Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Apple-cranberry crisp with warm toffee sauce | wefacecook.com Apple-cranberry crisp with warm toffee sauce | wefacecook.com
Recipe

APPLE-CRANBERRY CRISP WITH WARM TOFFEE SAUCE

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 40 minutes
Totaltime: 1 hour 10 minutes

Rich toffee sauce adds lavishness to this tart autumn-fruit crisp.

Ingredients

  • Toffee Sauce:
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1 tablespoon butter
  • 3/4 cup whipping cream
  • 1/2 teaspoon pure vanilla extract
  • Apple Crisp:
  • 8 cups peeled and sliced apples
  • 1 1/2 cups fresh or frozen whole cranberries, cut in half
  • 3/4 cup brown sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups quick-cooking rolled oats
  • 6 tablespoons melted butter

Preparation

  • 1. For toffee sauce; measure water into a heavy-bottomed medium saucepan. Add sugar and butter; do not stir! Measure out whipping cream, set near the stove along with vanilla.
    2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change color. Swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving.
    3. For crisp, evenly spread fruit in a 9 x 13-inch baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit.
    Bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up to 2 days. Warm, uncovered, in a 350ºF (180ºC) oven for 15 to 20 minutes before serving.)
    To serve, pour about 1 tablespoon of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce overtop.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note