Caramel Cinnamon'd Apple Crisp Recipe

Preheat the oven to 375°F (190°C). Lightly butter a 9-inch (23 cm) square baking dish or a similar-sized ovenproof skillet.

Toss the peeled, cored and sliced Granny Smith apples with the lemon juice in a large bowl to prevent browning.

In a large sauté pan over medium heat, melt 2 tablespoons unsalted butter. Add the granulated sugar and 1 cup light brown sugar, stirring until the sugars dissolve and begin to bubble gently (about 2–3 minutes).

Stir in the ground cinnamon, ground ginger and 1 teaspoon salt. Cook for 30 seconds until fragrant.

Add the sliced apples and toss to coat. Cook, stirring occasionally, for 5–7 minutes until the apples begin to soften and the mixture is syrupy but the apples still hold shape.

Mix the cornstarch with 2 tablespoons heavy cream to make a slurry. Pour the slurry into the pan and continue cooking for 1–2 minutes until the sauce thickens and coats the apples.

Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust seasoning (add a pinch more salt or 1/4 teaspoon cinnamon if desired). Transfer the caramelized apple mixture into the prepared baking dish and spread into an even layer.

In a medium bowl, combine 1 cup all-purpose flour, 1 cup rolled oats, 3/4 cup light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon kosher salt. Mix to distribute ingredients evenly.

Add the cold, cubed unsalted butter (8 tablespoons) to the dry mixture. Using a pastry cutter, two knives or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If using, stir in 1/2 cup toasted chopped pecans or walnuts for texture.

Scatter the topping evenly over the caramelized apples, pressing lightly in some spots so larger crumbs adhere but leaving some loose crumbles for texture.

Place the baking dish on a rimmed baking sheet (to catch any bubbling syrup) and bake in the preheated 375°F (190°C) oven for 30–35 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges.

If the topping is browning too quickly, loosely tent with aluminum foil for the last 5–10 minutes of baking.

Remove from the oven and let the crisp rest for 10–15 minutes to set the filling. Sprinkle lightly with sea salt flakes if using to enhance the caramel flavor.

Serve warm in bowls or plates. Optionally top each serving with a scoop of Vanilla Bean Gelato or vanilla ice cream for an additional $1.99. Spoon extra caramel from the pan over the gelato if desired.