​Apple Crisp with Butterscotch Gelato

time to execute: 45 minutes
For the Apples: Sauté apples with butter, sugar, & cinnamon, until just starting to soften. Transfer to prepared ramekins.
For The Topping: Combine flour, oats, cinnamon, nutmeg & mix very well. Mix in the softened butter. Place topping on each of ramekins evenly distributed. Bake at 375 degrees for 25 mins. Check to make sure topping is nicely browned. Serve with gelato.
For the For the Butterscotch: To make the butterscotch, in a pot combine butter, sugars, salt & corn syrup. Cook till boiling. Add cream & vanilla extract, & cook for another 5 mins. Strain sauce & chill.
For the Butterscotch Gelato: Combine egg yolks, vanilla & sugar, in bowl whisk over Bain Marie till temp. Reads 160 degrees and cool down to room temp.. Meanwhile heat up water & gelatin till gelatin dissolves, Mix together with butterscotch sauce, cold heavy cream & vanilla bean, & whip until mixture is just starting to set. Gently fold tempered egg mixture, with cream mixture. Put into chilled container cover with plastic & freeze. Yields approx. 2 quarts
2 lbs. Granny Smith Apples (peeled, cored, cut into 1/2 inch cubes)
1 Tsp. Cinnamon
3/4 C. Light Brown Sugar
4 T. Butter (unsalted)
Pinch Of Salt
1/2 C. All Purpose Flour
1/2 C. Old Fashioned Oats
1/3 C. Butter (unsalted & softened)
1/2 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Lb. Butter (unsalted)
1 1/3 C. Light Brown Sugar (firmly packed)
1 1/3 C. Granulated Sugar
1 T. Salt
1 1/2 C. Corn Syrup
1 1/2 C. Heavy Cream
1/8 C. Vanilla Extract
6 C. Sugar
2 C. Water
10 Egg Yolks
3/4 C. Sugar
1 tsp. vanilla extract
1 T. Salt
1 C. Heavy cream
1 vanilla bean
1 gelatin sheet (2 grams)
1/4 C. Cold water