8 Granny Smith apples, peeled and cored
1 cup heavy cream
½ cup sugar
¼ cup flower
1 tablespoon ground cinnamon
1 tablespoon freshly squeezed lemon juice
½ teaspoon kosher salt
1 ½ cups flour
1 cup packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
12 tablespoons cold, unsalted butter
• Butter a 9x13 pan. Slice apples into thin wedges. Toss the apple slices in a large bowl with the cream, sugar, flour, cinnamon, lemon juice, and salt. Layer the apples into the prepared pan. Preheat oven to 350°
• To make the topping: Mix the flour, brown sugar, cinnamon, and salt in bowl. Cut the cold butter into small pieces and blend it with the dry mixture, using a fork or your hands. The mixture should not be over-worked. It will look crumbly. Spread the topping over the apples. Bake for 45 minutes to 1 hour or until the apples are soft and mixture is bubbling. Serve with Cajeta sauce drizzled on top.
Reata Cajeta Sauce
4 cups sugar
1 cup water
¼ cup unsalted butter
1 to 2 cups of heavy cream or fresh goat’s milk
• Combine the sugar and water in large, wide, heavy saucepan and bring it to a boil. Use a pan in which you can see the color of the sugar as it cooks. Stir as needed to dissolve sugar. Do not stir again once the mixture begins to simmer. Continue a steady boil to reduce the mixture and bring it to a light brown color. This may take 20-30 minutes. When the light brown color is reached, watch carefully as it changes to a golden brown. It should be fairly thick. At this moment, remove it from the heat and slowly stir the butter into the sugar syrup. Blend in enough cream to make the consistency fairly thick, yet still golden brown in color.
As it cools, it becomes thicker. Serve sauce warm. Store extra in the refrigerator.