salted caramel apple crisp

 

who is ready for another apple recipe?! of course this one has to have some salted caramel sauce incorporated too. when i was out for a walk in my new neighbourhood this past weekend, i discovered just down the street from me is ANOTHER apple orchard (um, i love this place). i don't know how i didn't discover that sooner, this one was beyond cute. i knew it was time to purchase another bushel full & get baking.

i don't really think it is possible to ever get sick of apple desserts. there are too many! one of my favourites growing up was apple crisp & this one my mom said is the best apple crisp i have ever made. i think that is saying a LOT. instead of just finishing it off with salted caramel i even tossed the apples in salted caramel sauce before baking. you can always use store bought, but i highly reccomend making it yourself! nothing will come close to this flavour & i even made a simple video on NOM last month on how to make it. hope you have a lovely weekend & who knows what i will discover next in this quaint little hood of mine:)

ingredients

for the salted caramel

  • 1 cup white sugar
  • 1/3 cup water
  • 1/3 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 teaspoon sea salt
  • 1 teaspoon pure vanilla extract (optional)

for the filling

  • 3 lbs baking apples, peeled + cored + thinly sliced
  • 1/4 cup brown sugar, packed
  • 1/4 cup salted caramel
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon juice

for the topping

  • 1 cup rolled oats
  • 1 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup unsalted butter, cold & cubed
  • salted caramel, for topping
  • whipped cream, for topping

directions

for the salted caramel

  • in a saucepan add the sugar and water. bring the pan to a boil while wiping down the crystals that form on the sides of the pan using a pastry brush (do not stir, i repeat, do NOT stir).
  • continue to boil until the mixture turns to a deep amber colour, approximately 5 minutes. be sure not to burn the caramel! it will go from a deep amber to burnt sugar VERY quickly.
  • remove from heat and immediately whisk in the butter, cream, salt & vanilla.
  • cool to room temperature before using in recipe. can be made in advance!

for the filling

  • preheat oven to 350 degrees.
  • in a large mixing bowl toss the apples, sugar, caramel, cornstarch, vanilla & lemon juice.
  • add to baking dish & set aside while you prepare your topping.

for the topping

  • in a large mixing bowl whisk the oats, flour, sugar, cinnamon, salt & walnuts.
  • add in the cubed butter & work into the mixture until pea sized crumbs are formed.
  • evenly disperse over the apples & bake for one hour.
  • remove from oven & drizzle with additional salted caramel.
  • serve with fresh whipped cream or vanilla ice cream.

like what you see? get it here. copper pan | ramekin | linen | porcelain paper plate

apple pie in a jar a.k.a apple butter

 

i FINALLY made it to the apple orchards this season! there is the cutest place called the apple bin around the corner from my house & they have acres + acres of apple trees. i got a huge buschel to get through the season (okay, more like the week) of baking with freshly picked apples! they even sell fresh apple cider, so i treated myself to a gallon of that too. wait till you see all the apple recipes i have in store for you! drinks, pies, more pies & this apple butter. it literally taste like apple pie in a jar & you can put it on just about anything. toast, pancakes, waffles or if you are anything like me.. a giant spoon! it is very easy to make, but a bit of a lengthy process so i would even suggest doubleing the recipe & gifting mason jars full of apple butter to friends! next i am off to the pumpkin patch tomorrow to purchase WAY too many pumpkins for the porch. it is an obsession & i can't get over how whimsical the white pumpkins are, they look like they come straight out of cinderella. have a great weekend, i hope you find yourself at an apple orchard or pumpkin patch too.

p.s. look at that shiny knife rack! i have been dying to have my collection of shun knives on display & peg + awl makes the coolest magnetic rack out of reclaimed wood. i just need one more knife for that last spot! i was scared we were going to crack the backsplash installing it, but we bought a stone/granite drill bit & it worked out perfectly!

ingredients

  • 4 pounds apples, peeled & chopped into cubes
  • 2 cups fresh apple cider (no-sugar added)
  • 3/4 cup light brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice

directions

  • in a pot add the apples, cider, brown sugar & sea salt. simmer for 20 minutes until the apples have softened.
  • pour mixture into a blender & add the cinnamon, nutmeg, cloves, vanilla & lemon juice. puree until smooth.
  • add mixture back to the pot & cook in the oven at 250 degrees for two to three hours. stir every half hour.
  • remove from oven & let cool before placing into weck or mason jars.
  • refrigerate for up to two weeks.