Apple crisp (with caramel sauce) is an apple dessert common in the USA, but also in other parts of the world, such as the UK and Australia. It contains a good amount of apples with only an oat-based crust on the top. Apples are the traditional fall fruit in many countries and this is definitely a great way to make your apples into a delicious dessert. The caramel of this recipe fits perfectly with apples and brings an extra boost of flavors to this fall favorite.
Origin and difference with apple crumble
The apple crisp is a relatively new dessert as it was first mentioned in 1924 in a cookbook. In the UK and Australia apple, crisp is a synonym for apple crumble, but the same does not occur in the USA and Canada, where the two are two different apple desserts. Our apple crisp with caramel sauce recipe contains rolled oats on top, while in the USA and Canada an apple crumble won’t have oats or nuts. This is the main difference you will find when visiting these countries or when looking for these recipes elsewhere.
The name of this dessert comes from the fact that the oats on top caramelize slightly and become super crispy when baked in the oven.
Ingredients and process for apple crisp with caramel sauce
This recipe is pretty simple, as you will see in the section below. The ingredients that you need are very easy to find and the process is really simple.
To make this recipe, you will need a bit more than 1 hour, and most of this time you will need for cooking because, once in the oven, your apple crisp with caramel sauce will need 40-50 minutes. The long cooking process ensures that the apples are soft and sweet and the oats caramelize properly.
How to serve your apple crisp
It’s very common to find apple crisp with caramel sauce, topped with a vanilla ice cream ball. Vanilla and apple desserts are a great match. Instead of ice cream, we used vanilla sauce, and we can guarantee that the taste was amazing anyway. If you want to add a vanilla ice cream ball, feel free. It will definitely taste great. Plus, it will create a flavor and temperature contrast between the hot crispy apple and the ice cream itself. The same applies to the vanilla sauce.
How to store your apple crisp with caramel sauce
If you want to store the apple crisp with caramel sauce in the refrigerator before baking it, you can do so for 12 hours. Then cook following the instructions.
If you wish to store it when cooked, you can place it in an airtight container and then into the fridge for around 4-5 days. The apple crisp is best eaten within 1-2 days.
You can store your dessert in a freezer for a couple of months. Be sure to close it in a proper container. When you want to eat it, let it thaw at room temperature and cook for 20 minutes at 175°C.
Apple crisp with caramel sauce
For the crisp
- 80 grams flour
- 100 grams packed brown sugar
- 0.25 teaspoons salt
- 0.5 teaspoons cinnamon
- 100 grams cold butter
- 55 grams rolled oats
For the filling
- 600 grams apples feel free to increase or decrease the amount based on your preferences
- 0.5 deciliters caramel sauce see link for salted caramel sauce in the recipe
- 0.25 teaspoons salt if using unsalted caramel
- vanilla ice cream or vanilla sauce
- caramel sauce to drizzle on top
- Preheat the oven to 180°C. Make your own salted caramel sauce by following this recipe. Cut the clod butter into smaller cubes.
- In a bowl, combine the flour, sugar, salt, and cinnamon. Add the butter cubes and rub them into the dough with your fingertips.
- When the ingredients are well mixed, stir in the oats. Put the bowl into the freezer or refrigerator (depending on how melted the butter is).
- Peel, core, and cut the apples into small chunks or cubes. Mix with caramel sauce and salt (if using unsalted caramel).
- Divide the filling into four and place them into small oven-proof dishes. We used a 10cm-diameter dish for a thick layer of topping with fewer apples.
- Divide the oat topping into four as well. Sprinkle or spread over the apples evenly.
- Bake for 40-50 minutes until the apples are bubbling and the crisp is golden brown.
- Serve with ice cream or vanilla sauce and drizzle extra caramel on top.
- Only use salt if using unsalted caramel.
- For baking, you can use a 20-22cm-diameter dish for one big apple crisp. Baking times shouldn’t be affected much. Bake for additional 10 minutes or so if the crisp doesn’t look like it’s about to burn.
Nutritional information shall not be used for medical reasons.