Caramel apple crisp is a twist on traditional apple crisp using my delicious salted caramel sauce to sweeten the apples instead of sugar. There are few desserts that feel more like fall than a warm bowl of apple crisp with vanilla ice cream melting on top.
We tried a new type of apple called a snapdragon apple this week and it is really flavorful but tart, like a slightly modified granny smith. I thought they would be delicious in a pie or a crisp and my kids were in the mood for crisp. Instead of the brown sugar usually used in apple crisp, for this one I substituted my salted caramel sauce to bring even more delicious flavor to the dessert.
I kept the seasoning simple for this to let the caramel and apple flavor come though. I added a touch of cinnamon but no other spices. This recipe makes 8×8 pan or a deep dish pie plate’s worth of crisp. You can double it to make a 9×13 pan for a crowd or if you just want a lot to eat.
Caramel Apple Crisp
For the apple filling:
- 6 medium apples peeled cored and sliced
- 2 tbsp lemon juice
- 1/4 cup salted caramel sauce or brown sugar
- 1 1/2 tbsp flour
- 1/4 tsp cinnamon
- 2 tbsp butter melted
For the topping:
- 1/2 cup AP flour
- 1/2 cup brown sugar
- 1/2 cup quick cooking oats
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter softened
- Heat oven to 350. Spray an 8×8 pan or a deep dish pie plate with cooking spray.
- Add the topping ingredients to a bowl and whisk to combine. Work the softened butter into the mixture until you have crumbles. Chill in the fridge while you make the apple filling.
- Combine the apples, lemon juice, caramel sauce, flour, cinnamon, and butter and toss until apples are well coated. Pour into baking dish and top with the topping. Bake until apples are tender and topping is golden, about 45 minutes. If the topping is browning to fast you can cover loosely with foil.
- Allow to rest 5 minutes and then serve warm topped with ice cream.