No oven? No problem! Don’t let that detail prevent you from making and enjoying this decadent apple crisp with caramel sauce! Besides it is better than a regular baked crisp because you can build it every time you want to eat it and therefore the streusel will never get soggy.
Yield: for about 4 peopleCARAMEL SAUCE
• 420g = 15oz Sugar
• 3 T Honey (or corn syrup)
• 236g = 8oz Heavy cream
• 45g = 1.5 oz Butter
• little drop of Vanilla paste (or extract if you don’t have paste)FILLING
• 680g = 1.5lb Apples* (I like Honeycrisps or Gala)
• 2 T Butter
• 3 T Honey (or more to taste)
• 1.5 tsp Cinnamon
• ¼ tsp black pepperCRISP (or CRUMBLE)
• 156g = 5.5oz Butter
• 170g = 6oz Flour
• 142g = 5oz Sugar
• 142g = 5oz Old fashioned oats
• 45g = 1.6 oz Walnuts and hazelnuts
• 2 T heavy creamApples*: the weight of the apples is calculated after they have been peeled and cored. You’ll need about 5-6 apples but the quantity really depends on the size of apple you pick.
Place sugar, honey and water in a small pot and start to heat at medium-high heat. Stir just to combine everything very well but stop stirring once it starts to boil.
Heat until the sugar turns golden brown and turn the heat off.
Then carefully add the heavy cream. It will bubble very fast so be careful. Stir very well.
Add the butter and stir some more. Let cool for 5 minutes and store in a jar or airtight container. This caramel will last a long time in the fridge but it is better if served at room temperature or warmed up in the microwave.
CRISP (or CRUMBLE)
Toast hazelnuts and walnuts in a skillet. Constantly move them so they don’t burn. LET THEM COOL IN THE SKILLET. This will ensure they get really crunchy.
Roughly chop them and set aside.
Combine flour, sugar and butter in a bowl. Mix with your fingers until it comes together and you can start forming crumbs.
Add the oats and the toasted nuts. Combine really well and make some crumbs with your fingers.
Place everything back on the skillet and start to toast at medium heat. Making sure you are constantly moving it so they don’t burn.
By the way, if you have a small skillet, it’s better to make it in two batches. This will take less time than trying to toast everything at once. You can put both batches together once each is golden brown.
Once all the crisp is golden brown, add the heavy cream and “sauté” or keep moving around in the skillet for another minute or until it’s all dry again.
Again, LET IT COOL IN THE SKILLET.
Peel and cut the apples into cubes. This shape will be easier to handle in a pot than slices.
Add the butter into a large pot and heat until it begins to brown a little.
Add the apples, cinnamon and honey.
Cook until they are soft. You can cook as much or as little as you want. The less you cook them, the more they’ll retain their shape. The more you cook them, the more they’ll breakdown and start looking like applesauce. Both ways are delicious; it’s just a matter of preference.
Once you think they are ready, add the black pepper (yes pepper, trust me, it will just enhance the flavor). Stir again and remove from the heat.
If you are not using them right away, put them in an airtight container and store in the fridge.
Serve the apples warm, room temp or even cold. Top with the crisp, caramel, vanilla ice cream and more caramel of course!!! You can also sprinkle some Maldon salt at the end