apples

Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.

Foolproof Tarte Tatin

salted butter, very soft

granulated or light brown sugar

puff

At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don’t worry if the apples turn brown; they will be browned during the cooking anyway.)

When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.

Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.

On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.

Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.

Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.

Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.

Julia Moskin demonstrates the art of caramelizing apples for a crisp and sweet tarte Tatin.

Foolproof Tarte Tatin Recipe

This shareable loaf is made with plush challah bread and filled with lightly sugared apples, then finished in a shiny honey glaze. 

Apple Honey Challah Pull-Apart Bread

eggs,

water

Cooking spray butter

all-purpose flour

bread flour

(1/4-ounce) packet instant yeast (2 1/4 teaspoons)

salt

honey

vegetable oil

unsalted butter

sugar

ground cinnamon, plus more as needed

Make the dough: Let 2 large eggs and 1/2 cup water sit out to come to room temperature. Coat a 9x5-inch loaf pan with cooking spray or softened butter. (If you would like a loaf that dramatically climbs out of the pan, use an 8 1/2 x 4 1/2-inch loaf pan instead.) Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. 

Place 1 1/2 cups all-purpose flour, 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water, 3 tablespoons honey, and 3 tablespoons vegetable oil. Continue to beat until a shaggy dough forms.

Remove the paddle and scrape off any dough back into the bowl. Attach the dough hook and mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes.

Coat a medium bowl with butter or cooking spray. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the honey glaze and apple filling.

For the glaze: Heat 8 tablespoons unsalted butter, 1/2 cup honey, and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat and stir until melted, combined, and smooth. Remove from the heat, cover, and set aside.

For the filling: About 30 minutes before the dough is ready, peel, core, and dice until you have 3 cups apples and place in a medium bowl. Melt 3 tablespoons unsalted butter and add to the bowl. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, and toss with your hands to combine. Taste and add more cinnamon if desired.

Assemble the challah: Turn the dough out onto a clean, unfloured work surface. Roll the dough into a rough 20x15-inch rectangle with a long side closer to you. Transfer the apple mixture and any accumulated juices onto the dough and spread it into an even layer. Lightly press the apples into the dough with your fingers.

Cut the rectangle into 36 pieces: cut the dough lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Stack 6 pieces together, then repeat to form 6 stacks total. Transfer the stacks to the prepared pan, lining them up like dominos. You will have to squeeze them in tightly and the apples may fall off as you do so, but don’t worry. Just pick up any fallen apples and tuck them between the pieces of dough in the pan.

Loosely cover the pan with plastic wrap and let the dough rise in a warm place until about 1 1/2 times its original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment paper.

Place the pan on the baking sheet. Uncover the challah and brush with warm glaze (rewarm it first if needed). Bake 20 minutes. Rotate the loaf and bake until golden brown, with an internal temperature of about 200°F, 10 to 20 minutes more. If the ends of the loaf start to brown too quickly after the first 20 minutes, cover them loosely with aluminum foil.

Place the loaf on a wire rack and let cool 10 to 15 minutes. Run a paring knife around the edges to loosen the loaf, then remove the bread from the pan. Brush the top and sides with more warm glaze. Serve warm or at room temperature, with softened salted butter and/or more glaze if desired.

<em>Learn how to make real homemade caramel apples with this from-scratch recipe. For best success, watch the video tutorial, read the post, and review the recipe before beginning.</em>

Homemade Caramel Apples

(420 milliliters) heavy cream

(240 milliliters) light corn syrup

(400 grams) packed light or dark brown sugar

(4 Tablespoons; 60 grams) unsalted butter,

vanilla extract

Prep the apples: 

Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.

Line a large baking sheet with a silicone baking mat (preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.

Make the caramel

Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down&#8211; keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you&#8217;ll get an inaccurate reading).

Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F &#8211; 240°F. Reaching this temperature should take about 15 &#8211; 20 minutes, though don&#8217;t use time as your guide because it depends on your stove. Don&#8217;t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F &#8211; 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.

Dip the apples

Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. If you want to wrap the caramel apples in cellophane treat bags for travel/gifting, wait until the caramel has completely set.

If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&amp;Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.

For displaying or serving, I recommend placing on wax paper or another nonstick surface. Even when the caramel has completely set, caramel apples may slightly stick to a serving dish. To eat a caramel apple, you can bite right into it or sit it upright on a cutting board and cut slices around the stick. (Or pull out the stick and slice.) These are great for sharing!

Loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.

I made the caramel and it came out great.  I heated it to 240 as i wanted a thicker caramel.  It was as expected and tasted wonderful.  It did not stick to the apples no matter what I tried.  I washed them, dried them well.  The caramel just puddled.

