Apple Crumble with Cardamom-Vanilla Caramel Sauce
- For the Apple Filling:
- 3 Granny Smith apples, peeled, cored, and sliced
- Zest and juice of 1 lemon
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch salt
- For the Crumble Topping:
- 2/3 cup all-purpose flour
- 2/3 cup brown sugar
- 2/3 cup oats
- Pinch salt
- 1 stick (4-ounces) unsalted butter
- For the Vanilla-Cardamom Caramel Sauce:
- 2/3 cup sugar
- 1/4 cup water
- 1 tablespoon butter
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon cardamom seeds, gently crushed to release oils
Preheat the oven to 350 degrees F.
To make the Apple Filling:
To make the Crumble Topping:
In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform. In a baking dish, melt the butter in the microwave until about half melts, 10 to 15 seconds on high. Pour the butter into the flour mixture and incorporate with a fork. Leaving the excess butter in the baking dish, arrange the apple slices in the dish. Top with the flour-oat mixture. Bake until the apples are cooked through and the topping is golden, about 45 minutes.
To make the Vanilla-Cardamom Caramel Sauce:
In a medium-heavy saucepan, mix the water and sugar and bring to a boil over medium-high heat. Allow the mixture to boil, without stirring. Cook's Note: Swirl the pan, if needed. Boil until the sugar mixture is pale golden brown, approximately 7 minutes. Cook's Note: Watch closely; sugar burns quickly.
Remove the pan from the heat, and stirring vigorously add the butter and cream. The mixture will bubble. Add the cardamom seeds and stir to incorporate. Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the cobbler.