If you love apple recipes as much as I do, this is your new fall favorite. It has the denseness of crumb cake with all the crumbles which make it unmistakably delicious for dipping in coffee. In between that cake is a layer of thin, cooked apple slices. And to top it off with the perfect amount of sweetness is a drizzle of caramel syrup. Absolutely delicious.
Check out what my friends over at Cups and Cookies xoxo had to say about this recipe:
MAKE CARAMEL AHEAD OF TIME (CAN BE REFRIGERATED FOR DAYS!!!)
I think I just may do that!
Ingredients
Crust & Topping:
2 cups Gold Medal all-purpose flour (To make it Gluten Free, I used CUP 4 CUP flour)
1 cup Domino light brown sugar
2 sticks Kerrygold butter, soft (16 Tablespoons)
1 tsp. McCormick cinnamon
FILLING:
5 POUNDS APPLES (I like Honeycrisp & Fuji)-peeled, cored and sliced thinly
2 Tablespoons lemon juice
1 tsp. cinnamon
Toss apples, cinnamon and lemon juice in a huge bowl.
Instructions
Press 2/3 crumbs into a 9″ springform pan. Press along the bottom and 1 inch up the sides. Fill with apples. It will be packed high!!! Sprinkle on rest of crumbs as a crumble. Lay on a baking sheet lined with foil and bake at 350 for 1 hour and 15 mins. Run a knife around the edges and keep in the pan. Drizzle the top with salted caramel and let cool completely before removing the springform sides. Serve with the extra caramel for drizzling and whipped cream!
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Quick Tip: Pair this with a delicious mug of white hot chocolate.
Thank you Hugs and Cookies xoxo for this great recipe.