There’s nothing like a warm, comforting dessert on a cold winters night. Apple crisp is one of my favourites. This version has caramel made from apple cider & it is seriously delicious!

Serves 6

Ingredients:

For the Caramel:

2 Cups apple cider, home made or storebought

1/2 Cup dark brown sugar

1/2 Teaspoon vanilla extract

3/4 Cup thickened cream

50g Unsalted butter

For the filling:

5 Large pink lady apples, peeled & sliced into 2-3cm slices

2 Tablespoons apple cider

1 Tablespoon unsalted butter

A pinch of salt

For the topping:

1 Cup dark brown sugar

1 Cup rolled oats

3/4 Cup all purpose flour

1 Teaspoon ground cinnamon

1/2 Cup unsalted butter, cold & cut into cubes

To make the caramel:

Add the apple cider to a medium sized saucpan & bring to a boil on a medium-high heat.

Reduce the heat to medium & cook for 10-15 minutes or until you a left with a cup of cider.

Add the brown sugar to the cider & mix well.

Let the mixture cook for a minute or two, before stiring in the vanilla & salt.

Remove from the heat & add in the cream. Take caution as the cream my bubble up.

Add back onto the heat & stir constantly untl the mixture is hamogeinous.

Add in the butter, reduce heat to a medium-low & stire constantly until the mixture thickens enough to coat the back of a spoon.

Remove from heat & set aside.

To make the filling:

Add the butter & apple cider to a large frying pan set to medium-high.

Once the butter has melted, add in the apples & salt & stir gently.

Cover with a lid & cook for 5-10 minutes or until the apples are fork tender. Sirring occasionally. If the apples start to brown, reduce heat.

Remove the pan from the heat & pour the caramel into the apples.

Toss the apples in the caramel & pour into a 26cm x 6cm round baking dish.

To make the crisp topping:

Preheat oven to 200c.

Add the brown sugar, flour, salt & cinnamon to a large mixing bowl & mix until everything is nicely combined.

Stir in the oats & mix well.

Next, add the cold butter pieces to the mixture & rub the dry mixture into the butter with your finger tips. alternatively you may use a pastry cutter.

The mixture is done when you no longer have huge butter chunks. Don’t over mix.

Spoon the crumble mixture evenly over the apples & caramel & place in the oven to cook for 20 minutes.

Reduce heat to 170c & cook for a further 30-35 minutes. The top should be golden brown, & the caramel mixture bubbling to the surface.

Remove from oven, let stand for five minutes, serve with vanilla ice cream & enjoy!