I am so excited to get into late spring/summer with our CSA share. Don’t get me wrong, we loved having the fresh veggies throughout the winter – but, as is to be expected, the variety wasn’t quite what it is in the warmer months. Since everything is fresh and local, we’re hardly getting sweet corn and juicy tomatoes in the winter – and that’s how it should be. The shares did start to get a little boring after a while, particularly the fruit aspect – with the exception of a few weeks of pears, I’m pretty sure we got apples every week from October through now (I just found out that this week’s share will have strawberries – hooray!!). That’s a lot of apples. So, what better to do than to make an apple crisp or crumble? AND, what makes pretty much everything better? Salted caramel, of course!
I got really into making skillet fruit crisps last summer, since they’re so easy. I love being able to go from stovetop to oven with the same pan, and it makes for a cute presentation on top of it. Needless to say, we loved this apple crumble – I may have to make it again with the last batch of apples currently waiting in my fridge!
for the caramel sauce:
- 1 cup (7 ounces) granulated sugar
- 1/4 cup water
- 1 teaspoon sea salt
- 3/4 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon vanilla extract
for the crumble:
- 1 cup (4 1/4 ounces) all purpose flour
- 1/3 cup (2 1/2 ounces) packed brown sugar
- 1/3 cup (2 1/3 ounces) granulated sugar
- 6 tablespoons melted butter
- 1/2 teaspoon salt
for the filling:
- 4 baking apples (such as granny smith), peeled, cored and sliced
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1/4 teaspoon salt
Preheat the oven to 350°F.
To make the caramel sauce, heat the sugar and water in a saucepan with tall sides over medium heat. Do not stir. Continue cooking, gently swirling the pan if needed, until the sugar is melted and eventually turns amber in color (watch it carefully – caramel can go from perfect to burnt in seconds!). Remove from heat. Whisking constantly, slowly add the heavy cream – the mixture will bubble up violently. If the caramel clumps up, return to low heat and continue whisking until sauce is smooth in consistency. Stir in the salt, butter and vanilla; set aside.
To make the crumble, combine all ingredients in a medium bowl. Stir until evenly moistened. The mixture will be crumbly, but should stay together when squeezed.
Prepare the apples and coat in the lemon juice. Add the apples, butter and salt to a large cast iron or non-stick skillet (I used a 12-inch). Cook over medium heat for 5-7 minutes, to help draw out some of the moisture. Use a paper towel to soak up some of the excess moisture once the apples are done cooking. Pour 3/4 of the caramel sauce into the apple mixture and stir to combine. Top with the crumble topping. Bake for 25-30 minutes, or until the apples are bubbling and the topping has turned golden brown. Allow to cool slightly, then serve with the remaining caramel sauce. Leftovers should be stored in the refrigerator and can be reheated in the microwave
Yield: 1 12-inch crumble; about 8 servings
Source: Adapted from Lauren’s Latest