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Cajeta Apple Crisp
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Apple and Cajeta (Rich Mexican Caramel) Crisp

Tart juicy apples and cajeta are perfect together. The rich Mexican caramel is made with goat milk, which gives it a deep, complex flavor that is delicious without being cloyingly sweet.
Author: Zoë François

Ingredients

Cajaeta

  • ⅓ cup sugar
  • 1 ½ cups goat milk
  • ½ cup whole milk
  • ⅓ cup sugar
  • ½ tsp cornstarch
  • ¼ tsp baking soda
  • pinch salt
  • 1 vanilla bean

Apple Crisp

  • 6 medium apples with or without skin
  • ¼ cup cajeta
  • ¼ tsp cinnamon
  • pinch salt
  • ⅛ tsp finely ground black pepper

Streusel Topping

  • 2 tbsp unsalted butter, cold
  • ¼ cup granulated sugar
  • ¼ cup packed dark brow sugar
  • ½ cup all-purpose flour
  • ⅛ tsp cinnamon

Instructions

Cajeta

  • In a small bowl combine a 1/4 cup of milk, cornstarch and baking soda, stir until dissolved. Set aside.
  • Place the 1/3 cup sugar in a heavy bottomed medium sized saucepan and heat on medium heat. As the sugar begins to melt spread it around the bottom of the pan with a wooden spoon so that it will cook evenly. Stir occasionally to make sure it is melting.
  • Watch the pot carefully once the sugar starts to caramelize, it happens very quickly. Turn down the heat and allow it to come to the darkness you prefer. I like mine pretty dark, with almost a bitter flavor. it will smoke at this point, but is not yet burned.
  • Remove from heat and carefully add the milk, sugar, cornstarch mixture, salt and vanilla bean. When you pour the milk onto the hot caramel it will sputter, so be careful! Return to medium heat and bring to a simmer. Reduce the heat until you have a gentle simmer and cook for about 35-45 minutes.
  • The cajeta will be a deep caramel brown and will have reduced from 2 cups of liquid to 3/4 of a cup. It will be the consistency of thick grade B maple syrup when it is hot, but turn to smooth honey consistency as it cools.

Apple Crisp

  • For the streusel topping: In a food processor, combine the butter, sugars, flour, and cinnamon. Using quick on-off pulses, process the mixture until the butter is the size of small peas. Refrigerate until cold.
  • Preheat oven to 350°. Butter a large baking dish or several small ramekins. Set aside.
  • Combine the apples, cajeta, cinnamon, salt and pepper in a large bowl. Fill a baking dish with the apples.
  • I used one larger baking dish, but also baked some in individual ramekins. Sprinkle the streusel evenly over the apple filling.
  • Bake until the apples are soft when poked with a skewer and the streusel is golden brown. It took 30 minutes for the small ramekins and nearly an hour for the large baking dish. Serve warm.