Shortbread Apple Crisp with Apple Cider Caramel

Makes 2 – 10” cast iron skillets

Peel and core the apples.  Cut them into ½” pieces.

Heat the cider in a saucepan, then add the apples.  Cook until they are soft, but not mushy.  Drain the apples well, reserving the liquid.  Set the apples aside to cool. Return the liquid back to the pan and cook over medium to reduce the liquid to about a cup.  You will know the cider is ready when the bubbles become big and “glassy” looking.  Remove from the heat and stir in the butter and cream.  The finished sauce will be a bit thinner than a traditional caramel.  If your sauce seems too thin after adding butter and cream, continue cooking to reduce the sauce.

Meanwhile, make the shortbread.  In a small bowl, mix the flour cornstarch, and salt.  Add the butter to the bowl of a stand mixer with a paddle attachment.  Mix on high speed until the mixture is creamed and fluffy. Add the flour mixture and turn the mixer to low.  Mix just until incorporated. 

Remove two thirds of the dough and divide it between the two pans.  Crumble and gently pat the dough evenly into the bottom of the pans.

Add the sugar and cinnamon to the cooked apple pieces and stir to coat evenly.

Layer the apples evenly over the shortbread, then drizzle half of the apple cider caramel over the apples.

Use your hands to mix the hazelnuts into the remaining shortbread.  Crumble this evenly over the apple mixture.

Bake in your Wood Stone oven, set to around 400°F and turn your side flames down to 2.  Bake for around 25 to 35 minutes, or until the dough is set and golden.  You may turn your flames up to 3 towards the end if you need more color on the top.

Crisp can be reheated for service and is great topped with some salted caramel ice cream and a drizzle of apple cider caramel.