PREP TIME: 20 minutes COOK TIME: 40 minutes TOTAL TIME: 1 hr
INGREDIENTS
For the Apple Filling
- 9 apples, peel, core and slice (I used Granny Smith)
- ⅓ cup brown sugar
- ⅓ cup sugar
- 2 tsp lemon juice
- 2 tsp corn starch
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup pecans, chopped
For the Caramel Sauce
- ¾ cups butter (1½ sticks)
- 1 cup gentle brown sugar
- ¼ cup milk
- 1 tsp vanilla
For the topping
- 3 cups all function flour
- 2/3 cup brown sugar
- 2/3 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 2 stick butter, reduce into small items
- 2/3 cup boiling water
Further topping
- 3 Tbs sugar
- 1 tsp cinnamon
INSTRUCTIONS
- Preheat oven to 375°
For the Filling
- Add sliced apples to massive mixing bowl.
- Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
- Stir till apples are coated then add pecans. Stir.
For the Caramel Sauce
- In a small heavy backside pan, soften butter over low warmth.
- Stir in brown sugar and milk.
- Deliver to a boil over low warmth and proceed stirring continuously for 12 minutes.
- Take away from warmth and add 1 tsp of vanilla. Stir.
- Let caramel cool for 10 minutes. Pour over apple combination and stir (save a small quantity to drizzle excessive. You’ll have to warmth it up once more in order that the sauce is straightforward to pour).
- Pour into an ungreased 13 x 9 baking dish.
For the Topping
- In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt collectively.
- Utilizing a pastry blender, combine butter into flour combination till crumbly.
- Pour in boiling water and stir till mixed.
- Spoon combination over apples and unfold ensuring to cowl all of the apples.
- In a small bowl, combine sugar and cinnamon collectively and sprinkle on high.
- Bake for about 35 minutes, or till topping is golden brown.