Caramel Apple Crisp
This Caramel Apple Crisp will give you the flavors of fall. Tart granny smith apples diced and paired with spices that will make your home smell incredible. Topped with oat mixture and baked to bubbly golden brown perfection.
Servings: 12 servings
Ingredients
Apple Crisp
- 7-8 medium-sized granny smith apples peeled, cored, and sliced
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1 cup old fashioned oats
- 1 cup plus 1 tablespoon all-purpose flour divided
- 1 cup light brown sugar packed
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter room temperature
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons butter room temperature
- 1/2 cup heavy cream room temperature
Instructions
Apple Crisp
- Preheat the oven to 350 degrees F. Lightly spray a 9x13-inch baking pan with nonstick baking spray.
- Start by peeling all of the 7-8 medium-sized granny smith apples. Quarter the apples and cut the cores out. Cut them into thin slices with a pairing knife. I used an apple slicer and then cut each of the slices in half.
- Spread the sliced apples along the bottom of the prepared baking pan.
- In a medium sized bowl, add the 1 cup granulated sugar, 1 tablespoon of all-purpose flour, and 1 teaspoon ground cinnamon. Stir together until combined and sprinkle on top of the apples.
- Pour the 1/2 cup water all over the apples.
- Using the same bowl, add the 1 cup old fashioned oats, 1 cup of all-purpose flour, 1 cup light brown sugar, 1/4 teaspoon baking powder 1/4 teaspoon baking soda, and 1/8 teaspoon salt. Stir to combine.
- Add the 1/2 cup butter to the dry ingredients. Using a fork or pastry cutter, cut the butter into the mixture to create crumbles.
- Sprinkle the topping evenly on the top of the apples.
- Bake for 45 minutes, until the top is golden brown.
Caramel Sauce
- Add the 1 cup granulated sugar to a medium saucepan and place over medium heat, constantly stirring the sugar.
- After about 3-5 minutes the sugar will start to become clumpy and crumbly, turn darker in color, and then it will melt into a liquid and turn a brown color. Keep stirring the sugar until the sugar is completely melted. This should take about 10 minutes from start to finish. Remove from the heat.
- Immediately place the 6 tablespoons butter in the saucepan and stir until well combined.
- Slowly pour the 1/2 cup heavy cream in the saucepan while constantly stirring. Continue to stir until the caramel comes together. The mixture will still be thin at this point.
- Pour the caramel in a jar and allow it to rest for 15-20 minutes, until desired thickness has been reached.
- Pour all over the apple crisp and enjoy!
- Store in the fridge. Microwave for 20 to 40 seconds to warm the caramel before using.
- Serve the apple crisp in a bowl, drizzle with the caramel, and top with vanilla ice cream.
Notes
For the caramel sauce, ALWAYS start by making sure the butter and heavy cream are 100% at room temperature. This recipe will NOT come together if either the butter or cream are even slightly cold.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 470kcal | Carbohydrates: 79g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 36mg | Potassium: 189mg | Fiber: 4g | Sugar: 62g | Vitamin A: 614IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg
