Caramel Apple Filling & Topping

Created by Robyn Clark on June 10, 2010

Caramel Apple Filling & Topping

3 Granny Smith apples or apples of your choice, peeled and cut into ½ inch chunks
2-3 Tablespoons Lemon juice
1 Tablespoon ground cinnamon
*1/2 teaspoon cornstarch (optional), dissolved in ½ teaspoon COLD water

In a medium bowl, toss together the cubed apples, two Tablespoons of the lemon juice and the cinnamon. In a medium saucepan, cook the apples over medium heat and bring the mixture to a boil; add the remaining lemon juice. Turn down the heat and let the apples simmer, stirring often. If you notice a lot of liquid follow the *instructions for adding cornstarch to thicken. Cook the apples for about 5 minutes until al dente. We like our apples still a bit crunchy. Set aside.

*Some apple varieties produce a lot of juices when they cook down. If there is a lot of liquid you will need to thicken it up by adding cornstarch. Mix ½ teaspoon cornstarch into ½ teaspoon COLD water until the cornstarch dissolves. Add the dissolved cornstarch into the apples. Stir and cook over med/high heat until the apple mixture is thickened. Set aside.

Caramel Sauce:

4 Tablespoons Butter
1 cup brown sugar
½ cups cream
½ teaspoon salt
1 tablespoon Vanilla extract

In a medium saucepan add the butter, brown sugar, cream and salt in a saucepan over medium low. Cook and whisk for 7 minutes. Turn off the heat and stir in the vanilla extract. Pour the caramel sauce over the cooked apples, stirring the mixture until is thoroughly combined. Spoon the filling into a glass bowl. To avoid moisture and condensation, cover the Caramel Apple mixture by placing plastic wrap directly on the top of the filling, and refrigerate. Caramel Apple Filling and Topping is freezer friendly; spoon the mixture into an appropriate container and freeze. A wonderful filling for cakes, pies, crisps, or cobblers; use it as a topping for ice cream, cakes, cheesecake and more…

Recipe printed from My Zesty Life:

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