• Salted Caramel Sauce:
• 1 C. sugar
• 1 C. water
• 4 Tbs. butter
• 1/2 C. heavy cream
• 1 tsp. sea salt
• Salted Caramel Apple Filling:
• 2 Tbs. butter
• 2 medium fuji apples, peeled, cored, and sliced
• 1 tsp. ground cinnamon
• 1/2 tsp. ground fresh nutmeg
• 1/4 tsp. salt
• 1 Tbs. fresh lemon juice, about 1 lemon
• 1/2 C. salted caramel topping
• Crumble topping:
• 1 box store bought white cake mix
• 1 C. brown sugar
• 1 stick butter
• 1/4 C. chopped walnuts

Preheat oven to 350 degrees.

To make the salted caramel sauce, in a medium saucepan, combine the sugar, water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature.

To make the caramel apple filling, in a medium sauce pan, over low-medium heat, cook the 2 Tbs. butter, sliced apples, ground cinnamon, ground nutmeg, salt and lemon juice until apples are softened, about 5 minutes. Add the salted caramel sauce that was made and cooled let simmer for 3-4 minutes. set aside to cool.

In a medium bowl combine white cake mix, brown sugar and cut in butter until well incorporated. Pour the salted caramel apple filling in a 8x8 greaed pan sprinkle the crumble mixture over the top of the apple filling, then sprinkle with the walnuts. Bake for 40-45 minutes until the topping is browned.