Brandied Caramel-Apple Crumble

• Filling:
• 1 1/2 tablespoons butter, divided
• 3 pounds Granny Smith apples, peeled and cut into 1/2-inch slices (about 8 apples)
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground allspice
• 1/2 cup Calvados (apple brandy)
• 1/4 cup packed dark brown sugar
• 2 tablespoons half-and-half
• 3 tablespoons Calvados (apple brandy)
• 2 teaspoons cornstarch
• Cooking spray
• Topping:
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup finely chopped walnuts, toasted
• 1/4 cup finely chopped pecans, toasted
• 1/4 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 tablespoons honey
• 2 tablespoons walnut or canola oil
• 1 large egg yolk, lightly beaten

1. Preheat oven to 375u0b0.
2. To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apples; saute 8 minutes or until crisp-tender. Stir in 1 teaspoon cinnamon, vanilla, and allspice; cook 1 minute. Add 1/2 cup brandy; cook 1 minute or until liquid is absorbed. Remove from heat.
3. Combine 1 1/2 teaspoons butter, 1/4 cup sugar, and half-and-half in a small saucepan. Cook over medium heat just until sugar dissolves and mixture is slightly thick (about 5 minutes). Remove from heat.
4. Combine 3 tablespoons brandy and cornstarch, stirring with a whisk. Add half-and-half mixture and cornstarch mixture to apple mixture; spoon into a 2-quart baking dish coated with cooking spray.
5. To prepare topping, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, nuts, 1/4 cup sugar, 1 teaspoon cinnamon, and salt in a large bowl. Combine honey, oil, and egg yolk; add to flour mixture. Stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375u0b0 for 30 minutes or until golden and bubbly.

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Taken from www.myrecipes.com/recipe/brandied-caramel-apple-crumble (may not work)