Salted Caramel Apple Crisp Recipe
This delightful Salted Caramel Apple Crisp features tart baking apples coated in sweet sugar and warm spices, all drizzled with luscious salted caramel. It’s topped with a yummy crumbly oatmeal topping and baked in individual oven-safe dishes, making each bite feel extra special!
Equipment
Ingredients
- 2 medium baking apples (see notes)
- 1 Tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 2 Tablespoon salted caramel topping (or regular caramel topping)
- ¼ cup light brown sugar (packed)
- ¼ cup rolled oats (uncooked)
- ⅛ cup all-purpose flour
- 2 Tablespoon unsalted butter (plus more for coating the dishes)
- Vanilla Ice Cream or Whipped Cream for topping (optional – not included in calorie count)
Instructions
- Pre-heat the oven to 350 degrees F.
- Lightly coat two 20 oz oven safe dishes with butter.
- Cut the butter into small pieces and set aside.
- Peel, core, and dice the apples into bite-sized pieces.
- Combine the apples, granulated sugar, cinnamon, nutmeg and salt in a large bowl and toss to coat.
- Stir in the salted caramel sauce.
- Place the apple mixture in the prepared baking dishes.
- In another bowl, mix together the brown sugar, oats, and flour until evenly combined.
- With a fork, blend in the butter pieces until small clumps form and the butter is incorporated.
- Sprinkle the topping evenly over the apples.
- Place the dishes on a baking sheet and bake until the topping is crispy and the apples are tender, about 45 minutes.
- Let the apple crisps cool on a rack about 15 minutes before serving.
- Top with vanilla ice cream or whipped cream if desired.
Video
Notes
Notes about ingredients and substitutions
- For baking, apples need to be firm and hold their shape. Try Honey Crisp, Granny Smith, Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Haralson, or Newtown Pippin.
- To make an awesome apple crisp, pick the right apples, add a thickener, and bake it until it’s all bubbly and golden brown.
- When it’s time to store it, let it cool down completely, then wrap it up tight with plastic wrap or foil and pop it in the fridge for about 3 to 5 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1Calories: 435kcalCarbohydrates: 83gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 225mgPotassium: 296mgFiber: 6gSugar: 63gVitamin A: 468IUVitamin C: 8mgCalcium: 59mgIron: 1mg
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