The Only Real Complication Will Be Limiting How Many You Eat
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Here’s what readers over at The Kitchen McCabe have said about this recipe:
Wahhh these look insanely delicious! Saving this recipe immediately – my husband loves apple stuff, and he will go nuts for these!
Don’t let the length of the direction list fool you; this isn’t really hard. Basically, you’re just making a very simple caramel sauce, mixing thin apple slices into that, and sandwiching it between two layers of very easy to make shortbread. Anyone who likes caramel apple flavor will enjoy these, and even people who claim not to be big on sweets may be converted when they have a chunk or two of this.
Ingredients
3 cups Gold Medal flour
¾ cups Domino powdered sugar
1½ cups (3 sticks) Land O Lakes butter, softened
3 very large Granny Smith apples, cored, peeled, and sliced (1/8″ thickness)
1½ cups Domino sugar
⅓ cups water
¾ cups heavy cream
2 tablespoons butter (I used Land O’Lakes)
1 teaspoon coarse Morton salt
Instructions:
Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper, leaving excess parchment hanging out of the pan.
Mix together the flour and powdered sugar in the bowl of a stand mixer. Add the butter to the mixer in large cubes. Mix until the ingredients JUST form a dough. Be careful not to overmix.
Pat just under ⅔ of the dough into the prepared baking dish, smoothing out the top until it is an even thickness. Reserve the rest of the dough for the crumble.
Bake for 20 minutes. While the crust is baking, make the caramel apple filling.
Mix together the water and sugar in a saucepan or saute pan. Heat them over medium heat, mixing occasionally, until the sugar is completely dissolved.
Bring the sugar to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. When the sugar has caramelized to a nice, amber brown, add the apples to the caramel. Remember to stir constantly. The apples will release liquid when they hit the caramel and cause the caramel to harden a bit in places. Continue stirring, the caramel will melt back down after a minute or two.
Continue to cook the apples on high heat for about 3-4 minutes, or until the liquid they released has been cooked out and the caramel is thick again.
Add the cream, butter, and salt to the pan, stirring constantly (use oven mitts to protect your hands). The mixture will froth and bubble. Continue cooking until it settles back down. Once it is glossy and smooth, remove from heat.
Pour the caramel apples on top of the baked crust. Crumble the remaining dough evenly over the top of the caramel apples.
Bake for 15 minutes, until the crumble turns golden brown.
Let cool for at least 1 hour before cutting.
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Quick Tip: This dessert is great when served with vanilla ice cream.
Thanks to The Kitchen McCabe for this yummy caramel apple crumble recipe.