Salted Caramel Apple Crisp

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Salted Caramel Apple Crisp

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  • Author: The Cooking Studio

Ingredients

Scale

Servings: 2

For the Caramel Sauce
½ cup granulated white sugar
¼ cup water
¼ stick (2 tablespoons) unsalted butter, diced
¼ cup heavy cream
¼ teaspoon vanilla extract
¼ teaspoon kosher salt
½ teaspoon cream of tartar or lemon juice (optional)

For the Filling:
2 medium tart, firm apples, such as honeycrisp
2 teaspoon fresh lemon juice
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Pinch ground clove
Pinch kosher salt

For the Topping:
¼ cup all purpose flour
¼ cup old fashioned oats
1 tablespoons chopped pecans
2 tablespoons light brown sugar
¼ teaspoon kosher salt
2 tablespoons unsalted butter, softened

Instructions

Make the caramel sauce:

Have all the ingredients ready as caramels go very quickly.

Add the sugar, water, cream of tartar, and salt to a saucepan and stir to combine. Do not stir again.

Bring to a gentle simmer over medium heat. Resist the urge to stir.

Allow the mixture to cook until you see some light brown color appear. At this point you may
swirl the pan to incorporate it.

Continue cooking until the caramel darkens to your desired color. The darker you go, the deeper the flavor, but be careful not to burn it.

As soon as the caramel is dark enough, remove the pot from the heat and quickly whisk in the
butter, then the cream.

The mixture will boil so be careful. The caramel will seem runny when it is finished but it will thicken as it cools.

 

Prepare the filling:

Heat oven to 350 degrees F.

Peel, core, and slice apples into ½ inch thick slices.

Combine apples with lemon juice, spices and salt in a large bowl.

Drizzle ¼ cup of caramel sauce over the top and stir again. Scrape apples and juices into a 9-10 inch oven safe pan.

 

Make the topping:

In a small bowl, combine flour, oats, pecans, sugar and salt. Stir until well mixed.

Add butter and mash with fingers until crumb forms.

Pour the mixture over the apples and spread evenly.

Bake until the topping is golden brown and the juices are bubbling, 40-50 minutes.

Serve warm with more caramel sauce and ice cream if desired.

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