Apple Cranberry Crisp With Warm Toffee Sauce Recipe

How to Make 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.