Rum Raisin and Apple Crisp with Caramel
Make this delicious Rum Raisin and Apple Crisp with Caramel recipe for that special someone, or serve it after any meal!
For the Apple Crisp:
- 1 cup of raisins
- 1 cup of dark rum
- 4 thinly sliced granny smith apples
- juice of 1 lemon
- ¼ cup of sugar
- 1 cup of brown sugar
- ¾ teaspoon of cinnamon
- 4 ounces of unsalted butter
- 1 cup of rolled oats
- ¾ cup of almond flour
For the Caramel:
- 2 cups of sugar
- 1 cup of heavy whipping cream
- ¼ of strained raisin rum
In a small pot add in the raisins and rum and cook on low heat until the raisins begin to puff up. Once they are at this point remove from the heat and let cool completely and strain. Reserve the rum.
In a large bowl mix together the apples, strained raisins, lemon juice, ¼ cup of sugar, ¼ cup of brown sugar and cinnamon until combined. Add the mixture to a cast iron skillet.
In a separate large bowl cream together oats, ¾ cup of brown sugar, almond flour and butter until the butter is the size of rice. Evenly spread the mixture all over the top of the apples and bake in the oven on 350° for 30 to 35 minutes or until the crust on top becomes slightly brown.
While the apple crisp is cooking add the sugar to a medium sized pot on medium-low heat. Cook until the sugar begins to liquefy into caramel while constant stirring. Once the last piece of sugar has dissolved remove the pot from the heat and whisk in the heavy cream. Be careful while doing this as the steam that comes off of the caramel is very hot.
After the cream has been whisked in, finish with ¼ cup of the rum that was cooked with raisins.
Serve the caramel over the cooked apple crisp and with vanilla ice cream.
Calories: 795kcal | Carbohydrates: 120g | Protein: 5g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 128mg | Potassium: 342mg | Fiber: 6g | Sugar: 93g | Vitamin A: 840IU | Vitamin C: 5.4mg | Calcium: 85mg | Iron: 1.6mg