Apple Crumble with Cider Caramel Sauce

Apple Crumble with Cider Caramel Sauce

September 8, 2016 | Recipes

Apple Crumble with Cider Caramel Sauce 

Apple Filling 

10-12 Granny Smith or Jonathan apples (or a combination of the two), peeled, seeded, and sliced 

3 Tbs. all-purpose flour

1/2 cup granulated sugar (Keep in mind that this crumble calls for less sugar combined with the apples than many recipes do. Even though we are using tart apples, the crumble topping and cider caramel sauce add a lot of extra sweetness.) 

3/4 tsp. cinnamon

1/2 tsp. Kosher salt 


 

Crumble Topping

1 1/2 cups all-purpose flour

1/2 cup packed dark brown sugar

1 tsp. cinnamon

1/4 tsp nutmeg

1/2 cup unsalted butter, melted 

1/2 cup toasted chopped pecans 

 

Preheat oven to 350 degrees F. Place apples into the bottom of a 12-inch seasoned cast iron skillet; toss with flour, sugar, cinnamon and salt. 

In a bowl, combine crumble topping ingredients, then sprinkle prepared topping evenly over apples in skillet; top crumble with chopped pecans. 

Bake, uncovered, on center rack of preheated oven for 30-35 minutes, or until apples are fork-tender and crumble topping is golden brown. 

Serve crumble topped with vanilla ice cream, drizzled with warm Cider Caramel Sauce. (Recipe below) 


 

Cider Caramel Sauce

1 cup Louisburg Cider

1 cup packed dark brown sugar

1/2 cup unsalted butter, cubed and room temperature 

1/4 cup heavy cream

1/8 tsp. cinnamon

1/4 tsp kosher salt

1/2 tsp vanilla extract 

In a large sauce pan, heat apple cider over medium heat until it comes to a boil; continue to boil for 12-15 minutes or until cider is reduced to 1/4 cup. When cider is reduced, stir in brown sugar, butter, cream, cinnamon and salt, bringing mixture back to a boil; boil for 2 1/2 minutes, then remove from heat. When caramel has cooled a bit, stir in vanilla. 

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