After our apple picking adventure, we came home with lots of fresh apples that needed to be made into something delicious and apple crisp is my favorite. I found this delicious recipe on pinterest and we all loved it!! The caramel sauce tastes like it could be made into delicious candies and adds the best topping to the crisp. I think what also makes it tastes so good and different is that the apples are cooked before baked so they are extra soft and flavorful. I would definitely recommend this served with vanilla bean ice cream and prepare to get your socks knocked off. It's a fall must-bake for sure.

SALTED CARAMEL APPLE CRISP

| INGREDIENTS |

FOR THE FILLING:

7 cups apples, peeled and sliced [I used three different kinds of apples]

1/2 cup packed light brown sugar

1/2 cup white sugar

1/4 cup all-purpose flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons sea salt

1 teaspoon vanilla

4 tablespoons heavy cream

4 tablespoons butter

FOR THE TOPPING:

1 cup flour

1/3 cup brown sugar

1/4 tablespoon cinnamon

3 tablespoons butter, melted

| INSTRUCTIONS |

1 | Preheat oven to 375F. In a large pot over medium-high heat, combine all the filling ingredients. Toss well to evenly mix the ingredients and stir a bit while the butter melts.

2 | Cook for 8-10 minutes or until apples are a little soft and the liquid has turned golden.

3 | Turn filling into an 8x8 inch pan or 9 inch pie dish and set aside while you prep the topping.

FOR THE TOPPING:

4 | Stir the flour, sugar and cinnamon together in a medium-sized bowl. Stir in the melted butter until large crumbs form.

5 | Sprinkle the crumble over the apples and bake for 30-40 minutes or until golden and crispy.

6 | While the crisp is baking, make the caramel sauce to serve over the crisp when it's ready.

SALTED CARAMEL SAUCE

| INGREDIENTS |

1 cup white sugar

6 tablespoons butter, cut into cubes

1/2 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon sea salt

| INSTRUCTIONS |

1 | Before you begin, get all your ingredients ready and have them waiting near your stove-top.

2 | Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle about a tablespoon of the sugar into the bottom.

3 | Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted.

4 | Sprinkle some more sugar on top and repeat the "swirl and shake" over the heat until the new sugar is incorporated and melted into the first batch. [The sugar will start to caramelize at this point which is why you want to lift it off the heat, preventing it from burning.]

5 | Repeat the previous step with the remaining sugar, sprinkling a little at a time until it is all melted and a dark amber color.

6 | Add the butter and whisk until totally melted and combined.

7 | Remove from the heat and slowly stream the cream into the caramel. [It may seize up and foam a bit!] Whisk it rapidly until smooth. Stir in the vanilla and sea salt.

8 | Pour caramel in a glass jar or measuring cup and allow to cool. It will last in the fridge for up to a month or in an air-tight container.

[quick tip: if adding the cream causes the mixture to seize up and separate - don't despair! Just stir the whole mixture over low heat until the clumps of caramelized sugar melt completely.]

original recipe from The Baker Chick