Baked Apples with Crumble and Cardamom Caramel

To make the caramel, in a saucepan over medium-low heat, combine the granulated sugar and water. Bring to a simmer and cook, without stirring, until the sugar is dissolved and the mixture turns a deep amber in color, about 10 minutes. Remove the pan from the heat and carefully whisk in the butter, heavy cream and sour cream; the mixture will probably bubble up in the pan. Continue to whisk until smooth, then add the vanilla, salt and cardamom and whisk again until smooth.
 
Transfer the caramel to a bowl and let cool completely, about 2 hours. The caramel can be stored in an airtight container in the refrigerator for up to 2 weeks. You will have about 1 cup (8 fl. oz./250 ml) caramel.
 
Preheat an oven to 350°F (180°C).
 
To make the crumble, in a food processor, combine the oats, brown sugar, flour, cinnamon, nutmeg, cloves and salt. Add the butter and pulse until the mixture resembles large, coarse crumbs. Transfer to a small bowl and stir in the pistachios. Alternatively, in a small bowl, stir together the oats and the other dry ingredients, then add the butter and quickly toss and pinch everything together, just enough to form large crumbs; all of the dry ingredients should appear moist. Stir in the pistachios. Cover and refrigerate until ready to use.
 
Using an apple corer or a sharp paring knife, cut around the core of each apple, going halfway or three-fourths of the way down into the apple. Using a spoon, carefully remove the core, then use the spoon to remove the remaining seeds. The opening should be 1 1/2 to 2 inches (4 to 5 cm) wide, tapered to about 1 inch (2.5 cm) down the apple.
 
Spoon about 1 Tbs. of the caramel into the bottom of each cored apple; reserve the remaining caramel for serving. Fill the apples with the crumble, using about 1/4 cup (3/4 oz./20 g) for each one. Do not pat down the crumble; the rest should sit just above the top of the apple.
 
Stand the apples upright in an 8-inch (20-cm) round cake pan. Pour the warm water around the apples (this helps to prevent them from drying out and burning). Bake until the apples are softened and can be easily pierced with a knife, 40 to 50 minutes. If you prefer softer apples, bake them for a few minutes more.
 
Remove the pan from the oven and let the apples cool in the pan to room temperature, about 1 1/2 hours. Warm the remaining cardamom caramel. Transfer the apples to individual plates and serve with the warm caramel and vanilla ice cream. Cover and store any leftovers in the refrigerator for up to 2 days. Makes 3 or 4 baked apples.

Williams Sonoma Test Kitchen