Ingredients
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
Directions
Preheat the oven to 350 degrees F.
To make the Apple Filling:
In a small bowl, toss the apple slices with the lemon zest, lemon juice, sugar, cinnamon, and salt, and set aside.
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.
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By nanny129_8682271
douglasville, GA
on April 04, 2013
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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
By mayflowerbobbev...
Oceanside,, 43
on April 02, 2013
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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.
By Ashley.the.Virg...
Virginia Beach,...
on February 20, 2013
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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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