Baked Apples with a Brown Sugar Salted Caramel Sauce

Preheat oven to 190 degrees bake.

Place the cored apples into a large ovenproof dish.

In a medium sized bowl, combine the crumble ingredients.

Scoop teaspoons of the crumble and drop into each apple core hole.

Slice the unsalted butter into 6 equal size cubes and place 1 cube on each apple.

Pour the boiling water into the ovenproof dish which holds the apples. This will help to steam the
apples.

Bake the apples in the oven for around 45 minutes or until tender and soft.

Remove the apples from the oven and allow to cool whilst you prepare the Salted Caramel
Sauce.

In a small saucepan over a medium temperature, heat the brown sugar. Constantly stir the
brown sugar with a spatula to prevent it from burning. This will take a few minutes. The aim here
is for the sugar to eventually melt to a thick syrup.

When the sugar is a thick syrup and is no longer granular, add the butter. Stir the butter in until
combined.

Working quickly, remove the saucepan from the heat and add the cream, constantly stirring with
a whisk to ensure that the fats do not separate.

Place the saucepan back over the stove if you are having problems blending the fats together.

Remove from the stove once smooth and mixed well.

Add the Murray River Salt Flakes and stir to combine.

Top the apples with the salted caramel sauce and serve.

The salted caramel sauce can be kept in a glass jar with a lid in the fridge for up to 3 days.

Warm it slightly in a hot water bath, or in a microwave to loosen it back up as needed.