We all crave desserts. Sometimes we go on Pinterest and pin these delicious recipes that we want to make but sometimes never get around to.
this recipe is courtesy of Young Living Essential Oils. for more ingredients and products from them click here and plug in my ID code: 11577392
For the Cinnamon-Apple Filling:
- 3 apples, peeled, cored, and sliced.
- 3 drops Young Living Lemon Vitality.
- Juice of 1 Lemon
- 2 tablespoons Granulated Sugar
- 2-3 drops Cinnamon Bark Vitality
- Pinch of salt
For the Crumble Topping:
- 2/3 Cup All Purpose Flour
- 2/3 Cup Brown Sugar
- 2/3 Cup Oats
- Pinch of Salt
- 1 Stick(4 ounces unsalted butter)
For Vanilla Wolfberry Caramel Sauce
- 2/3 Cup Sugar
- 1/4 Cup Water
- 1 Tablespoon Butter
- 1/2 Cup Heavy Cream or half-and half
- 1 teaspoon vanilla extract
- 1/2 Cup Young Living dried wolfberries
Pre-heat the oven to 350 degrees F.
To make the Apple Filling:
- In a small bowl, toss the apple slices with the Lemon Vitality, lemon juice, sugar, cinnamon, and salt, and set aside.
To make the Crumble Topping:
- In another small bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform.
- In a baking dish, melt the butter in the microwave until about half melts. About 10-15 seconds on high.
- Pour the butter into the flour mixture and mix with a fork.
- Leaving the excess butter in the baking dish, arrange the apple slices in the dish.
- Top with the flour-oat mixture.
- Bake until the apples are cooked through and the topping is golden.
- About 45 minutes.
- In a medium sized sauce pan, mix the water and sugar and bring to a boil over medium/high heat.
- Allow the mixture to boil, without stirring, but you may need to swirl the pan to avoid burning or sticking.
- Boil until the sugar mixture is a light golden brown for about 7 minutes.
- Remove the pan from the heat and stirring vigorously while adding butter and cream.
- The mixture will bubble.
- Add the wolfberries and stir to incorporate.
- Return the pan to the heat and bring the mixture to a boil and then remove from the heat and allow to cool for a few minutes. Stir in the vanilla extract and strain the sauce before drizzling over the crumble.