Caramel Apple Crisp
This classic crisp gets an upgrade with a blanket of sweet caramel coating.
Servings: 10
Ingredients
For the filling:
- 8 cups cored, and sliced apples about 6 medium apples
- 1/4 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
For the topping:
- 2 tablespoons all-purpose flour
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter melted
For the optional caramel sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 4 tablespoons unsalted butter cut into pieces
- 1/2 cup heavy cream warmed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
- Add the apples to a large bowl. Melt the butter in a medium saucepan set over medium heat. Stir in the brown sugar, heavy cream, vanilla, cinnamon, nutmeg, and salt. Cook for 2-3 minutes, stirring, until the sugar has dissolved and the mixture is smooth. Whisk in the 2 tablespoons of flour and cook for approximately 1 minute, until slightly thickened.8 cups cored, and sliced apples, 1/4 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup heavy cream, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 2 tablespoons all-purpose flour
- Pour the caramel mixture over the apples and toss until evenly coated. Transfer the apples to the prepared baking dish and spread them into an even layer.
- To make the topping, combine the oats, flour, brown sugar, pecans, cinnamon, and salt in a medium bowl. Add the melted butter and stir until the mixture forms moist, crumbly clusters.1 cup old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 6 tablespoons unsalted butter
- Sprinkle the topping evenly over the apples. Bake for 45-50 minutes, until the apples are tender and bubbling around the edges and the topping is golden brown.
- While the crisp is baking, prepare the caramel sauce: Combine the sugar and water in a medium saucepan. Cook over medium heat, without stirring, until the sugar dissolves and the syrup turns a deep amber color, about 7-9 minutes. Swirl the pan occasionally if needed to encourage even browning.1 cup granulated sugar, 1/4 cup water
- Remove the pan from the heat and carefully whisk in the butter, a few pieces at a time. Be careful; the mixture will bubble vigorously.4 tablespoons unsalted butter
- Slowly whisk in the warm heavy cream until smooth. If the caramel seizes slightly, return the saucepan to low heat and whisk until smooth.1/2 cup heavy cream
- Stir in the vanilla and salt. Let the caramel sauce cool for 5-10 minutes.1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt
- Once the apple crisp has finished baking, let it cool for 10-15 minutes before serving. Serve warm with vanilla ice cream or whipped cream and drizzled with caramel sauce.
