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salted caramel apple crisp 87185790

Salted Caramel Apple Crisp

Get ready for the ultimate salted caramel apple crisp with a thick brown sugar streusel. Perfect for fall, serve warm with ice cream and caramel.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 325
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 large apples, peeled, cored, and thinly sliced
  • 1 1/2 cups packed brown sugar
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 3/4 cup salted butter, softened that's 1 1/2 sticks or 12 tablespoons
  • as needed vanilla ice cream for serving
  • as needed salted caramel sauce for serving, homemade or store-bought

Method
 

  1. Peel, core, and slice the apples into very thin uniform pieces using a sharp knife or mandoline.
  2. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
  3. Arrange the sliced apples evenly in the prepared baking dish.
  4. In a medium bowl, stir together 1 1/2 cups packed brown sugar, 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, 2 teaspoons ground cinnamon, and 1 1/2 teaspoons ground nutmeg.
  5. Cut 3/4 cup softened salted butter into the dry mixture with a pastry cutter, fork, or your fingertips until coarse crumbs form. That's 1 1/2 sticks or 12 tablespoons.
  6. Sprinkle the streusel topping evenly over the apples.
  7. Bake at 375°F for 35 to 40 minutes, until the apples are fork-tender and a knife inserted in the center slides in with no resistance.
  8. Let the crisp stand for 5 to 10 minutes before serving. It is delicious warm or at room temperature.
  9. Serve each portion with a scoop of vanilla ice cream and a generous drizzle of salted caramel sauce.
  10. This recipe makes 12 to 16 servings.

Nutrition

Calories: 325kcalCarbohydrates: 53gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 31mgSodium: 91mgFiber: 2gSugar: 39g

Notes

For the best flavor, use a mix of apple varieties such as Granny Smith, Fuji, and Pink Lady.
If you're gluten free, swap the all-purpose flour with a good 1:1 gluten-free baking flour blend.
You can substitute the apples with 8 large fresh peaches, or well-drained canned peaches if you like.
Store leftovers covered at room temperature for up to 3 days, then move to the fridge for up to 3 more days.
Reheat individual servings in the microwave for 30 to 60 seconds, or reheat the whole crisp at 350°F for 10 minutes to re-crisp the topping.
The crisp freezes well. Wrap it tightly and freeze for up to 3 months. Thaw in the fridge and reheat before serving.
Make sure your butter is softened, not melted, so the streusel stays crumbly.

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