Caramel Crisp

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a rack in the middle of the oven for even cooking.

2. 2

   In a medium saucepan, combine the milk, brown sugar, and butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to burn the mixture.

3. 3

   Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, stirring occasionally.

   Tip: Use a pastry brush to remove any stuck bits from the bottom of the pan.

4. 4

   In a large bowl, whisk together the flour, oats, baking powder, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overwork the mixture.

5. 5

   Press half of the mixture into the bottom of a 20cm square baking dish. Pour the hot caramel mixture over the crust.

   Tip: Make sure to cover the entire surface.

6. 6

   Sprinkle the chopped almonds over the caramel layer.

   Tip: Use a gentle touch to avoid compacting the almonds.

7. 7

   Top with the remaining crust mixture and press gently to seal.

   Tip: Use a fork to crimp the edges and create a decorative border.

8. 8

   Brush the top crust with the unsalted butter and cut a few slits in the top to allow steam to escape.

   Tip: Use a sharp knife to avoid crushing the crust.

9. 9

   Bake for 35-40 minutes, or until the crust is golden brown and the caramel is bubbly.

   Tip: Use a oven thermometer to ensure the correct temperature.

10. 10

    Remove from the oven and let cool for 10 minutes before slicing and serving.

    Tip: Use a sharp knife to avoid crushing the crust.