The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples work best here: If your apples are cold from the refrigerator, the caramel sauce may seize a bit. Save any extra caramel sauce in your fridge for a rainy day — that is, of course, if you haven’t eaten it all.
Provided by: SmallRecipe.com
2 cups/400 grams of granulated sugar
3/4 cup/170 grams unsalted butter (1 1/2 sticks), diced
1 cup/240 milliliters heavy cream
1 teaspoon vanilla bean paste or extract
1 teaspoon kosher salt
3 pounds/1,360 grams tart, firm apples, such as Mutsu, Jonathan or Honeycrisp (about 6 medium apples)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of kosher salt
1 cup/130 grams of all-purpose flour
1 cup/90 grams old-fashioned oats
1/3 cup/40 grams chopped pecans (optional)
1/3 cup/75 grams light brown sugar
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), softened
- Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
- After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
- When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
- Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
- Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.
Equipment and tools
Mutsu apples are a variety of apple that is grown in Japan. The fruit is large and has greenish-yellow skin. Mutsu apples are often used in recipes that call for applesauce or apple pie filling.
When it comes to baking with Mutsu apples, the sky is the limit. There are all sorts of recipes that call for this type of apple, from pies and tarts to cakes and cookies. If you’re looking for a delicious way to use up some Mutsu apples, check out these recipes.
No matter what recipe you choose, you’ll need some basic baking equipment and tools. A paring knife is essential for peeling and slicing apples. A baking dish or pie plate will be needed for most recipes. And if you’re making a crust from scratch, you’ll need a rolling pin.
While the Mutsu apple is a great choice for many recipes, there are other apples that can be substituted in if necessary. The Crispin Braeburn apple is a good option because it has a similar sweetness and acidity to the Mutsu. The Honeycrisp apple is also a good choice because it holds its shape well and has a similar sweetness. If you need a tart apple, the Granny Smith is a good option.
What are Mutsu apples good for
Mutsu apples are a type of apple that is good for many things. They can be eaten fresh, used in recipes, or even made into cider. Mutsu apples are also a good source of vitamins and minerals.
This article provides a recipe for a Mutsu apple pie. The Mutsu apple, also known as the Crispin apple, is a large, green-yellow apple with a crisp texture. This recipe uses a Mutsu apple in a traditional pie crust, with a sweet and tart filling. The Mutsu apple is an excellent choice for baking, as it holds its shape well and has a lovely flavor.
What kind of apple is a Mutsu apple?
Crispin apples (also known as Mutsu apples) were introduced in 1948 in the Mutsu Province of Japan. They are a cross between the Golden Delicious and the Indo apple. They are large in size and a yellowish-green skin with an orange blush and juicy, tender/crisp texture and coarse—grained flesh.
What are the best tips for cooking with Mutsu apples?
Mutsu apples are best suited for both raw and cooked applications, such as baking and roasting. The crisp, sweet-tart fruits can be eaten fresh, out-of-hand, or they can be chopped and added to salads, sliced and layered into sandwiches, or quartered and served with nuts, cheeses, and dried fruits on appetizer plates.
What are the health benefits of Mutsu apple?
Mutsu apples are also known as Crispin apples in the United Kingdom and are favored as a culinary pear for their aromatic, coarse flesh and sweet-tart flavor. Mutsu apples are a good source of fiber, which can help regulate the digestive tract.
Where are Mutsu apples grown in Japan?
Today Mutsu apples are still grown in Japan in the Aomori, Fukushima, and Iwate prefectures and are also cultivated in Europe and the United States. Recipes that include Mutsu Apples. One is easiest, three is harder.