Caramelapple

method

  1. Preheat the oven to 350°F (180°C). Grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper.
  2. For the base, stir the flour, oats, sugar, cinnamon, ginger and baking powder in a large mixing bowl by hand. Add the melted butter and stir until the mixture is rough and crumbly (like a fruit crisp topping).
  3. Firmly press two-thirds of this mixture into the prepared pan and bake for 12 minutes, until browned just a little at the edges. Cool in the pan on a wire rack. Leave the oven on.
  4. For the filling, arrange the sliced apples on top of the baked crust (it’s okay if it’s still warm). Drizzle ½ cup (125 mL) of the warm caramel sauce over the apples, and then top with the remaining crumble mixture, pressing down gently.
  5. Bake for 30 minutes, until lightly browned. Let cool in the pan on a wire rack to room temperature. 6. Drizzle the remaining ¼ cup (60 mL) of caramel sauce over the pan and then chill uncovered for at least 2 hours before slicing.

Set for the Holidays with Anna Olson, Appetite by Random House, 2018
Photos: Janis Nicolay