October is National Dessert Month, so I decided to share a recipe I learned after watching “Ten Dollar Dinners” this week. I made this very easy, super inexpensive dessert and everyone LOVED it. I recommend you try it and then the second time around make it your own. This time I want to add an extra apple and do half oats and half apple cinnamon granola to see what happens. Don’t forget the ice cream at the end because you can’t eat this without some vanilla ice cream OF COURSE!
For the apple filling – 3 Granny Smith apples (peeled, cored, and sliced), Zest and juice of 1 lemon, 2 tablespoons granulated sugar, 1 teaspoon ground cinammon, pinch of salt
For the crumble topping – 2/3 cup of flour, 2/3 cup of brown sugar, 2/3 cup of oats, pinch of salt, 1 stick of butter
For the vanilla caramel sauce – 2/3 cup of sugar, 1/4 cup water, 1 tablespoon butter, 1/2 cup of heavy cream of half and half, 1 teaspoon vanilla extract
To make the Apple Filling:
In a small bowl, toss the apple slices with the lemon zest, lemon juice, sugar, cinnamon, and salt, and set aside.
To make the Crumble Topping:
In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform. In a baking dish, melt the butter in the microwave until about half melts, 10 to 15 seconds on high. Pour the butter into the flour mixture and incorporate with a fork. Leaving the excess butter in the baking dish, arrange the apple slices in the dish. Top with the flour-oat mixture. Bake until the apples are cooked through and the topping is golden, about 45 minutes.
To make the Vanilla-Cardamom Caramel Sauce:
In a medium-heavy saucepan, mix the water and sugar and bring to a boil over medium-high heat. Allow the mixture to boil, without stirring. Cook’s Note: Swirl the pan, if needed. Boil until the sugar mixture is pale golden brown, approximately 7 minutes. (Note: Watch closely; sugar burns quickly, but don’t take it off the burner if it’s not brown yet because your sauce will be very watery.)
Remove the pan from the heat, and stirring vigorously add the butter and cream. The mixture will bubble. Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the cobbler.