Description
This caramel apple crisp recipe is an easy fall dessert filled with tender spiced apples and sweet homemade caramel sauce beneath a buttery oat topping.
Ingredients
For the caramel sauce:
- 1 cup (236ml) Apple cider
- 1/2 cup (95g) Granulated sugar
- 1/4 cup (56g) Packed brown sugar
- 1/4 teaspoon Ground cinnamon
- 2 tablespoons (56g) Unsalted butter, at room temperature
- 6 tablespoons (90ml) Heavy whipping cream, at room temperature
- 1/2 teaspoon Pure vanilla extract
- Pinch of salt
For the apple crisp:
- 6 large Apples, peeled and thinly sliced
- 1 tablespoon (7.5g) all-purpose flour
- 1 teaspoon Ground cinnamon
- 1/2 cup caramel sauce (as prepared above)
For the Streusel
- 1 1/2 cups (144g) Old-fashioned oats
- 2/3 cup (149g) Light brown sugar
- 1/2 cup (60g) All-purpose flour
- 3/4 cup chopped pecans or walnuts
- 3/4 cups (143g) unsalted butter, cold and sliced
Instructions
Prepare the caramel sauce:
- Cook the apple cider in a pan over medium heat until it’s reduced to 1/4 cup, stirring occasionally.
- Add the sugars and cinnamon, stirring until dissolved then cook over medium heat for 5-8 minutes, stirring frequently until the sauce starts to thicken.
- Then add in the butter and stir until it’s melted. Remove the caramel from the heat, slowly pour in the heavy cream as you stir it together. Finally, stir in the vanilla and salt. The sauce will continue to thicken as it cools.
Prepare the filling:
- Preheat the oven to 350°F and spray a 9×13 pan or a large cast-iron pan with cooking spray.
- In a large bowl, toss the apple with 1 tablespoon of flour and cinnamon then pour into the pan. Then drizzle with 1/2 cup of the prepared caramel sauce (save leftovers for topping)
Prepare the crumble and assemble:
- In a separate bowl, combine the oats, ¼ cup flour, brown sugar, and pecans together. Use your hands or a fork to mash the butter into the oats. Spoon over the apples. Bake at 350°F for about 30-40 minutes or until the apples are fork-tender.
Notes
- Make the caramel sauce ahead of time: Since the caramel will thicken as it cools, you can make it up to 2 days in advance and store in the refrigerator. You’ll have some leftovers that you can drizzle on top.
- Halve the recipe. You can halve the ingredients to make this recipe in a smaller, 9×9-inch baking dish. Although I’d recommend making a full batch of the caramel sauce and use the leftovers for ice cream
- For a thicker crisp, consider baking in a smaller pan, but adjust the baking time as needed until the apples are fork tender.
Storing Instructions
- Fridge. Store any leftover apple crisp airtight in the refrigerator for up to 5 days.
- Reheat. Heat servings in the microwave, or in the oven at 350ºF until warmed through.
Nutrition
- Serving Size: 1
- Calories: 618
- Sugar: 55.7 g
- Sodium: 310.6 mg
- Fat: 31.8 g
- Carbohydrates: 80.2 g
- Fiber: 5.4 g
- Protein: 5 g
- Cholesterol: 66 mg