I have always been a big fan of apple crisp. It’s perfect comfort food and can easily be whipped up with things readily at hand. So when I spied this Caramel Apple Crisp recipe in Bon Appétit I knew I’d just have to try it. I added some chopped pecans to mine but walnuts or rolled oats would be a great addition as well.
Be careful not to overcook the caramel sauce in the skillet. Better to undercook than overcook as it will cook further in the oven.
Caramel Apple Crisp
Summary: This is a delicious dessert, taking classic apple crisp up a notch.
- For the topping:
- 1 1/4 cups all purpose flour
- 10 tablespoons sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- (Optional: 3/4 cup rolled oats or 1/2 cup walnuts or pecans)
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
- For the filling:
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, diced
- 1 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 6-8 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, cored and each cut into eight slices
- Lightly sweetened whipped cream or ice cream for topping
- Make the topping:
- Mix the first 6 ingredients together in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. (Can be made 1 day ahead.) Cover and chill.
- To make the filling:
- Preheat oven to 375° F. Stir the sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is brown, 3-5 minutes (do not over-cook as sauce will be bitter). Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish and spread evenly. Sprinkle topping evenly over apples.
- Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream or ice cream.
Number of servings (yield): 6
Adapted from a March 2009 Bon Appétit recipe | Photo