Caramel sauce-
1 c sugar
1/4 c water
1 t sea salt
3/4 c heavy cream
3 T butter
1 t vanilla
In a saucepan heat sugar and water over medium heat, cook and whisk until it turns amber color. Whisk in salt and cream. Mixture will bubble up. Continue whisking until sauce is smooth. Stir in butter and vanilla. Set aside.
Topping –
1 c flour
1/3 c packed brown sugar
1/3 c sugar
6 T butter, soft
1/2 t salt
In a bowl combine all ingredients. Mixture will be crumbly. Set aside.
Apple filling-
4 granny smith apples
2 T lemon juice
2 T butter
1/4 t salt
Peel and slice apples and toss apples with lemon juice. Melt butter in large cast iron skillet over medium low heat, add apples to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.
Pour 3/4 of the caramel sauce into the apples and stir gently. Top with the crumble topping. Bake at 350 degrees for 20 minutes. Serve with remaining caramel sauce. If desired top with ice cream.
