Caramel Apple Crisp

For some reason I really wanted a dessert with apples, but I didn't want to do an apple pie. Yes it's an oldie-but-goodie, but it's kind of Jan's thing. So I thought of doing a crisp and found this one using caramel, and instantly I knew  had to make it!

Caramel Apple Crisp

Things you'll need:

For the topping:

• 1/2 cup all-purpose flour
• 1/2 cup quick oats
• 6 tablespoons sugar
• 6 tbsp cold unsalted butter, cut into small pieces
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon pure almond extract (optional)
• 1/2 cup sliced almonds (optional)
• cinnamon and nutmeg to taste

For the filling:

• 2/3 cup sugar
• 1/4 cup unsweetened apple juice
• 3 tbsp cold unsalted butter, cut into small pieces
• Pinch of salt
• 4 pounds baking apples such as Golden Delicious, Gala, or Crispin (about 7 large), peeled, cored, and cut into 1-inch-thick slices (I used half Gala half Granny Smith)

• Preheat oven to 375°F with rack in middle 
• Butter baking dish

For the topping:

• Pulse together flour, oats, sugar, butter, salt, and extracts in a food processor until some large clumps form. If you don't have a processor smash the butter into the remaining ingredients, making sure to get out most of the clumps
• Set aside 1/4 cup for filling and transfer remaining topping to a bowl. Stir in almonds.

For the filling:

• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.
• Remove from heat and carefully add apple juice, butter, and salt (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
• Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish.
• Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.
• Bake until apples are tender and top is golden and crisp, about 1 hour. Cool to warm or room temperature.

This was one of the best crisps I've ever had! It paired fantastically with ice cream! 

If you have some extra time on your hands, you can make the juice you need for the recipe by simmering the peels and the cores of the apples in about 2 inches of water on a low heat with some cinnamon and nutmeg.  Strain and there you go.