Fall is definitely my favorite season – that’s when the sky starts turning white (as my daughter calls it) and I just long to be in the kitchen baking. I got hooked on this recipe from Bon Appetit because of the caramel filling. Be careful not to over-cook the caramel, or your filling will be bitter. If you cook it until it jut starts turning golden, it will be delicious. Also, it is best to use an assortment of apples in this recipe instead of just one type. If you like more texture in your topping, add some oatmeal – although for this recipe I prefer the simple topping below.
- 1 1/4 cups all purpose flour
- 10 tablespoons sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, diced
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 6 mixture of Golden Delicious, Gala, Fuji apples (about 2 3/4 pounds), peeled, quartered, cored
- Lightly sweetened whipped cream
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.
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.
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