Streusel topping:
3/4 c. all-purpose flour
1/4 c. sugar
6 T. cold butter
1/4 c. caramel ice cream topping, room temperature

Directions:

Preheat oven to 350 degrees.

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon, and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be very full). Drizzle with butter.

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.

Cool on a wire rack.

Directions:
Preheat the oven to 325 F. Lightly butter a 2-quart oval baking dish. Melt the 2 sticks of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar. Beat together on medium-high speed until thick and light yellow in color. Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl. Add the flour-cocoa powder mixture to the bowl as well. Mix on low speed just until combined. With the mixture still on low, slowly pour the melted butter and mix again just until combined.

Pour the mixture into the prepared baking dish. Place the baking dish in a larger baking pan. Add very hot tap water to the outer baking pan to create a water pan, coming halfway up the side of the baking dish. Bake for 60 minutes. The center will appear very under-baked, that is the way the dessert should be. Allow to cool slightly before serving with ice cream.

Adapted from Barefoot Contessa Back To Basics by Ina Garten.