Two-Apple Crisps with Caramel Sauce

• 1 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon table salt, plus a pinch for the apples
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
• 1 1/2 pounds Golden Delicious apples (about 3 large apples), peeled, cored, and thinly sliced
• 1 1/2 pounds Granny Smith apples (about 3 large apples), peeled, cored, and thinly sliced
• 1/4 cup granulated sugar
• 1 teaspoon freshly squeezed lemon juice
• Pinch of nutmeg
• Caramel Sauce (opposite)
• 1/2 cup plus 2 tablespoons granulated or turbinado sugar
• 1 1/4 cups heavy cream
• 1/4 teaspoon table salt
• 1 teaspoon vanilla extract
• (makes about 1 1/4 cups)

1. Preheat the oven to 350F.
2. To make the topping, combine the brown sugar, flour, oats, cinnamon, and 1/2 teaspoon salt in a medium bowl.
3. Using a fork, cut in the butter until the mixture resembles coarse crumbs.
4. Set aside until ready to use.
5. In a large bowl, toss the apples with the granulated sugar, lemon juice, nutmeg, and a pinch of salt.
6. Divide the apples among 8 ramekins, mounding them.
7. Cover the apples with the oat topping, pressing the mixture lightly onto the apples.
8. Make sure the apples are completely covered by the topping.
9. Bake for 45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
10. Let the crisps cool for 5 minutes before serving.
11. Drizzle each one with caramel sauce.
12. Pour 6 tablespoons water into a heavy-bottomed 2-quart saucepan.
13. Add the sugar and heat over medium-high, occasionally swirling the water gently, until the sugar melts, about 3 minutes.
14. While the sugar is cooking, bring the cream and salt to a simmer in a separate small, covered saucepan over medium-low heat, stirring occasionally.
15. As soon as the mixture starts to simmer, remove it from the heat.
16. Once the sugar is completely melted, raise the heat to high and boil it for 6 to 10 minutes, or until the mixture turns the color of straw.
17. Reduce the heat to medium and continue to cook for 2 minutes, or until the syrup is a deep amber color.
18. (Pay close attention during these last 2 minutes of cooking so the syrup does not burn.)
19. Remove the pan from the heat and carefully pour about one-third of the hot cream into the caramel.
20. The mixture will bubble vigorously.
21. Let the bubbling subside and add the remaining hot cream and the vanilla, whisking until smooth.
22. Serve warm.

brown sugar, flour, oldfashioned, ground cinnamon, salt, cold unsalted butter, golden delicious apples, apples, granulated sugar, freshly squeezed lemon juice, nutmeg, caramel sauce, turbinado sugar, heavy cream, salt, vanilla

Taken from www.epicurious.com/recipes/food/views/two-apple-crisps-with-caramel-sauce-387814 (may not work)