The same thing happened to me just now and came here to read the comments to see if I can trouble shoot but sounds like many of us are having the same problem.

This caramel recipe is delicious! Unfortunately, my caramel looks grainy despite wiping down the pot sides with a water moistened pastry brush. Does one continuously wipe down the sides of the pot during the process of not stirring the mixture, as the liquid is continuously bubbling up the sides? Any suggestions?

Made this tonight and it turned out well! I ended up double dipping some of the apples after I let them sit a minute or two. Can't wait to share them with my Bible study gals tomorrow night! Glad I have a new yummy recipe.

I’ve never loved caramel apples, until now!  I decided to participate in this challenge and use the apples as a party favour at my son’s birthday party.  I only saved one apple for my husband and I, and wish I had saved more!  The caramel was soft, creamy and chewy...delicious.  I didn’t have a candy thermometer, and used a meat thermometer that only went up to 220.   I let the caramel bubble for a short time after it reached 220, and it came out just right. It cooled for ten minutes, next time I would only cool it for five minutes, as it was very thick on the last few apples I made.  Overall this recipe was a huge success.  Thanks Sally!  You made me a believer.

The caramel came out not to thick and tasted delicious. My grandson was licking off the caramel and then eating the apple. I have made about 10 of Sally’s recipes and each one didn’t let me down.

Turned out perfectly....maybe a little too good ;)

This was easy, just followed the directions and the carmel apples turned out perfectly.  I had done 4 apples with wrapped caramels.  I hadn't seen this receipe before. It was much harder and didn't turn out as well.   Thanks

Thank you for an amazing caramel apple recipe with lots of details. Tried it tonight and turned out way better than I thought . I have always been nervous to try these so can't believe they actually turned out! For some reason my very last apple I dipped did not keep the caramel on. Might have been the temperature of the caramel cooled down too much. 

I drizzled chocolate and topped with toffee bits.

Caramel tasted wonderful but way too thin. Maybe next time I will cook longer but I brought it to 240 and then had to let it sit for 40 min.   Still slipped right off the apples.

So disappointed didn't turn out the caramel taste wonderful , BUT the caramel won't stick to the apples. I followed the recipe to the letter.  I've always used the caramel's you have to unwrap never had this problem.

I cooked and cooked this caramel until it smelled awful, but it never reached the desired temperature! It got stuck at 224 and would not get hotter, I'm not sure why this happened. Needless to say I still tried using it and the caramel just slid right off, even after letting it sit for almost an hour before dipping.

https://www.youtube.com/watch?v=LtZ5CtorSvc

Learn how to make real homemade caramel apples with this from-scratch recipe. For best success, watch the video tutorial, read the post, and review the recipe before beginning.

Ingredients
8–9 cold apples
1 and 3/4 cups (420ml) heavy cream
1 cup (240ml) light corn syrup
2 cups (400g) packed light or dark brown sugar
1/4 cup (4 Tablespoons; 60g) unsalted butter, at room temperature
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract

Get the full recipe: https://sallysbakingaddiction.com/homemade-caramel-apples/

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#baking #recipes #caramelapples

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

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Homemade Caramel Apples | Sally's Baking Addiction

<em>This recipe is for whole baked apples stuffed with buttery brown sugar oat crumble. For extra flavor, feel free to swap the water with warm apple cider.</em>

Baked Apples

3 Tablespoons (43 grams) unsalted butter, softened

1/4 cup (50 grams) packed light or dark brown sugar

cinnamon

nutmeg

1/4 cup (20 grams) old-fashioned whole rolled oats

large apples (see note),

Tablespoons raisins, dried cranberries, or chopped nuts

3/4 cup (180 milliliters) warm water

Using a handheld or stand mixer with a paddle attachment, or simply using a fork or spoon, beat/mash the butter, sugar, cinnamon, and nutmeg together until combined. Stir in the oats, then the raisins/dried cranberries/nuts, if using. Set aside.

Core the apples: 

This can be tricky, but I recommend using a sharp paring knife and a spoon. (Or an apple corer.) I find cookie scoops can easily break or crack the apples. Using a sharp paring knife, cut around the core, about halfway or 3/4 down into the apple. Use a spoon to carefully dig out the core. Takes a bit of patience and arm muscle. Once the core is out, use a spoon to dig out any more seeds.

Place cored apples in an 8-inch or 9-inch baking pan, cake pan, or pie dish. Spoon filling into each apple, filling all the way to the top. Pour warm water into the pan around the apples. The water helps prevent the apples from drying out and burning.

