Crisp recipe from Martha
Stewart’s blog, October 2010, and salted caramel sauce recipe from Two Peas and
Their Pod blog, both adapted slightly by Chef Alli.
Crisp
½ cup toasted pecans,
finely chopped
1/3 cup plain fresh
breadcrumbs
¼ cup granulated
sugar, plus more for sprinkling
½ tsp. cinnamon
8 sheets frozen
phyllo dough (11 ½ by 15 inches, each), thawed
8 Tbs. unsalted
butter, melted
¼ tsp. fresh orange
zest
5 Granny Smith
Apples, peeled
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| Thank goodness it TASTES better than it LOOKS in this photo! |
To prepare the crisp,
preheat the oven to 400 degrees F. with rack in top position. Combine pecans, breadcrumbs, sugar and
cinnamon. Line a baking sheet with
parchment and top with 2 phyllo sheets; brush top sheet with butter and
sprinkle one quarter of the pecan mixture evenly over the top; repeat twice
more. Top with remaining 2 phyllo sheets;
slice apples 1/8 inch thick, discarding seeds, arranging apple slices in a
single layer on top of phyllo, leaving space between fruit and a ¼-inch border
around the edges. Add orange zest to
remaining melted butter and brush mixture over the apples; sprinkle with sugar
and cinnamon. Bake, uncovered, rotating
sheet halfway through, until phyllo is golden brown and fruit is soft, approx.
20-25 minutes. Let cool slightly. Cut into 8 pieces and serve drizzled with
salted caramel sauce, recipe below.
To-Die-For
Salted Caramel Sauce
2 cups granulated
sugar
12 Tbs. unsalted
butter, room temperature, cut into pieces
1 cup heavy cream, at
room temperature
1 Tbs. fleur de sel
or Maldon sea salt flakes (or substitute kosher salt, if needed, it works fine)
Begin by having all
ingredients measured out and ready to go – once you start the caramel sauce,
you must pay close, close attention so that you don’t scorch it! In a heavy-bottomed 2-3 quart saucepan over
high heat, heat sugar whisking constantly.
When sugar begins to melt and clump, keep whisking until sugar is
completely melted. (Once sugar is
completely melted, swirl the pan to move the sugar around.) Continue cooking
the sugar until it reaches a deep amber color, watching very closely – this is
where it’s likely to burn. Cook until
caramel reaches 350 degrees F., then add the butter, stirring until butter is
completely melted. Remove saucepan from heat and slowly pour in the heavy cream,
stirring until the cream is incorporated and caramel is smooth. Whisk in the fleur de sel or sea salt
flakes. Let caramel sauce cool for about
10 minutes in the saucepan. Pour the
caramel into a large jar and cool to room temperature. Store caramel sauce in the fridge for up to
one month.
Now You're Cookin',
Chef Alli