On the Border's Apple Crisp

(top with Vanilla Ice Cream and Carmel Rum Sauce (below))

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients:

• 5 tart (like Granny Smith) apples, cored, peeled and sliced
• 1 cup brown sugar, packed
• 3/4 cup long cooking oats
• 3/4 cup flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, freshly ground
• 1/4 cup butter, softened
• 1/4 cup apple cider or juice

Preparation:

Preheat oven to 375F. Grease a 9" x 9" pan. Put half of the apples in pan. Blend together remaining ingredients, except juice. Crumble half the sugar mixture over the apples. Cover with remaining apples and sugar mixture. Pour juice over top. Bake 35 minutes.

Carmel Rum Sauce

1/2 cup whipping or heavy cream
1/2-cup butter
1/2-cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
3 tablespoons dark rum

Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugars from side of pan. Uncover and boil for 3 to 4 more minutes without stirring. Cool slightly before drizzling* over cake.

*Not only did I drizzle the sauce over my rose-shaped cake, but I brushed it over the sides for even coverage. Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake. To serve this cake, I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds. Wonderful!