The Small Batch 25 · No. 24 of 25

  1. Apple crisp with goat milk caramel, made with Goat milk caramels (Fall Foliage box) from Big Picture Farm No.24Photo: Big Picture Farm

    Sweet and morning

    Goat milk caramels (Fall Foliage box)

    From Big Picture Farm · Townshend, Vermont · @bigpicturefarm

    Louisa Conrad and Lucas Farrell, an artist and a poet, started raising goats in southern Vermont and began cooking down the milk into caramels. Every goat in the herd has a name. The fall box is drawn like a leaf-peeping postcard.

    Caramels made from the milk of goats with names. Chop a few into an apple crisp and it turns into something special.

    Cook with it

    Apple crisp with goat milk caramel

    1 hr · serves 6 · A plain apple crisp with chopped goat milk caramels tucked into the fruit, so they melt into pockets of salty caramel sauce.

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    You need

    • 6 apples (about 2½ lb / 1.1 kg), peeled and sliced
    • 1 tbsp lemon juice
    • 2 tbsp sugar
    • 1 tbsp all-purpose flour
    • ½ tsp ground cinnamon
    • A pinch of kosher salt
    • 8 Big Picture Farm goat milk caramels, chopped
    • For the topping: ¾ cup (70 g) rolled oats
    • ½ cup (65 g) all-purpose flour
    • ½ cup (100 g) light brown sugar
    • ½ tsp kosher salt
    • 6 tbsp (85 g) cold unsalted butter, cubed
    • Vanilla ice cream, to serve

    How to make it

    1. Heat the oven to 375°F (190°C).
    2. Toss the apples with the lemon juice, sugar, flour, cinnamon and salt, then fold in the chopped caramels. Spread in a 2-quart baking dish.
    3. Rub the oats, flour, brown sugar, salt and butter together with your fingers until clumpy.
    4. Scatter the topping over the apples.
    5. Bake 40 to 45 minutes, until the top is golden and the fruit is bubbling at the edges.
    6. Cool 10 minutes and serve warm with vanilla ice cream.

    Chef's own recipe, written for Goat milk caramels (Fall Foliage box). Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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