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Caramel Apple Crisp

Caramel Apple Crisp
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A delightful Caramel Apple Crisp recipe featuring tender apples coated in cinnamon and caramel, topped with a buttery, crumbly oat topping. Perfect for a comforting dessert.

Ingredients

Scale
  • 6 medium apples (such as Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup store-bought or homemade caramel sauce, plus more for drizzling
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
  • Optional: vanilla ice cream or whipped cream for serving

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter a 8×8 inch or 9×9 inch baking dish.
  2. Prepare the filling: In a large bowl, combine sliced apples, granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and nutmeg. Toss gently to coat. Stir in 1/4 cup caramel sauce.
  3. Pour the apple mixture into the prepared baking dish and spread evenly.
  4. Prepare the topping: In a separate medium bowl, combine 1 cup flour, brown sugar, oats, 1/2 teaspoon cinnamon, and salt. Add the cold butter cubes.
  5. Using your fingers or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. (Alternatively, you can pulse in a food processor a few times until crumbly).
  6. Sprinkle the topping evenly over the apple mixture in the baking dish.
  7. Bake for 35-45 minutes, or until the topping is golden brown and the apples are tender and bubbly. If the topping starts to brown too quickly, you can lightly tent it with foil.
  8. Remove from oven and let cool for at least 15-20 minutes before serving. This allows the filling to set slightly.
  9. Serve warm, drizzled with extra caramel sauce, and optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • For best results, use a mix of sweet and tart apples.
  • If you don’t have a pastry blender, using your fingertips to rub the butter into the dry ingredients works well.
  • Adjust the amount of caramel sauce to your preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Find it online: https://www.masterthecook.com/caramel-apple-crisp/