Well, as you can see, Fall is in full swing over here. As I mentioned, Hubby and I are off to Canada to see some sites. Tuesday was my Friday this week (love two day weeks!), but for those of you what had to work all week, I’m sure you’re exited that the weekend will be here soon. For today’s Friday Favs, I bring you a fellow baker. Becky from Becky Bakes has a Hubby who doesn’t like sweets and four kids including a newborn. A couple of her children have food allergies, so many of her recipes are allergy friendly. Be sure to check out Becky’s blog for all sorts of deliciousness!
Hi! I’m Becky from Becky Bakes. I am a self-professed baking addict. Which means I can’t spend more than a few days out of the kitchen before I’m dying to get back in there and make something sweet! I’m so excited to be posting here at Beantown Baker today! Thanks so much for having me Jen.
I love baking any ol’ time of year but fall is my favorite. The cool, crisp air just begs me to turn the oven on. Plus, fall baking aromas are amazing. Earthy spices, fruity apples and pumpkin! I have been doing lots of baking with apples lately but the recipe I’m sharing today is at the top of my list to repeat soon. So, so good!! Entirely worth the few simple steps it takes to make.
Ahhh…this caramel is heavenly!!
This apple crisp is wonderful all by itself but once it’s topped with vanilla bean ice cream and homemade caramel sauce it is absolute bliss. Caramel Apple Crisp is fall comfort food at its finest!
For the Apple Filling:
5 cups apples (your favorite variety)
1/3 cup sugar
1 Tbsp lemon juice
1 Tbsp flour
1 tsp vanilla
For the Crisp Topping:
6 Tbsp cold butter, cut into small pieces
3/4 cup flour
3/4 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
For the Caramel Topping:
1 cup sugar
1 Tbsp corn syrup
1/4 cup water
1/2 cup heavy cream (heated)
2 Tbsp unsalted butter (room temperature)
1 tsp vanilla
To make the Apple Filling:
Preheat oven to 350 degrees. Peel and slice apples and toss with remaining ingredients. Pour apples into a buttered 8x8 pan. Set aside.
To make the Crisp Topping:
Toss together the butter and flour until the butter is evenly coated. Add the oats and both sugars and blend into butter mixture until it resembles coarse crumbs. Clean hands work good for this step. Sprinkle over apples. Bake 30-40 minutes or until golden brown and bubbly.
To make the Caramel Topping:
Heat the sugar, syrup, and water in a sauce pan, stirring constantly. Bring to a boil. When it boils stop stirring and let it turn a medium amber color. Remove from heat and slowly pour in the warm heavy cream. Stir the mixture until it is smooth with a wooden spoon. (If any lumps form return to heat and stir them away.) Stir in the butter. Allow the sauce to cool for a few minutes and stir in the vanilla extract. Can be made ahead, refrigerate until ready to use.
Grab your favorite dish. Dish up some warm apple crisp, add a big scoop of vanilla bean ice cream, smother in caramel sauce. Savor every bite!!
Recipe inspired by Closet Cooking