Apple Crisp With Toffee Sauce

READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup sugar, 125 ml
  • 14
    cup flour, 60 ml
  • 1
    tablespoon cinnamon, 15 ml
  • 12
    teaspoon salt, 2 ml
  • 1
    cup light cream, 250 ml
  • 1
    tablespoon lemon juice, fresh squeezed, 15 ml
  • 8
    apples, Granny Smith, peeled, cored, and sliced into wedges
  • 1 12
    cups flour, 375 ml
  • 1
    cup brown sugar, packed, 250 ml
  • 2
    teaspoons cinnamon, 10 ml
  • 14
    teaspoon salt, 1 ml
  • 34
    cup butter, cold, 175 ml
  • 1
    cup brown sugar, packed, 250 ml
  • 12
    cup butter, 125 ml
  • 12
    cup light cream, 125 ml
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DIRECTIONS

  • Preheat oven to 350 F (180 C). Butter a 9x13 in (23x33cm) baking dish.
  • Prepare the filling: In a large bowl mix together the 1/2 Cup sugar, 1/4 Cup flour, tablespoon of cinnamon, and half teaspoon of salt. Gradually add the 1 Cup light cream and the lemon juice, stirring until combined. Toss the apples with this mixture, and then spoon into the prepared pan.
  • Prepare the topping: Mix together the 1 1/2 Cup flour, 1 Cup brown sugar, 2 teaspoons cinnamon, and 1/4 tsp salt. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the apples and pat down lightly.
  • Bake 45 minutes.
  • Prepare the toffee sauce: Combine the remaining 1 Cup brown sugar, 1/2 Cup butter and 1/2 Cup light cream in a sauce pan. Stir over low heat until the sugar is completely dissolved. Simmer until the sauce thickens.
  • Serve the crisp warm with sauce poured over all.
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