Caramel Apple Crumble

INGREDIENTS

For the filling:

4 large granny smith apples

1/4 cup sugar

1 lemon, juiced

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

For the topping:

1 cup all-purpose flour

1 1/4 cups rolled oats

1/2 cup (1 stick) cold butter, cut in pieces

1/2 cup packed dark brown sugar

1 teaspoon ground cinnamon

Pinch fine salt

For the cajeta:

4 cups goat’s milk

1 cup dark brown sugar

1 tablespoon vanilla extract

1/2 teaspoon baking soda

PREPARE

For the cajeta, whisk together goat’s milk, brown sugar, vanilla, and baking soda in a heavy-bottomed sauce pan. Bring mixture to a boil, then reduce to low and allow to simmer for about 90 minutes while you begin the crumble.

Preheat oven to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Toss apple slices with sugar, lemon juice, flour, and cinnamon. Spread evenly in a lightly greased baking dish. Set aside.

In a large bowl, mix together the flour, oats, sugar, cinnamon, and salt. Using a pastry cutter, gently work cold butter into the flour mixture until pea-sized lumps are formed. Do not overmix.

Top apples evenly with mixture and bake until apples begin to bubble, about 50 minutes.

Meanwhile, you will know your cajeta is finished when it reduces, thickens, and reaches a caramel brown color. Remove from heat and let cool. It will thicken as it cools.

Remove apple crumble from oven. Drizzle with warm or room temperature cajeta syrup and serve.