Salted carmel is all the rage these days – I saw one person post the question, “what’s with the salt?!” My take? It’s to balance the super sweetness of the carmel. And since I love the flavor of salty/sweet stuff like chocolate covered pretzels, I thought I’d add a fun twist to a traditional autumn favorite!
Salted Carmel Apple Crisp
8 – medium to largish apples, peeled, cored, and sliced
1 tsp. lime juice {if you’re using really sweet apples – if you use something tart, like a MacIntosh, skip the lime}
1/2 c. sugar
1 tsp. cinnamon
1 Tblsp. cornstarch
sprinkle of nutmeg
1 tsp sea salt
Preheat your oven to 350 degrees farenheit. Peel, core, and slice your apples into an 8″ square baking dish. Add the above ingredients and toss with a fork to mix.
Once everything is mixed well, unwrap and slice
8 carmels
and spread them out over the apples that are in the dish.
For the topping:
1/2 c. {or 1 stick} of unsalted butter, cold
1 c. all purpose flour
1 c. dark brown sugar
1/2 tsp. sea salt
Pour the flour, dark brown sugar, and sea salt into a bowl for mixing. Toss it together to make sure that it mixes evenly. Cut the cold butter into cubes, and “cut” the butter into the flour. That just means to mix it with a fork {or I like to just use my hands}, until it comes together into a crumbly mixture that kinda resembles oatmeal. Spread this over the apple and carmel mixture in the backing dish.
Bake in your preheated oven for 1 hour. It should be bubbly around the edges, apples soft when you poke them with a fork, and the crumble topping should be crunchy.
Cool for a bit, and then serve while it’s still warm with your favorite vanilla ice cream. This one was a hit at our house!
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