Apple Crumble with Cardamom-Vanilla Caramel Sauce

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i have been trying all kinds of toppings for crisps and crumbles for hubby- this is THE ONE - he loved it!!!i didn't make the sauce- he just wanted the crumble-and i just used some fruit i had thrown in the freezer to "save" for a cobbler or crumble-- one tiny yellow delicious apple- one plum and three nectarines-- perfect- i will make it with just apples- i wanted to use what was at hand- shared with the neighbors- and they want the recipe too:-- thaks so much for another great money saving recipe-judy

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Carmel Sauce is a bit tricky to make. I find it easier if you use a skillet instead of a saucepan. Try a 9 inch rather heavy 9 inch skillet (not a non-stick. You can mix ingredients at the beginning, then do NOT stir or it may crystalize. You must cook over medium-low heat until the moisture evaporates and it turns a deep carmel color (not brown ! if it turns brown it may have a burned taste. Remove fraom heat, slowly stir in the butter, then slowly stir in HEAVY cream (not half & half Watch for splatters when you are adding butter and cream. From Bev-Cooks.

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I just tried this recipe for the first time. The cardamom inspired me to substitute pine nuts for the oats in the crumble. I was worried they would burn with a 45 minute bake time but I took the risk anyway and it was successful. That was the only personalization I made other than adding a half-scoop of ice cream to each serving. The apple mixture inside was very tart; probably because of the lemon juice/zest. When I make this again I will be sure to strain the excess lemon juice out of the apple mix before pouring in my baking dish/dishes. The caramel was fine but not something to rave over. Overall I thought this was great but without the ice cream and caramel it would have been way too tart for my taste. Oh – I also divided this into 6 ramekins and packed in the crumble. I melted half of the butter completely for the crumble mix and divided the other half into 6 equal vats and put those in the bottom of each dish, no need to pre-melt.

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I loved this dish. I had Fuji apples so that's what I used and used 4 small ones. I found this to be a delicious dish. I didn't even make the caramel sauce, I'm not a fan of super sweet deserts. The lemon zest and juice brought a nice brightness to the dish. There was plenty of crumble to cover and I could make it in a 9" pie dish which was perfect for my small family. I will definitely make this again.

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This is the first low rating I have ever given Melissa. I give a 2 because the crumble topping was delicious, but the filling was watery, the apples undercooked, and the caramel sauce was grainy. My biggest issue was the watery filling. I think it needed flour or some other thickener. Sorry, Melissa! You are still my favorite!

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Love the apple crumble, but would use more apples to make more of a filling. I didn't try the caramel sauce, maybe next time.

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Dreadful. I should have stuck with my tried and true caramel sauce but I was intrigued by the cardamom. I love that spice but thought it fought with the other ingredients. Just want to save someone else from going to the work to make this.

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It's in the oven now and the house smells wonderful. Thanks, Melissa. This one is great for any occasion.

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Absolutely DIVINE!!! The caramel sauce is unreal it is sooooooo good. I had never had cardamom before and now I think I'm addicted. LOVE IT! I could not find whole cardamom so I used ground cardamom (in the bulk spice isle I did as Melissa says and only bought a little. It goes so well with the cinnamon and apples. I have also made this with a mix of apples and pears. YUM!

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I made the caramel sauce and found it to be really good!!