Apple-cranberry Crisp With Warm Toffee Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup water
• 1 cup granulated sugar
• 1 tablespoon butter
• 3/4 cup whipping cream
• 1/2 teaspoon pure vanilla extract
• 8 cups peeled and sliced apples
• 1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, cut in half
• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 1/2 cups quick-cooking rolled oats
• 6 tablespoons melted butter

Recipe

• 1 for toffee sauce: measure water into a heavy-bottomed medium saucepan.
• 2 add sugar and butter; do not stir!
• 3 measure out whipping cream, set near the stove along with vanilla.
• 4 place saucepan over medium-high heat and bring to a boil without stirring. let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour. swirl pan gently on the unit until the colour becomes deeply golden.
• 5 avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. stir with a wooden spoon until smooth.
• 6 remove pan from heat; stir in vanilla. cool until lukewarm before pouring into a container; sauce thickens as it cools. (once cooled, sauce can be covered and refrigerated for up to a week.)
• 7 warm sauce in a small saucepan or briefly in the microwave before serving.
• 8 for crisp, evenly spread fruit in a 9 x 13-inch (3-l) baking dish or pan.
• 9 stir brown sugar with flour and cinnamon; mix in oats. pour in butter; stir until crumbs form and topping is evenly moistened.
• 10 spread over fruit and bake in preheated 350ºf (180ºc) oven 40 minutes, or until fruit is soft when tested with a skewer. crisp is delicious warm or at room temperature.
• 11 to serve, pour about 1 tbsp (15 ml) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.