Salted Caramel Apple Crumble Cake

Step 1In a large pan over medium heat, melt butter. Stir in apples, brown sugar, cinnamon, and salt and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the apples are just tender, about 10 minutes.

1. Step 2In a small bowl, whisk cornstarch and 2 teaspoons water. Pour slurry over apples and stir to incorporate. Return to a simmer and cook until slightly thickened, about 1 minute more. Let cool completely.
2. Step 3Make Ahead: Apple filling can be made 3 days ahead. Let cool, then store in an airtight container and refrigerate.

CRUMBLE

1. Step 1In a medium bowl, whisk flour, brown sugar, and salt until combined. Add butter and toss until all butter cubes are coated in flour mixture.
2. Step 2With clean hands, continue to toss, smushing butter between your fingertips, until butter is flattened into large shards. Continue to toss, rubbing butter into finer and finer pieces, until mixture resembles coarse cornmeal and holds together in lumps if pressed.
3. Step 3Spread crumble mixture onto a parchment-lined baking sheet and freeze 10 minutes.
4. Step 4Preheat oven to 350°. Bake crumble from frozen 10 minutes. Remove from oven and toss with a heatproof spatula to redistribute. Continue to bake until lightly browned, 5 to 10 minutes more (crumble will crisp as it cools). Let cool.
5. Step 5Make Ahead: Crumble can be made 1 day ahead. Let cool, then store in an airtight container and refrigerate.

ASSEMBLY