caramel apple

Delicious and easy to make caramel apples are the ultimate fall treat!

Caramel Apples

Granny Smith Apples

brown sugar (400 grams)

corn syrup (240 milliliters)

unsalted butter (70 grams)

cream (360 milliliters)

vanilla extract (15 milliliters)

salt

Remove all stems from apples and wash in hot water. You want to remove the wax coating so you can either dip in boiling water for a few seconds or wash with hot water then rub vigorously with a paper or kitchen towel

Remove the stem and push an apple stick into core to create a handle.

Apple Prep:

Combine brown sugar, cream, light corn syrup, salt, and butter in a small pot.

Heat over medium-low heat while stirring until the butter has melted.

Cook without stirring while occasionally washing the side down with a wet pastry brush until the temperature reaches between 235-240F.

Remove from heat, stir in the vanilla then set aside to cool for 5-10 minutes. The caramel is ready for dipping once it&#039;s about 190F. You can always dip a test apple to see if it looks right.

Dip apple into the caramel, allow excess to drip off then place on a silicone sheet or piece of parchment paper to cool.

If desired you can add a drizzle of chocolate or roll in chopped nuts or sprinkles.

For the Caramel:

These EASY caramel apples are a perfect fall treat! Homemade caramel is so delicious but pairing it with a crisp apple takes things to the next level! Plain or decorated with chocolate and nuts these make a festive party activity, gift, or anytime treat.

RECIPE: https://preppykitchen.com/gourmet-caramel-apples/

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How to Make Caramel Apples

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

sugar

cornstarch

cinnamon

nutmeg

cloves

unsalted

old-fashioned whole rolled oats

all-purpose flour

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.

Caramel Apple Pie

all-purpose flour,

(12 tablespoons) salted butter,

vegetable shortening

white vinegar

egg, lightly beaten

apples

lemon, juiced

unsalted butter

brown sugar

quick oats

pecans, chopped

(or more) caramel topping

For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.

Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.

Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.

For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.

For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.

Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.

Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don't if you can't wait!

After reading the reviews (thank you!) I pre-baked my crust, omitted the sugar from the apples (used granny smiths), added 1 tsp of cinnamon, pinch of allspice, and nutmeg. I then sautéed them in a little butter, bourbon, and added 1 tbsp. of flour to absorb any excess liquid while cooking. The crust turned out absolutely perfect and the apples' natural sweetness shone through - the topping was sweet enough as is. So, it is a great idea, but not a very well written recipe. I can see how many reviewers ended up with not so perfect results with an overly sweet pie, a soggy crust, bland apples, or a filling that was too full of liquid. 

Wife &amp; I are 2 very good cooks. 5 kids can attest to that. When the 2 of us work together, there hasn't been many recipes that didn't turn out well. Yesterday afternoon, we set out with this caramel apple pie as our dessert. We gathered all ingredients as shown, no substitutions. Even used the lard in the crust, as recommended. However, the end result wasn't as shown on TV nor as we see in the photo. I recorded the show on DVR &amp; watched it twice before we started. 
We ended up with what I can describe as an apple crisp with pie shell. The recipe needs additional flour with the apples. They came out with too much liquid. Too much liquid even when completely cooled. I'm happy my wife thought to place a large cookie sheet on the rack under the pie pan. All those apples with not enough leavening, it bubbled up and all over the sides of the pan. Directions say 375 degrees for 1 hour. The apples were still hard after 1 hour &amp; inside temp was only 135. We ended up baking it for 1 1/2 hrs to achieve 170 degrees and cooked apples. The apples need some flavoring. Some cinnamon, vanilla caviar or extract or something other than lemon juice &amp; sugar.
The recipe is filed away in that round file can we keep in the corner of the kitchen. Never to be made again. I shoulda baked the apple pie recipe that's been in my mind for 40 years now.

So Ree I noticed you went against your religion and used a glass pie dish how did you like it because I only use glass and I love it. 

After reading many of your reviews, I was nervous to bake this pie but it turned out to be a huge hit! The crust was perfectly golden and cooked through, the apples were baked to perfection, and the crumb topping and caramel sauce tied it all together to make it memorable. I did not use pecans, I added a tsp cinnamon to the apple mixture, only used 3/4 of the crumb topping, and about 1/4 of the jar of caramel sauce. The only thing i would do differently would be to add less lemon next time.  Like a squeeze or two to taste. Overall, this is one of the best pies I've ever had and I will be making it for years to come! 

Absolutely stunning recipe. Made this many times now, turns out perfect each time. I personally freeze half of it as its a big pie, and just defrost it the day i want to use it, and warm it up a little in the oven, and its just as good. I will be continuing to make this pie forever!

<p>I made my first apple pie with this recipe and I had no regrets!  The crust is exactly what it should be, a good buttery flavor that just melts in your mouth, and just the right amount of flavor and spice for the apples.</p><p><br /></p><p>You see?  That's why I watch the Food Channel.  Thanks Ree!</p><p><br /></p>

Made this twice already. the first one my apples were a little overcooked but still tasted good. the second time my apples were firm.  I am not much of a fruit  pie fan but this one is on my list of favs. I really liked the crust too.

