appetit, and we adapted it a tiny bit and loved it!
Carmel-Apple Crisp
Topping:
- 1 ¼ c. all purpose flour
- 10 T. sugar
- ¾ tes. ground cinnamon
- ¼ tes. salt
- 1/8 tes. ground allspice
- 1/8 tes. ground nutmeg
- 10 T. (1¼ sticks) chilled unsalted butter, diced
Filling:
- ½ c. sugar
- ¼ c. (½ stick) unsalted butter, diced
- 2 T. fresh lemon juice
- ½ tes. salt
- 12 Pippin or Golden Delicious apples, peeled, quartered, and cored
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.
Filling: Preheat oven to 375º F. Stir sugar and butter in large skillet over medium heat until smooth surface 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 13 x 9 x 2-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 or ice cream.
