This is the best apple crisp recipe for a chilly fall night or the perfect dessert after a hearty Sunday dinner.
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Filling: Fill a large bowl with cold water and squeeze in the juice from the lemon to keep the apples from browning.
Peel and slice the apples in thin slices and put into the bowl of lemon water.
Caramel sauce: Place the sugar and water in a small pot and cook, stirring constantly over medium-low heat until the sugar has melted and caramelized. DO NOT cook the sugar on too high of a heat or for too long.
This will take about 10 minutes.
Remove the pot from the burner and slowly add in the wine and the cream.
Return the pot to the stove and add in the vanilla bean and a pinch of Jacobson salt and heat it slowly.
Cook until it has reduced by half. Remove the caramel from the heat. As it cools it will continue to thicken.
Drain the apples and toss them in the flour and cinnamon.
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Topping: Mix the oats, brown sugar, flour, nutmeg, cinnamon, and Jacobson salt in a bowl. Cut the cold butter into small pieces. Put the butter pieces in the bowl with the flour mixture and cut them in with a pastry cutter or just a good ole fork until the mixture resembles crumbs.
Dump the apples into an 8” casserole dish. Pour the caramel sauce evenly over the apples. Top evenly with the crisp topping.
Place in the grill for about 45 minutes or until the crisp is crispy and bubbling around the edges. Rotate the pan halfway through the cooking time for even cooking.
After you pull the crisp out, let it sit for about 20-30 minutes to allow the fruit pectin to set and for the crisp to come together.
Serve with a scoop of vanilla ice cream if desired. Enjoy!
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