Our small group decided to get together and celebrated “Friends-giving” this week and I am so glad we did. Andrew and I will not be going home this year, nor will anyone be visiting us so this time with our dear friends was just what we needed. And as we all squeezed around the table with our paper plates and make-shift chairs, we laughed until we cried and it felt just like a family thanksgiving.
For this occasion, I made my mama’s recipe of apple crisp, which is something that I have been making for years and it has never failed me. I also tried out a new recipe for salted caramel sauce and together they were to die for. Seriously, so so good. You just HAVE to make it and I won’t judge when you lick the remaining caramel right off your plate.
4-6 apples, granny smith or fuji
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp cinnamon
3/4 tsp nutmeg
Heat oven to 375 degrees. Grease bottom and sides of a 13×9 inch pan. Peel and slice apples and layer into a pan. Mix together remaining ingredients and sprinkle over apples. Bake in the oven for 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with vanilla bean ice cream, drizzled with salted caramel sauce.
SALTED CARAMEL SAUCE
1 cup sugar
6 tablespoons of butter, salted
1/2 cup heavy cream
1 teaspoon salt
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
4. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
5. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
6. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
7. Warm the caramel up for a few seconds before using. Caramel can be stored covered in the refrigerator for up to two weeks.
salted caramel sauce recipe source: Sally’s Baking Addiction