Caramel Apple Crisp
- 1 cup all-purpose flour
- 6 tablespoons sugar
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract (optional)
- 1/2 cup sliced almonds
- 2/3 cup sugar
- 1/4 cup unsweetened apple juice
- 3 tablespoons cold unsalted butter, cut into small pieces
- Pinch of salt
- 4 pounds baking apples such as Golden Delicious, Gala, or Crispin (about 7 large), peeled, cored, and cut into 1-inch-thick slices
- 2- to 2 1/2-quart shallow baking dish
- Preheat oven to 375u0b0F with rack in middle. Butter baking dish
- Pulse together flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.
- Set aside 1/4 cup for filling and transfer remaining topping to a bowl. Stir in almonds.
- Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.
- Remove from heat and carefully add apple juice, butter, and salt (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
- Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish. (Dish will be very full.)
- Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.
- Bake until apples are tender and top is golden and crisp, about 1 hour. Cool to warm or room temperature.
flour, sugar, cold unsalted butter, salt, vanilla, almond, almonds, sugar, apple juice, cold unsalted butter, salt, baking apples
Taken from www.epicurious.com/recipes/food/views/caramel-apple-crisp-368529 (may not work)