Caramel Apple Crisp
This week, Twin Cities food blogger greens & chocolate took a traditional apple crisp recipe and gave it the caramel twist you’ve always dreamed of. Can you think of a better way to enjoy apple season?
You’ve had apple crisp before, but have you had apple crisp with caramel mixed in? My guess is no, and you wouldn’t believe the difference it makes!
In more traditional apple crisp recipes, fresh apples are tossed with brown sugar and granulated sugar, along with spices like cinnamon, nutmeg and cloves. Then the filling is covered with a crisp topping and baked. That’s delicious, of course, but let’s take it up a notch, shall we?
For this recipe, I sautéd the apples in butter and brown sugar, which softened the apples and gave the filling a buttery taste. Of course I still added some of the traditional apple crisp spices, including cinnamon and nutmeg, and then I tossed it all in a generous amount of caramel dip. It made this apple crisp divine!
The topping is a pretty traditional combination of flour, old-fashioned oats, brown sugar, cinnamon and butter. I’m a huge fan of crisp topping, and I did not skimp on it here!
Obviously this crisp needs to be served with a big scoop of vanilla ice cream and an extra drizzle of caramel dip. Is there really any other way to eat apple crisp than with ice cream? I don’t think so.
While you can enjoy this Caramel Apple Crisp year round, it is the perfect dessert to enjoy on a chilly fall evening.
Serves 4 to 6
Preparation time: 15 minutes
Cook time: 50 minutes
For the filling:
6 large Granny Smith apples, peeled and sliced
2 tablespoons unsalted butter
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup L&B Caramel Dip
½ teaspoon salt
For the topping:
1 cup all-purpose flour
1 cup old-fashioned oats
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
- Heat the oven to 350 F.
- In a large cast iron skillet, heat the butter over medium-high heat.
- Add the sliced apples, brown sugar, cinnamon and nutmeg, and cook until the apples are slightly softened, about 8-10 minutes.
- Add the caramel dip and salt, and stir well to combine. Remove from heat.
- In a medium-sized bowl, combine the flour, oats, brown sugar, cinnamon, salt and melted butter. Stir well.
- Sprinkle the oat topping over the apple filling. Note: you can bake the apple crisp directly in the cast iron skillet or transfer it to a 9×9 baking dish.
- Bake for 40-45 minutes until golden brown and bubbling.
- Serve with vanilla ice cream and additional caramel dip.