This oldie but goodie Caramel Apple Crisp is one of our absolute favorite desserts {ever}. I make this all the time if we’re having guests over and it’s always a hit! Everything you love about apple pie made SO much easier right in a skillet!
During this time of year, I love making all kinds of comforting foods and desserts. One of my favorite desserts to make is this caramel apple crisp! There’s something just so comforting about all of the gooey caramel throughout, the tender spiced apples and of course the sweet crumble on top that I love so much! Obviously, topped with a generous amount of vanilla ice cream because it wouldn’t be the same without it!
With apple pie being a favorite in most households, I feel like apple crisp comes in a verrry close second. And in this house, it may even be first. I do enjoy making pies with homemade crusts and all of that good stuff, but sometimes I’m just lazy. And when I’m lazy, this caramel apple crisp is the next best thing!
The apples are cooked in a cast iron skillet with some butter and a little bit of salt to draw out the moisture. And then, the star of the show… homemade caramel. There’s no way around it, you just can’t beat it. Feel free to opt for store bought caramel, but I’m not condoning it because it’s SO easy to make that it’s ridiculous! Toss the apples with some caramel sauce in the same skillet, sprinkle the crumble topping on top and it’s ready to be popped in the oven. If you don’t have a cast iron skillet, no worries. Cook the apples in any skillet you have and then transfer them into a lightly greased baking pan and follow the instructions after the apple cooking step with the pan instead. Piece of cake.
While baking, the aromas will consume you and I dare you to wait for it to cool when it comes out of the oven! Impossible. The caramel gets all bubbly and under the blanket of crumble topping is a crazy gooey and delicious center. My personal favorite touch? Vanilla ice cream. I need it, you need it. It’s the ultimate finishing touch!
If you are looking for something to make with any extra apples you may have laying around, skip the pie and make this amazing caramel apple crisp. You won’t regret it. Promise.
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Caramel Apple Crisp
Ingredients
*Caramel Sauce* *
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 tbs unsalted butter
- 1 tsp vanilla
- pinch salt
*Crumble Topping*
- 1 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 7 tbs unsalted butter softened
- 1/4 tsp salt
*Apples*
- 4 apples peeled, cored, sliced thin & chopped
- 2-3 tbs lemon juice
- 2 tbs unsalted butter
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees.
- First, you'll need to prepare your caramel sauce. In a medium-sized heavy bottomed pot, heat water and sugar on HIGH heat and whisk just until the sugar is dissolved. It is extremely important that you have your stove on high heat or you run the risk of seizing up the sugar, turning it into a solid mess. Once sugar is dissolved, put the whisk to the side and start swirling the pot by the handle in circular motions. It's very important that you don't disturb the caramelization process too much and is why you'll need to swirl instead of whisk. Swirl constantly until the melted sugar turns a dark amber color, this will take about 5 minutes or so. The darker the amber color, the more intense caramel flavor you will have. After it turns dark amber, slowly and carefully pour in heavy cream. It will bubble up violently so you will need your whisk to whisk it very fast until it comes back down and it will start looking like caramel at this point. Remove from heat and stir in butter and vanilla. Allow to cool down slightly.
- In a large bowl, prepare your crumble topping by whisking the flour, brown sugar, granulated sugar and salt together. Cut in the butter using your hands or a fork until mixture is crumbly but will still mold together when you squeeze it. Set aside.
- In a large cast-iron skillet, melt butter on medium-low heat and stir in sliced apples and salt. Cook apples, stirring often until tender, 5-7 minutes. If apples released a lot of liquid, drain or blot with a paper towel. Stir 3/4 of the prepared caramel sauce in with the apples and sprinkle the crumble topping on top. Place skillet in the oven and bake for 20-25 minutes or until the topping turns lightly golden brown and the caramel bubbles on the sides. Drizzle remaining caramel on top and serve with vanilla ice cream, if desired.
- Caramel apple crisp will keep for up to 3 days stored in an airtight container or covered with plastic wrap at room temperature.
Notes
Recipe slightly adapted from Lauren’s Latest
What a beautiful dessert! I just want to grab a fork and dive right in! Love your photos too.
Thank you Jessica!!
What type of apples work best?
I like to use granny smith apples because they are less sweet with all of the other sweet components but I usually just use what I have on hand if I’m whipping it up last minute! It really doesn’t matter. 🙂
Jessica, this is superb! Wow!!! One of the best things I’ve ever tasted! Caramel sauce was perfect. It was really scrumptious! But I have one question for you regarding the crumbs please. The only thing that I felt I screwed up with. The crumbs are crunchy I could feel the granulated sugar crunching in my mouth. Is this the way it should be or I messed up? When I was doing the crumbs, it was VERY soft. I think maybe the butter was too much. But I’m wondering why the sugar didnot dissolve in the crumbs! I’d really appreciate it if you help me out! Thank you for sharing, dear!
Hmm, I’ve never had the issue with sugar being crunchy. Maybe it could be the brand of sugar used, that the sugar is more coarse? I’m honestly not sure. 🙁 I’m glad it was delicious though!!