Classic apple crisp kicked up a notch with the addition of salted caramel. This simple Salted Caramel Apple Crisp recipe with a handful of pantry items presents like a restaurant quality dessert. Fresh apples, salted caramel, and a crumb topping pair perfectly with a scoop of vanilla ice cream for a fall treat.
Why This Recipe Works
The combination of fresh apples, salted caramel, and a scoop of vanilla ice cream are a match made in heaven. This recipe uses simple ingredients, but produces amazing results. You do not have to be a chef to master this dessert.
About The Ingredients
The Apples - for this recipe you want to use a combination of sweet and tart apples. I like to use Granny Smith and Gala apples. But you can use any sweet red apples like fuji or apple crisp.
Salted Caramel - The salted caramel is key to this recipe. We have a killer homemade recipe that I'll cover, but you can also buy store-bought as a shortcut.
How To Make Salted Caramel
Making caramel takes patience, but it is so dang good, that it is worth every minute. I will give you the rundown on making salted caramel. But you can also use store-bought caramel in this recipe, if you prefer.
You'll need sugar, vanilla, water, whipping cream, and salt. You will also need a heavy bottom pot. If you want all of the tips and tricks for making this caramel - we have a dedicated blog post that features this delicious recipe.
1. Add sugar to a heavy bottom sauce pan.
2. Pour in water.
3. Stir with a wooden or whisk over medium heat until sugar is dissolved and mixture reaches a boil.
4. Swirl liquid in the bottom of the pan occasionally and continue to cook.
5. Cook until the color changes from light...
6. to amber.
7. Add in butter.
8. Stir in the cream.
9. Whisk in vanilla.
10. Add in sea salt and whisk until smooth.
11. Store in a mason jar.
12. Use in your Caramel Apple Crisp Recipe.
Cheater Tip: Still intimidated? You can sub store bought salted caramel for homemade in this recipe.
Tips on Preparing Apples
Using fresh apples is the only way to go. You will need to peal and slice them thin. There are a few ways to do this task:
How to Make Caramel Apple Crisp
Warning: The filling smells AMAZING.
1. Peel your apples.
2. Slice the apples into halves.
3. Sprinkle with cinnamon and flour and toss to coat.
4. Drizzle with salted caramel and toss to combine.
5. Prepare the topping by combining oats, flour, brown sugar, and butter in a blender jar.
6. Pulse until it resembles course crumbs.
7. Transfer your apple filling to a greased 9 inch skillet or casserole dish.
8. Crumble the topping on top. Bake at 375 degrees for 25-30 minutes or until the top is golden. Serve with vanilla ice cream and additional caramel sauce.
Caramel Apple Crisp Q&A
Use a variety of apples in apple crisp - a tart and a sweet. I like to use Granny Smith and Gala varieties, but there are many options. Honey crisp and golden delicious work great as well. Choose and apple that you enjoy.
I do not recommend cover while baking. This prevents the top from browning.
Both are baked fruit dessert topped with a crisp and crunchy layer of ingredients. A crumble however, usually does not include oats.
This keeps in the fridge for about 5 to 6 days in an airtight container. It will taste best if eaten in the first few days.
Other Recipes You May Enjoy
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Salted Caramel Apple Crisp
- Apple Peeler and Corer (optional)
Salted Caramel Sauce
- 1 cup sugar
- ¼ cup water
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- ½ teaspoon sea salt
- 3 gala apples peeled, cored, and sliced thin
- 3 granny smith apples peeled, cored, and sliced thin
- ½ tablespoon ground cinnamon
- ½ tablespoon flour
- ½ cup prepared salted caramel sauce recipe above
- ½ cup flour
- ½ cup oatmeal
- ½ cup brown sugar
- ½ cup butter cubed
- Vanilla Ice Cream
Salted Caramel Sauce
- In a heavy-bottomed saucepan, combine sugar and water. Using a wooden spoon, continuously stir over medium-low heat until sugar is dissolved and mixture is boiling.
- Remove wooden spoon and gently shake pan to keep mixture moving until it is an amber color. Take care not to splash mixture onto the sides of the pan.
- Once mixture is an amber color remove from heat. Do not cook until it is a copper color or the caramel will taste burned.
- Add whipping cream, butter, vanilla, and sea salt. Mixture will bubble up so ensure you have a large enough pan. Vigorously stir until everything is incorporated.
- Pour into a glass jar and cool. Caramel will keep in the fridge for one week.
- Recipe makes 1 cup of caramel sauce. Use ½ cup for recipe and reserve other half cup for topping.
- In a large bowl combine apples, cinnamon, and caramel sauce. Toss to coat.
- Transfer to greased ramekins or tart cups, dividing filling evenly.
- In a blender (I use my blendtec) combine all ingredients. Pulse until mixture forms coarse crumbs.
- Top individual ramekins with topping.
- Bake at 375 for 20-25 minutes until apples are softened and topping is golden.
- Serve warm with a scoop of vanilla ice cream and extra caramel sauce.
- Use an apple peeler and corer.
- Use the Kitchenaid Spiralizer attachment (my personal favorite because it is so darn fast).
- Peel your apples with a potato peeler and slice them thin with a sharp knife.