Bake for 40-45 minutes or until apples appear slightly soft. Bake longer for softer, mushier baked apples. The time depends on how firm your apples were and how soft you want them to be.

Remove apples from the oven and, if desired, baste the outside of the apples with juices from the pan. This adds a little moisture to the skin, but it&#8217;s completely optional.

Serve warm with salted caramel, whipped cream, or ice cream. Cover and store leftovers in the refrigerator for up to 2 days.

So easy and so delicious. Definitely making these again

Kids loved making this recipe, and we carved little mini faces into the side to make them look like jack o lanterns for Halloween
They were delicious, and I’m told we’ll be making them again ASAP

I made this for a dinner party and it was a huge hit! Easy and super tasty. I loved the rolled oats. I will be making it again. Thanks for another winner!

Quick, easy and tasty. It is a little tricky to core the apples, but worth it!

These were so delicious! I put some Irish whiskey in the pan with the water. Also, I made your Salted Carmel recipe as a little bonus it put these over the top!

I made these while my husband at work. I have to admit, the temptation of eating his share before he got home (after eating my own) was real! I wish I would have baked the full batch rather than a half-batch!

Coring the apple was not too hard, and the recipe certainly came together quickly. I used 2 Gala apples, which worked out great; I only needed to bake them for 35 minutes. I added a touch of pumpkin pie spice and granola to the filling and served it with homemade salted caramel sauce—the perfect finishing touch!

The apples were such a warm delicious treat and very easy to make! Next time I'll use bigger apples and core out the bottom, and get some caramel sauce! Yum!

So so easy and tastes JUST like apple pie!! I used chopped pecans and baked for 40 minutes (not a fan of mushy apples) and they came out perfect!

I loved this recipe! It was so easy, and it tasted just like an apple crumble. I loved the individual portions, and I can't wait to make these again! I used a melon baller to core the apples, and it worked like a charm.

I made these for the challenge and they came out good and were very easy to make. I served them with Sally’s Salted Caramel Sauce and vanilla ice cream. The whole family loved them!

Great recipe! Simple but delicious. I used a grapefruit spoon to core the apples.

https://www.youtube.com/watch?v=fLtIDKrH_u8

Craving a dessert where fresh apples shine? These juicy baked apples highlight fall’s favorite fruit. Core your apples, fill with a buttery brown sugar cinnamon crumble, then bake until slightly soft. Enjoy warm from the oven and for a little extra pizazz, serve with salted caramel or vanilla ice cream.

Ingredients
3 Tablespoons (43g) unsalted butter, softened to room temperature (extra soft, so it’s easy to mash)
1/4 cup (50g) packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup (20g) old-fashioned whole rolled oats
optional: 2 Tablespoons raisins or chopped nuts
4 large apples (see note), rinsed and patted dry
3/4 cup (180ml) warm water

Get the full recipe: https://sallysbakingaddiction.com/baked-apples/

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#baking #recipes #bakedapples

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
Pinterest: https://twitter.com/SallysBakeBlog

Baked Apples | Sally's Baking Addiction

This fall-inspired recipes result is tender apples, savory chicken with crisp skin, and browned cabbage deeply flavored with all the juices from the chicken. 

Skillet-Roasted Chicken with Apples and Cabbage

kosher salt, divided

black pepper, plus more as needed

thyme

(about 4-pound) whole chicken

Honeycrisp, apples

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, prepare the cabbage and chicken.

Cut 1/2 large or 1 small cabbage into at least 1-inch thick slabs. Arrange cut-side down in a single layer in a 10 or 12-inch cast-iron or other oven-safe skillet or frying pan, trimming or cutting them as needed to fit in a single, tight layer. Season with 1 teaspoon of the kosher salt and a few grinds of black pepper.

Mix 1/2 teaspoon dried thyme, the remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a small bowl. Cut 3 tablespoons unsalted butter into small pieces. Scatter about 1/3 of the butter pieces over the cabbage. 

Remove and discard any giblets inside a whole chicken, then pat the chicken dry with paper towels. Gently run your fingers between the skin and meat over the breasts and legs to loosen and separate without tearing. Tuck the remaining pieces of butter under the skin. Season the outside of the chicken all over with the thyme mixture. Place the chicken breast-side up on the cabbage, then tuck the wing tips under the body.

Roast for 30 minutes. Meanwhile, peel 2 medium apples. Quarter and core the apples for 8 total pieces.

Remove the pan from the oven. Tuck the apple pieces around and a little bit under the chicken. Roast until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF, 30 to 40 minutes more.

