Apple Cranberry Crisp With Warm Toffee Sauce Receita

Indulge in the irresistible flavors of fall with this Apple Cranberry Crisp, topped with a luscious, homemade toffee sauce! The crisp boasts a perfectly balanced blend of tart cranberries and sweet apples, all nestled under a buttery oat crumble. The toffee sauce, with its hints of burnt sugar, adds a touch of sophisticated sweetness that elevates this classic dessert. A guaranteed crowd-pleaser for autumn gatherings or cozy nights in!

Preparo 20 min
Cozimento 60 min
Calorias 688.3 kcal
Proteína 12g
Avaliação Seja o primeiro
Apple Cranberry Crisp With Warm Toffee Sauce 170

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Ingredientes para Apple Cranberry Crisp With Warm Toffee Sauce

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Como fazer Apple Cranberry Crisp With Warm Toffee Sauce

  1. **Toffee Sauce:**
  2. In a heavy-bottomed medium saucepan, combine 1/2 cup water and 1 cup granulated sugar.
  3. Add 6 tablespoons (3 ounces) unsalted butter.
  4. DO NOT STIR.
  5. In a separate container, measure out 1/2 cup heavy whipping cream and 1 teaspoon vanilla extract; set aside near the stove.
  6. Place the saucepan over medium-high heat and bring to a boil WITHOUT stirring.
  7. Let it bubble briskly for 5-7 minutes, or until the sugar turns a light amber color.
  8. Gently swirl the pan until the color deepens to a rich, golden brown.
  9. Carefully and slowly pour in the heavy cream (it will bubble vigorously!), keeping your face away from the pan.
  10. Stir vigorously with a wooden spoon until smooth.
  11. Remove from heat and stir in the vanilla extract.
  12. Let the sauce cool to lukewarm before transferring it to a container. (It will thicken as it cools.)
  13. Warm the sauce gently in a small saucepan or microwave before serving.
  14. **Crisp:**
  15. Preheat oven to 350°F (175°C).
  16. In a large bowl, gently combine 6 cups peeled and sliced apples (a mix of Honeycrisp and Granny Smith recommended), 1 cup fresh or frozen cranberries, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  17. In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt.
  18. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  19. Spread the fruit evenly in a 9x13 inch baking dish.
  20. Sprinkle the oat crumble topping evenly over the fruit.
  21. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender.
  22. Let cool slightly before serving.
  23. To serve: Pour 1 tablespoon of warm toffee sauce onto each serving plate. Top with a generous portion of the apple cranberry crisp and drizzle with extra sauce.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

313g

Fat

78g

Carbs

37g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Cobblers And Crisps Desserts Fruit Canadian Dinner Party Fall Kid Friendly Vegetarian Dietary Low Sodium Seasonal Inexpensive Ontario Low In Something Apples Berries Taste Mood Sweet

Perguntas frequentes

Quanto tempo leva para fazer Apple Cranberry Crisp With Warm Toffee Sauce?

Apple Cranberry Crisp With Warm Toffee Sauce leva cerca de 80 minutos do início ao fim — aproximadamente 20 minutos de preparo e 60 minutos de cozimento.

Quantas calorias tem Apple Cranberry Crisp With Warm Toffee Sauce?

Apple Cranberry Crisp With Warm Toffee Sauce tem aproximadamente 688.3 calorias por porção, com cerca de 12 g de proteína, 37 g de carboidratos e 40 g de gordura.

De quais ingredientes preciso para Apple Cranberry Crisp With Warm Toffee Sauce?

Os principais ingredientes de Apple Cranberry Crisp With Warm Toffee Sauce são Water, Granulated Sugar, Butter, Whipping Cream, Pure Vanilla Extract, Apples. Veja a lista completa com as medidas acima.

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