Churro Apple Pie Bowls + Caramel Sauce

Instructions

1. Make Churro Bowls using this recipe.
2. While Churros are baking, prepare apple pie filing: combine apples into a medium-sized saucepan with the lemon juice. Mix well and set aside.
3. Whisk the cornstarch and water together until lump free. Pour the mixture into a medium-sized heavy based saucepan over medium heat. Quickly add in the brown sugar, cinnamon and nutmeg, and whisk again to combine. Bring to a boil while whisking continuously, until mixture begins to thicken. Add in the diced apple, give them a quick stir through the mixture; reduce heat down to low and cover pan with a lid. Allow to cook, covered, for about 8-10 minutes, while stirring occasionally, until soft. Apples should be soft but not mushy.
4. Take off the heat completely while covered with the lid, and allow to cool down to room temperature.
5. Fill each Churro Cup / Bowl with the apple pie filling; top with ice cream (optional), and drizzle with caramel sauce.
6. Combine brown sugar and heavy cream into a small-medium sized saucepan over medium-low heat. Stir with a wooden spoon until the sugar is just beginning to melt through the cream. Add the butter; allow it to melt completely and bring to a rolling boil. Reduce heat to low and continue to cook until the sauce thickens, (about 8 minutes). Remove from heat; allow to cool slightly (t will continue to thicken while cooling down), and drizzle over Apple Pie Churros.