Winter is officially in full swing here in the Hudson Valley! which means I’m craving all of the cozy things all of the time. Fuzzy sweaters, scented candles, hot showers, mugs of coffee, and a warm bowl of salted caramel apple crisp can make even the most miserable day more manageable!
One of the best things about this caramel apple crisp dessert is that it’s SO easy! No crust to roll, no dough to chill, no pie to cool. Simply slice some fresh apples, make your topping, pour everything into a baking dish and bake in your preheated oven until the topping is golden.
To serve, add some ice cream or beat heavy cream until nice and fluffy viola – you’ll have homemade whipped cream!
Odds are you’ve had apple crisp before, but you wouldn’t believe what a difference it makes when you add caramel to the mix, which has so much more complexity than granulated sugar.
This Caramel Apple Crisp is one of my all-time favorite desserts and it’s very simple to make.
Ingredients
TOPPING:
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
6 tbsp cold unsalted butter cubed
1/2 cup old fashioned rolled oats
FILLING:
2 lbs Granny Smith Apples
1/4 cup caramel sauce
1/4 tsp salt
FOR SERVING:
Vanilla Ice Cream
Extra caramel sauce for drizzling
Instructions
Preheat the oven to 350 degrees F.
Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
Peel, core, and cut the apples into small chunks.
Toss well with the caramel sauce and salt.
Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
Serve with ice cream and extra caramel.
Instructions
Preheat the oven to 350 degrees F.
Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
Peel, core, and cut the apples into small chunks.
Toss well with the caramel sauce and salt.
Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
Serve with ice cream and extra caramel.
