Caramel Apple Topping

Print Recipe

Makes about 2 cups

Ingredients

2 cups (250 grams) ¼-inch-chopped peeled Honeycrisp or Gala apple (about 1 large apple)
½ cup (110 grams) firmly packed dark brown sugar
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (1 gram) ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons (10 grams) fresh lemon juice
½ teaspoon (2 grams) vanilla extract
3 tablespoons (42 grams) unsalted butter
4 tablespoons (60 grams) water, divided
2 teaspoons (6 grams) cornstarch

Instructions

In a medium bowl, stir together apple, brown sugar, salt, cinnamon, and nutmeg until combined. Stir in lemon juice and vanilla.
In a medium saucepan, melt butter over medium-high heat. Cook until lightly browned, about 3 minutes. Reduce heat to medium; add apple mixture and 2 tablespoons (30 grams) water, stirring until combined. Bring to a boil.
In a small bowl, whisk together cornstarch and remaining 2 tablespoons (30 grams) water. Slowly add cornstarch mixture to apple mixture, stirring constantly. Return mixture to a boil, and cook, stirring frequently, until thickened and translucent and apples are tender, about 4 minutes. Keep warm until ready to use.

Notes

MAKE-AHEAD TIP

Caramel Apple Topping can be refrigerated in an airtight container overnight. When ready to serve, in a medium saucepan, heat topping over medium-low heat, stirring frequently, until mixture comes to a gentle boil and sauce is combined and translucent again.

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