Salted Caramel Apple Crisp
Salted Caramel Apple Crisp
Ingredients
For the Apple Filling
- 4 Granny Smith apples, large, peeled, cored, and sliced 1/4-inch thick
- 2 Honeycrisp apples, large, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the Crumble Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, 1 stick, cold, cut into 1/2-inch cubes
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly butter a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the sliced Granny Smith and Honeycrisp apples, light brown sugar, all-purpose flour, lemon juice, ground cinnamon, ground nutmeg, vanilla extract, and kosher salt. Toss gently until the apples are evenly coated. Pour the apple mixture into the prepared baking dish and spread evenly.
⏱️ 10 min
- 3
In a separate medium bowl, combine the old-fashioned rolled oats, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and kosher salt for the crumble topping. Add the cold butter cubes. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min
- 4
Evenly sprinkle the crumble topping over the apple filling in the baking dish. Place the baking dish on a baking sheet (to catch any potential overflow). Bake for 45-55 minutes, or until the topping is golden brown and the apple filling is bubbly. If the topping browns too quickly, loosely tent with aluminum foil.
⏱️ 55 min•🌡️ 375
- 5
While the crisp bakes, prepare the salted caramel sauce. In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and increase the heat to medium-high. Boil without stirring until the syrup turns a deep amber color, about 8-10 minutes. Watch carefully as it can burn quickly.
⏱️ 10 min
- 6
Remove the saucepan from the heat. Carefully and slowly pour the warm heavy cream into the hot caramel (it will bubble up vigorously). Whisk constantly until smooth. Add the butter and vanilla extract, whisking until fully incorporated. Stir in the flaky sea salt. Set aside to cool slightly.
⏱️ 5 min
- 7
Let the apple crisp cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, drizzled generously with the homemade salted caramel sauce.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Apple Crisp
Ingredients
For the Apple Filling
- 4 Granny Smith apples, large, peeled, cored, and sliced 1/4-inch thick
- 2 Honeycrisp apples, large, peeled, cored, and sliced 1/4-inch thick
- 1/2 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the Crumble Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, 1 stick, cold, cut into 1/2-inch cubes
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt, or to taste
Instructions
- 1
Preheat your oven to 375°F. Lightly butter a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the sliced Granny Smith and Honeycrisp apples, light brown sugar, all-purpose flour, lemon juice, ground cinnamon, ground nutmeg, vanilla extract, and kosher salt. Toss gently until the apples are evenly coated. Pour the apple mixture into the prepared baking dish and spread evenly.
⏱️ 10 min - 3
In a separate medium bowl, combine the old-fashioned rolled oats, all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, and kosher salt for the crumble topping. Add the cold butter cubes. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min - 4
Evenly sprinkle the crumble topping over the apple filling in the baking dish. Place the baking dish on a baking sheet (to catch any potential overflow). Bake for 45-55 minutes, or until the topping is golden brown and the apple filling is bubbly. If the topping browns too quickly, loosely tent with aluminum foil.
⏱️ 55 min•🌡️ 375 - 5
While the crisp bakes, prepare the salted caramel sauce. In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and increase the heat to medium-high. Boil without stirring until the syrup turns a deep amber color, about 8-10 minutes. Watch carefully as it can burn quickly.
⏱️ 10 min - 6
Remove the saucepan from the heat. Carefully and slowly pour the warm heavy cream into the hot caramel (it will bubble up vigorously). Whisk constantly until smooth. Add the butter and vanilla extract, whisking until fully incorporated. Stir in the flaky sea salt. Set aside to cool slightly.
⏱️ 5 min - 7
Let the apple crisp cool for at least 15-20 minutes before serving. This allows the filling to set slightly. Serve warm, drizzled generously with the homemade salted caramel sauce.
⏱️ 20 min