For the caramel sauce- heat sugar and water in a small saucepan over medium heat to melt sugar. Continue cooking and swirling sugar until it turns amber in color. Whisk in sea salt and heavy cream. Mixture will bubble up violently briefly. Continue whisking until sauce is smooth in consistency. Stir in butter and vanilla. Set aside.
For the crumble- combine all ingredients together using a stand mixer. Mixture will be crumbly, but stay together when squeezed. Set aside.
Prepare apples and toss in lemon juice. Cook apples in a large cast iron skillet over medium low heat in butter 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 prepared caramel sauce into the apples and stir gently. Top with the crumble topping. Bake at 350 for 20 minutes and serve with remaining caramel sauce.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 262 (59%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 81.9mg||25 %|
|Sodium 9762.9mg||337 %|
|Potassium 205.5mg||5 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 42.1g|
|Protein 3.2g||5 %|
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Calories per serving: 446
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