Remove the pan from the oven. Tilt the chicken slightly (I like to insert the handle of a wooden spoon into the neck cavity to tilt it) so the juices in the cavity run out into the pan. Transfer the chicken to a clean cutting board and let rest at least 15 minutes. Meanwhile, nestle the apple pieces into the cabbage. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more.

Carve the chicken and serve with the cabbage and apples.

Easy Sautéed Cinnamon Apples

butter or coconut oil

apple,

brown sugar

cornstarch + 2 tablespoons of water

In a medium saucepan, melt the butter over medium heat. Once it&#8217;s completely melted, add in the apples and stir until they are fully coated in the butter. Sautee for 7-10 minutes until nice and tender to your liking. The cook time depends on the thickness of your apples.

While the apples cook, stir together the cornstarch and water in a small bowl and set aside.

Once the apples are tender, take the pan off of the heat and immediately stir in the cornstarch slurry. Once combined, stir in the brown sugar, cinnamon, and nutmeg.

It was delicious over vanilla ice cream for desert! 

Chicken Normandy, also known as &#x27;Poulet á lá Normande,&#x27; is a super delicious, fall, French Chicken dish. It is whole chicken legs braised in apple cider and brandy; then cooked with onions, garlic, and herbs, and finally finished off with cream, dijon mustard, and fried apples. It&#x27;s luxurious, has that definite &quot;Wow&quot; factor both in look and in taste - yet it&#x27;s easy to make. 

Chicken Normandy (Chicken Legs Braised in Apple Cider & Brandy)

Butter

Apples* (see notes) (peeled, cored, sliced)

Whole Chicken Leg Quarters

Salt (to season each chicken leg)

tbsp Butter (unsalted, to sear the chicken legs)

Yellow Onion (medium size, sliced)

Garlic (minced)

Dry Thyme

Brandy ((ideally Apple Brandy))

Apple Cider ((Claudy Apple Juice))

Heavy Cream

Dijon Mustard

springs Fresh Thyme (chopped)

Salt & Pepper

Fry the apples:  Peel, quarter, remove seeds and slice the apples. Heat 2 tablespoons of butter in the skillet, add the apples in one layer and fry them until golden brown, flipping a few times. Once cooked on both sides, remove apple slices and set them aside (about 5-7 minutes)

Sear the Chicken: To the same skillet add another 2 tablespoons of butter; season chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken on the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from a pan and set aside.

Prepare the braising liquid: Preheat the oven to 375ºF. To the same pan add sliced onions. Sauté the onions on medium heat for approximately 5-7, add garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add apple cider (cloudy apple juicer) and cook for about 5 minutes.

Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mittens.

Finish up the sauce: Remove your chicken onto a plate and finish up the sauce. First, add heavy cream and then Dijon mustard and mix well. Cook it for about 5 minutes until the sauce thickens out. Add fried apples, fresh thyme, and chicken back to the skillet (to soak up some of the sauce).

Serve: To serve place the sauce onto the plate, make sure each plate has onions, apples, and enough sauce to dunk in. Place a chicken leg on top of the sauce and serve. Enjoy!

Honeycrisp Apple Cardamom Cake ~ this delicious apple cake starts with a moist cardamom base paved with layer upon layer of thinly sliced Honeycrisp apples and topped with a buttery crumble. It's the perfect fall crumb cake made with the perfect fall apple!

Honeycrisp Apple Cardamom Cake

flour

old fashioned rolled oats

butter,

granulated sugar

walnuts

Honeycrisp

lemon juice

eggs

Tbsp ml milk or cream

all purpose flour

tsp baking powder

tsp cardamom

confectioner's sugar

whole milk

vanilla

Preheat oven to 350F and grease a 9 inch round spring form pan.

Put the streusel ingredients in a small bowl and blend everything together with your fingertips until it has a nice even crumbly texture and there is no more raw flour.  Make sure to break down any large clumps of butter.  Refrigerate.

Toss the apple slices with a little lemon juice to prevent browning.

Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.

Whisk together the flour, baking powder, cardamom, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.

Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the crumble topping.

Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out without wet batter clinging to it.  Lay a loose layer of foil over the top if the crumble is browning too quickly.

Let cool a bit in the pan before removing the sides. Dust with confectioner's sugar before serving.

To make the custard sauce bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Add a little more, while whisking, then transfer that back into the pan and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. I like to run the sauce through a strainer to catch any bits of cooked egg or lumps.

Refrigerate the custard sauce until needed.

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

cornstarch

cloves

unsalted

old-fashioned whole rolled oats

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

Four ingredients. It couldn't be easier to make this applesauce. Use whatever apples you have on hand. Feel free to change up the spicing however you see fit and also sweeten to taste.

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