Salted Caramel Apple Crisp – Fresh apples, tossed with sugar and spices, blanketed under a layer of salted caramel sauce and topped with a crispy oatmeal-pecan crumble! This salty and sweet treat is the perfect dessert for Fall and Thanksgiving!
Salted Caramel Apple Crisp
This is the best apple crisp I’ve ever had! It’s sweet, salty, warm and comforting. The spiced gooey apple filling, the silky salted caramel sauce and the crunchy pecan topping make this the perfect fall & holiday dessert!
There are three layers in this apple crisp. A layer of warm cinnamon-spiced apples, a simple 4-ingredient salted caramel sauce (unless you add vanilla), and a crispy pecan-oat topping. Let’s discuss the Salted Caramel Sauce.
Homemade Salted Caramel Sauce
My Homemade Salted Caramel Sauce is so silky, sweet and easy to make. To make the caramel itself, you only need 4 ingredients. The vanilla is completely optional. Sometimes I add it to add some vanilla flavour to the caramel, but this time I chose to leave it out.
No thermometer is needed for this recipe. Simply melt the sugar, then add butter, cream and salt. 10 minutes later, perfect caramel sauce. Easy! See my step-by-step tutorial for a visual guide.
The caramel can be made a few days ahead of time and stored in an airtight jar in the refrigerator. Re-heat in the microwave for 30-45 seconds until the caramel is thin enough to pour.
For the apple filling, mix the apples with brown and white sugar, fresh lemon juice, flour, cinnamon and nutmeg. I suggest using a variety of apples. I used Gala and Granny Smith for the perfect balance of sweet and tart.
You’ll want your apples to be thinly sliced. If the slices are too thick, they won’t soften, so you’ll be biting into hard apples in each bite. The apples should still have their crunch, but also be soft enough to melt in your mouth.
Next, you’re going to spoon the apples into a baking dish, packing tightly so all of the apples will fit. P.S. The baking dish I used measured 8×11 but you can use an 8×8″ square dish or a 9-inch round dish.
Now pour that silky caramel over the apple filling.
For the crumb topping, I threw all the ingredients into a food processor and pulsed until everything was nice and crumbly. Alternatively, you can use a fork to cut the butter into the flour, or your hands so you can really get a feel of the butter to make sure it’s crumbled well enough.
Here’s a neat little trick I learned from FineCooking. One thing I hate about apple crisps is how soggy the bottom part of the topping gets. To solve this, I only sprinkled half of the crumble onto the apples and baked it for 20 minutes. Then I sprinkled the rest on top and baked it for an extra 20-25 minutes, until the top was golden. Doing this helps the first half get slightly brown and crispy first, so the entire topping will be perfectly crispy from top to bottom.
Allow the crisp to cool for 20 minutes after baking. Serve with a dollop of ice cream and a drizzle of Salted Caramel Sauce.
Give this recipe a try! You’ll be happy you did. The contrast between the sweet apple filling, the salty caramel sauce and the pecan crumble is absolutely heavenly!
What’s not to love?
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Let’s get baking!
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup light brown sugar, packed
- 1/3 cup unsalted butter, chilled and cut into cubes
- 1/2 cup pecan halves, finely chopped
- 1/2 cup old-fashioned oats
- 5-6 large apples, peeled, cored and thinly sliced (You can use Granny Smith, Honey Crisp or Fuji or a mixture of 2)
- 2 Tbsp light brown sugar, packed
- 2 Tbsp granulated sugar
- 1 Tbsp freshly squeezed lemon juice
- 2 Tbsp all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup Salted Caramel Sauce
- Vanilla ice cream and extra Salted Caramel Sauce, for serving
- Make the salted caramel sauce using my step-by-step tutorial as a visual guide. Set aside to cool.
For the Crumb Topping:
- Add all the ingredients to a food processor and pulse until combined and crumbly.
- If you don't have a food processor, add the ingredients to a medium bowl and use a fork or pastry cutter to cut butter and into the mixture until everything is crumbly. Cover the topping and refrigerate until ready to use.
For the Apple Filling:
- Preheat the oven to 375 degrees F.
- Place the thinly sliced apples in a large bowl and add the brown sugar, granulated sugar and lemon juice and toss to combine.
- In a small bowl, combine flour, cinnamon, nutmeg and salt. Sprinkle over the apple mixture and toss to combine.
- Pour apples into a 9-inch baking dish and spread into an even layer. Pour half of the salted caramel sauce over the apples. Sprinkle half of the crumble topping on top of the apple filling, cover and refrigerate the rest.
- Bake in preheated oven for 20 minutes. Sprinkle on the remaining topping and bake for another 20-25 minutes, or until the top is crisp and golden and the filling is bubbling.
- Allow crisp to cool for 20 minutes before serving. Serve with a scoop of vanilla ice cream and drizzle with additional salted caramel sauce. Enjoy!
- Salted Caramel Sauce can be made ahead of time and stored in an airtight jar in the refrigerator. Re-heat in the microwave for 30-45 seconds to thin the caramel out enough to pour. The caramel recipe can easily be doubled if you want to have extra to pour on top.
- The crumb topping can also be made a day ahead and kept covered in the refrigerator.
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Love, Dedra ❤️