EASY SALTED CARAMEL APPLE CRISP

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 Filling ▢ 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 Topping ▢ ½ cup flour ▢ ½ cup oatmeal ▢ ½ cup brown sugar ▢ ½ cup butter cubed ▢ Vanilla Ice Cream

INGREDIENTS

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.

STEP 1

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.

STEP 2

Pour into a glass jar and cool.  Caramel will keep in the fridge for one week.

STEP 3

In a large bowl combine apples, cinnamon, and caramel sauce. Toss to coat. Transfer to greased ramekins or tart cups, dividing filling evenly.

STEP 4

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.

STEP 5

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