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1
For toffee sauce: Measure water into a heavy-bottomed medium saucepan.
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2
Add sugar and butter; do not stir!
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3
Measure out whipping cream, set near the stove along with vanilla.
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4
Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour. Swirl pan gently on the unit until the colour becomes deeply golden.
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5
Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth.
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6
Remove pan from heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.)
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7
Warm sauce in a small saucepan or briefly in the microwave before serving.
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8
For crisp, evenly spread fruit in a 9 x 13-inch (3-L) baking dish or pan.
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9
Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened.
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10
Spread over fruit and bake in preheated 350u00b0F (180u00b0C) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature.
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11
To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.
