Begin by making the filling; add the apples to a large bowl along with the cinnamon, tapioca starch, vanilla extract, lemon juice, ¼ cup brown sugar, and a pinch of salt. Mix well until all of the apple slices are evenly coated.
To make the crisp topping, add the flour and oats to another large bowl along with the chopped walnuts, ¼ cup brown sugar and a pinch of salt. In the microwave or over the stove, melt the butter. Add the melted butter in with the topping ingredients and combine. The topping is ready once the flour and sugar have absorbed the butter and there are no dry spots of flour remaining in the bowl.
To bake this dish, you can use an 8x8” or 9x9” pan or a cast iron skillet. Pour all of the filling mixture into the baking dish, including any juices from the apples that may have accumulated at the bottom of the bowl. With your hands, distribute the crisp topping mixture over the apple filling, breaking up any clumps of flour and oats as you go. Bake at 350 degrees for about 45 minutes.
Once the crisp is done baking, drizzle Caramel Sauce all over the top and serve with a scoop of vanilla ice cream, of course!
In a deep saucepan or pot over medium heat, add the sugar and water. Stir until the sugar is dissolved. Let the sauce simmer and bubble until it turns a deep golden-brown color, about 8-10 minutes. The amount of time may vary, depending on whether the stove is gas, electric, or induction. The key is to keep a careful eye on it to make sure it doesn’t burn.
Warm the heavy cream in the microwave for about 15 seconds and then whisk it in for a couple minutes until the mixture is looking smooth. Then, turn off the heat and whisk in the salt and butter. At this point, the sauce should look silky. Serve this caramel sauce warm right away or store it in the fridge for 2-3 weeks.
Ingredients
Directions
Begin by making the filling; add the apples to a large bowl along with the cinnamon, tapioca starch, vanilla extract, lemon juice, ¼ cup brown sugar, and a pinch of salt. Mix well until all of the apple slices are evenly coated.
To make the crisp topping, add the flour and oats to another large bowl along with the chopped walnuts, ¼ cup brown sugar and a pinch of salt. In the microwave or over the stove, melt the butter. Add the melted butter in with the topping ingredients and combine. The topping is ready once the flour and sugar have absorbed the butter and there are no dry spots of flour remaining in the bowl.
To bake this dish, you can use an 8x8” or 9x9” pan or a cast iron skillet. Pour all of the filling mixture into the baking dish, including any juices from the apples that may have accumulated at the bottom of the bowl. With your hands, distribute the crisp topping mixture over the apple filling, breaking up any clumps of flour and oats as you go. Bake at 350 degrees for about 45 minutes.
Once the crisp is done baking, drizzle Caramel Sauce all over the top and serve with a scoop of vanilla ice cream, of course!
In a deep saucepan or pot over medium heat, add the sugar and water. Stir until the sugar is dissolved. Let the sauce simmer and bubble until it turns a deep golden-brown color, about 8-10 minutes. The amount of time may vary, depending on whether the stove is gas, electric, or induction. The key is to keep a careful eye on it to make sure it doesn’t burn.
Warm the heavy cream in the microwave for about 15 seconds and then whisk it in for a couple minutes until the mixture is looking smooth. Then, turn off the heat and whisk in the salt and butter. At this point, the sauce should look silky. Serve this caramel sauce warm right away or store it in the fridge for 2-3 weeks.