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Apple Brown Butter Crumble with Caramel Sauce



Crumble: – 20 gingersnap cookies – 3 slices white bread – 1 tablespoon sugar – 1/2 cup Real California salted or unsalted butter, cut into pieces Apple Filling: – 1-1/2 pounds apples (your preference – suggested∶ Fuji or Braeburn) – 1/3 cup raisins – 1 teaspoon orange zest – 2 tablespoons orange juice – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/4 cup Real California salted or unsalted butter, cut into pieces – 1 tablespoon cornstarch Caramel Sauce: – 1-1/2 cups sugar – 1/2 cup water – 1 tablespoon light corn syrup – 1 cup Real California heavy cream – 3 tablespoons Real California salted butter To serve: – Real California vanilla ice cream :Apple Crumble, Baked Apple, Apple Brown Butter Crumble, Brown Butter, Apple Brown Butter with Ice Cream, Baked Dessert, Fruit Dessert, Caramel Sauce, Fall, baking
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To prepare Crumble, place cookies in plastic bag. Crush with rolling pin. Transfer crushed cookies to a food processor with metal blade in place. Pulse until mixture forms fine crumbs. Measure 1 cup and transfer to a mixing bowl. Remove crusts from bread slices and cut into cubes. Transfer bread cubes to food processor and pulse until fine crumbs form. Measure 2 cups and transfer to mixing bowl. Sprinkle with sugar and mix well. Melt butter in a small saucepan over medium heat. Continue to cook, swirling frequently, until butter browns. Pour browned butter, including all browned bits in the bottom of the pan, over topping crumbs. Mix thoroughly and set aside.

To prepare Apple Filling, preheat oven to 350°F. Core and dice apples into 1/2-inch pieces and place in mixing bowl. You should have about 3 cups diced apples. Add raisins, orange zest and juice, cinnamon and nutmeg. Melt butter in small saucepan over medium heat. Cook, swirling frequently, until butter browns. Pour butter and browned bits over apples. Mix thoroughly. Sprinkle with cornstarch and mix again until all pieces are evenly coated. Divide apple mixture evenly between 6 lightly greased, 10-ounce ramekins or oven proof bowls. Divide and spoon crumble topping evenly over each. Bake 30-40 minutes, until crumble topping is golden brown and apple mixture is bubbly. Remove from oven and allow to cool.

To prepare Caramel Sauce,* stir sugar, water and corn syrup together in heavy bottomed saucepan. Bring slowly to a boil over medium heat, stirring constantly until sugar is dissolved. Sugar should be completely dissolved before mixture begins to boil. Using a pastry brush and small bowl of water, brush inside sides of pan to wash down sugar crystals clinging to side.  Continue to cook over medium heat without stirring, until mixture is a deep, golden brown. Remove pan from heat. Slowly stir in about ½ cream. Be careful, mixture will bubble up very quickly. Once bubbling has subsided, stir in remaining cream. Allow to stand 5 minutes then stir in butter. Cool.

To serve, scoop vanilla ice cream over warm crumble and drizzle with Caramel Sauce.

Makes 6 servings.

*Makes about 1-3/4 cups. Caramel Sauce will keep in refrigerator for several months. Microwave or heat in pan over low heat until pouring consistency.