CHEROKEE MOON BAKERY

Fall Caramel-Apple Crisp | September 16, 2010

There’s no better partner for caramel than a nice, crisp apple.

TOPPING
1 1/4 cups flour
2/3 cup sugar
1 t. ground cinnamon
1/8 t. salt
1/4 t. ground allspice
1/4 t. ground nutmeg
10 T. chilled butter, diced

FILLING
1/4 cup sugar
1/3 cup light brown sugar
1/4 cup (4 Tbsp) butter
1 1/2 T. fresh lemon juice
1/2 t. salt
6 Golden Delicious or Pippen apples ( about 2 3/4 lbs.) peeled, cored and cut into chunks
Whipped Cream or Vanilla Ice Cream

TOPPING/ Whisk first 6 ingredients in a medium bowl to blend. Add butter and rub in with your fingertips until small, moist clumps begin to form.
FILLING/ Preheat oven to 375 degrees.
Stir sugars and butter in a large skillet over medium heat until a smooth sauce forms. Add lemon juice and cook, stirring, until the carmel is a deep brown color, about 5 minutes. Mix in salt, then apples.Toss until the apples are evenly coated. Scrape apples and caramel into a 13x9x2 glass baking dish; spread evenly. Sprinkle topping over the top.
Bake crisp until the apples are tender, sauce is bubbling thickly, and the top is golden, about 50 minutes. Let cool about 15 minutes. Serve warm with whipped cream or ice cream.

Yield: 8-10 servings.