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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you love apples and caramel, you should love this. Recipe is from Rachael Ray. Ingredients:
8 apples, peeled, cored and cut into 1/2-inch-thick wedges |
1/2 cup heavy cream |
1 cup brown sugar |
3/4 cup granulated sugar |
1/4 cup brandy |
3/4 cup unsalted butter, chilled |
2 tablespoons unsalted butter, chilled |
1 tablespoon pure vanilla extract |
3/4 teaspoon salt |
1 1/2 cups flour |
1/2 teaspoon ground cinnamon |
1/2 cup chopped pecans, toasted |
2 cups whipped cream, for serving |
Directions:
1. Preheat the oven to 375°.
2. Grease a 9-by-13-inch baking dish; add the apples.
3. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking.
4. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
5. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon.
6. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
7. Scatter the topping over the apples and bake until golden, 1 hour.
8. Let cool for 10 minutes.
9. Serve with the whipped cream.
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