Let's go on a date (caramel)

with apple crisp and all the fixings

I have already sent out Friendsgiving invitations (first, to make sure to lock in very busy people and second, because I’m excited about Thanksgiving), but - that can only mean we are dipping our toes into fall territory.

The problem with writing a newsletter is my opinion on the seasons changes weekly, and by putting it in print you all can hold me accountable. But let’s ignore that for today because I have an APPLE CRISP. WITH DATE CARAMEL. AND CARDAMOM. So we are disregarding all calendars and proceeding with fall as it comes, thank you!!

Apple Crisp with Date Caramel, you can watch the whole recipe here.

This recipe was also made in my Staub 3.5-quart braiser (sponsored on YouTube, not sponsored on Substack), but I love it either way, and you can find my link here!

As with every Cooking For Fun episode, there are a few reasons I think this recipe is full-long-form-tutorial worthy:

A fail-proof crumble ratio is what starts this dessert. I’m a big believer that there are some desserts that are just formulas. A good pie crust you can just memorize, same with a frangipane base, and same with a crumble. You can use the same recipe repeatedly as the start of a million different variations. This crumble topping uses oats, nutmeg, cinnamon and a heavy lift of cardamom, but it could easily swap to nuts and a mixture of all spice and clove. Your crumble your truth!

But, it’s a double layer crumble, because I love the idea of a crumble on top and a second crumble treat on the bottom. I know this means we are getting dangerously close to pie territory, but during the baking process the crumbles turn into two different flavors. The base being all toasty and nutty, and the top being perfectly crisp, light and sweet. Plus, a base crumble gives the date caramel a nice place to land.

Which leads into my next thing - a date caramel. And by date caramel, I mean the first step of Sticky Toffee Pudding, which is to simmer dates in a way that makes them even jammier, then mash them into a paste and pull out their sweetness with a bit of cinnamon and salt. This lines the bottom of the crisp so the apple juices have a place to fall, collect, and turn all gooey. (“Gooey” is an ick word of mine, so if I’m using it you know it’s because there was simply no other way).

The crime of my YouTube video is that there was no ice cream. All I can say is the one thing that would turn this from Very Good Dessert to Excellent Dessert is cinnamon ice cream. Do with that directive what you will.

The full recipe is below for paid subscribers. Cooking for Fun recipes are the only recipes I paywall, all of my short-form content remains paywall free on JustineSnacks.com. Thank you for your support <3

Apple Crisp with Date Caramel

Serves: 12

INGREDIENTS

For the crumble:

1/2 cup granulated sugar, 110 grams