Churro Apple Pie Bowls + Caramel Sauce

Ingredients

• 6 Churro Bowls, using this recipe
• 5 large apples, red or granny smith – your choice, diced into 1/2-inch pieces
• 2 tablespoons fresh squeezed lemon juice
• 1 1/4 cup water
• 3 tablespoons cornstarch
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• Pinch of nutmeg
• 1 cup brown sugar
• 1/4 cup butter
• 1/2 cup thickened cream, or heavy cream

Directions

1. Prepare the Churro Bowls using the linked recipe. As they bake, start the apple filling by placing the apples in a medium saucepan with the lemon juice. Toss to coat, then set the pan aside.
2. In a separate bowl, whisk the cornstarch with the water until the mixture is smooth. Pour it into a medium, heavy-bottomed saucepan set over medium heat. Add the brown sugar, cinnamon and nutmeg right away, then whisk until combined.
3. Bring the mixture to a boil, whisking the whole time, and cook until it starts to thicken. Stir in the diced apple, lower the heat to low, and cover the pan. Cook for about 8-10 minutes, stirring now and then, until the apples are tender. You want them soft, not collapsing.
4. Remove the pan from the heat, leaving the lid on, and let the filling cool to room temperature.
5. Spoon the apple pie filling into each Churro Cup / Bowl. Add ice cream if you like, then finish with caramel sauce.