Ingredients
For the apples
- 5 large cortland apples
- 1 large macintosh apple
- 1 1/2 cups fresh cranberries
- 1/4 cup light brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 3 tablespoons bourbon
For the crisp
- 1 cup flour
- 2/3 cup old fashioned oats
- 1/2 cup light brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup pecans (whole or pieces)
- 1/2 cup salted butter, cold, cut into cubes
For the salted caramel
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat oven to 375°F. Peel and core apples, then cut into thin slices. Place apples into a large bowl, then toss with cranberries, brown sugar, flour, spices, salt, lemon juice, and bourbon. Place into a large pie pan or caste iron skillet.
- To make the crisp, plae the flour, oats, brown sugar, spices, and pecans into a food processor and pulse until nuts become well chopped. Pulse in butter until mixture resembles a coarse sand. Crumble mixture over apples, then bake for 30 minutes.
- While the pie is baking, make the salted caramel. Place the sugar in a small saucepan over medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
- After 5 minutes, the sugar should become fully melted. Once it becomes a medium golden hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
- Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. Remove from heat, then stir until combined.
- Allow the caramel to cool slightly before pouring over crisp.