Apple Caramel Walnut Crisp with Vanilla Ice Cream

Apple fruit filling:
6 granny smith apples, peeled, cored and coarsely chopped
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves

Caramel:
3/4 cup granulated sugar
1/4 cup water

Crisp topping:
2 tablespoons firmly packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
2 tablespoons blanched almond flour*
2 tablespoons unsalted butter, such as Land O’Lakes
1 tablespoon chopped walnuts

Garnish:
1 pint vanilla ice cream

*Note: To make almond flour add 1/4 cup blanched almonds to a food processor  fitted with a metal blade. Pulse on/off 6 to 8 times or until nuts are finely ground.

Make the fruit filling:

1. Position a rack in the center of the oven and preheat  to 325°F. Lightly butter six 4-ounce ramekins or soufflé dishes.

2. In a large bowl combine the apples, flour, cornstarch, ginger, cinnamon and cloves. Toss to coat well.

Make the caramel:

3. In a medium, heavy-bottomed saucepan, combine the sugar and the water. Cook over medium heat, stirring constantly until the sugar dissolves. Cook without stirring for 5 to 8 minutes, until the syrup caramelizes and turns amber in color. Remove from the heat and add to the apples. Using a wooden spoon stir to combine. Divide evenly among the six prepared ramekins.

Make the crisp topping:

4. In another large bowl, combine the brown sugar, granulated sugar, flour and almond flour. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it resembles coarse meal. Stir in the walnuts; sprinkle the mixture evenly over the fruit. Bake for 30 minutes or until top is golden brown and filling is bubbly.

To serve:

Serve warm with vanilla ice cream.

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