Apple-Cranberry Crisp with Warm Toffee Sauce


Rich toffee sauce adds lavishness to this tart autumn-fruit crisp. While nicely gooey, the slightly bitter undertone of "burnt sugar" makes the toffee sauce subtly, not overly, sweet.



Toffee Sauce




1 cup

Granulated Sugar

1 tbsp



Whipping Cream


Pure Vanilla Extract



Apple Crisp


8 cups

Peeled and Sliced Apples

1 cups

Fresh or frozen whole cranberries, cut in half


Brown sugar

1 tsp

Ground cinnamon

1 cups

Quick-cooking rolled oats

6 tbsp

Melted butter



1.  For toffee sauce; measure water into a heavy-bottomed medium saucepan. Add sugar and butter; do not stir! Measure out whipping cream, set near the stove along with vanilla.

2.  Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change color. Swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving.

3.  For crisp, evenly spread fruit in a 9 x 13-inch baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit. Bake in preheated 350F (180C) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up to 2 days. Warm, uncovered, in a 350F (180C) oven for 15 to 20 minutes before serving.) To serve, pour about 1 tbsp of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.