Made this pie last night. Did not come out as good as I expected. Crumb topping was not loose like on video and it clumped togethet before i put it on the pie. Followed recipe exactly but pie was not as full as on video. Tasted bettet today after being in refrig over-night. Apples too cooked down. Will try again with more apples. What did i do wrong?<div><br /></div>

I baked and served this delicious pie without using the caramel sauce on Thanksgiving,<div> We served several deserts, most homemade. All were good. My husband asked who had made the pie, because it was the best he's ever had, and seemed surprised I had made it. I've made a lot of apple pies over the years, but usually with ready made pie crust since  i don't have a good touch with pastry. I'll always use this recipe in the future. It was a little dry and crumbly when rolled out , so I just patted it in gently wherever needed. In my opinion     </div><div><div>, any pie will only taste as good as the apples in it. I used apples picked from my old backyard trees, which I know hold their shape and have little liquid when cooked, and taste tart and sweet. Some apples are better for sauce because they get soft and juicy. It had to be the type of apples that made some pies soggy. I also skimp on the sugar added to the apples, unless i have some bland ones. So thankful I can finally make a good crust.</div></div>

This pie was fantastic!!  My pie ended up pretty tall and I had the right size pan, but it baked just fine and turned out great.  I just drizzled some caramel on it as each serving was cut and it seemed like plenty.  Delicious!

https://www.foodnetwork.com/videos/rees-caramel-apple-pie-0232911

Ree makes apple pie even better with a handmade crust, pecans and caramel.

Ree's Caramel Apple Pie

This Caramel Apple Hot Toddy Cocktail is the perfect winter drink! The delicious mix of vodka, bourbon, and apple cider will keep you warm and cozy in those freezing cold temperatures. This apple cider hot toddy is so warming, comforting, and tasty. It&#x27;s a festive Christmas cocktail that can&#x27;t be beat!

Caramel Apple Hot Toddy Cocktail

c. Smirnoff Kissed Caramel Vodka

Apple Cider

1/4-1/2 c. Bourbon (optional, but cuts the sweetness)

Cinnamon Sticks

Whip

Combine the Vodka, Apple Cider, Bourbon and Cinnamon Sticks in a stove-top pan.

Heat and simmer until ready to drink.

When ready to drink, pour the Hot Toddy into heat-proof mugs and...

Place a large dollop of Cool Whip or Whipping Cream on top.

ENJOY!!

This recipe is guaranteed to put a huge smile on your face:-)

https://embed.mediavine.com/videos/iRjpq2JAd

This Caramel Apple Hot Toddy Cocktail is the perfect winter drink! The delicious mix of vodka, bourbon, and apple cider will keep you warm and cozy in those freezing cold temperatures. This apple cider hot toddy is so warming, comforting, and tasty. It’s a festive Christmas cocktail that can’t be beat!

Caramel Apple Hot Toddy

This Caramel Apple Cheesecake is loaded with apple flavor, and it’s baked in a gingersnap crust.  It’s everything you love about the Fall…just in cheesecake form!

Caramel Apple Cheesecake

30-35 gingersnaps (enough for 2 cups of crumbs)

Tbsp light brown sugar

unsalted butter, melted

cream cheese (room temperature)

2½ Tbsp all-purpose flour

eggs

sour cream

vanilla extract

apple cider

apple butter

heavy cream

Using a food processor or mini-chopper, pulse the gingersnaps until finely ground. In a medium bowl, combine the gingersnap crumbs, brown sugar and melted butter. Stir until fully combined.

Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 350°F for 10 minutes. Remove from oven and let cool.

For the Gingersnap Crust

Using a medium sauté pan, melt the butter over medium-high heat.  Once melted, add the sliced apples and stir until well combined.  Cook for 4-5 minutes, or until apples begin to soften slightly.

Add the brown sugar, stir and cook for 1 more minute.  Set aside to cool.

For the Apples

Place the sugar in a heavy-bottomed saucepan over medium heat.  Whisk the sugar constantly as it begins to melt.  (Tip: Use a larger saucepan than you might think because the mixture will bubble up when the other ingredients are added!)

Once the sugar has fully melted and turns light caramel in color, remove pan from heat and add the butter.  Stir until butter has fully melted.  (Note: The mixture will bubble up rapidly once the butter is added, so use caution.)

Slowly whisk in the heavy cream.  (Tip: If the caramel seizes up when you add the liquid, you can place it back over low temperature and whisk constantly until it turns into a thick sauce.)

Let cool at room temperature for at least 20 minutes.

Cover and store in the refrigerator.

For the Caramel Sauce

Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).

Add the sugar and mix well. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)

Add flour and mix well.

Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.

Add the sour cream, vanilla, apple cider and cinnamon.  Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour about ¼ of the Cheesecake filling on top of the cooled Gingersnap Crust.

Next spread the cooked Apples evenly across the top of the filling.

Pour the remaining Cheesecake filling on top of the Apples.

Finally, drop the apple butter on top of the filling in 2 Tbsp spoonfuls.  Using a blunt knife, carefully swirl the apple butter into the filling.  (Note: Take care not to disturb the layer of Apples at the bottom of the cheesecake.)

Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill baking pan with 3/4” of water.  Bake at 325° until center of cake is just barely set (about 90-100 minutes).  (Tip: Pull the cheesecake out of the oven when there is ~1" ring of "looser" filling left in the center of the cake.)

Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.

The next day, remove the cake from the freezer and release the springform pan.  Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.

Garnish cheesecake with Caramel Sauce before serving.

For the Cheesecake

Looking for an easy apple dessert idea? This Samoa Apple Slices Recipe from Delish.com is the best.

Samoa Apple Slices

Granny Smith apples

c. jarred caramel

c. coconut flakes

c. semisweet chocolate chips

butter

Slice apples into 1/4"-thick slices. Use a small biscuit cutter or melon baller to remove the core from the apples. Set aside.

In a medium-sized bowl, add caramel and coconut flakes, stirring to combine. Spoon caramel-coconut mixture onto each apple slice.

In a small microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until fully melted. Drizzle melted chocolate on apple slices and serve.

Didn't make this, but this is only low carb if your goal is to stay under like 500 million a day. Why would they put that as the heading?

This is not a low carb recipe. I took the time to figure out all the carbs. This article makes me so mad. It claims to be low carb. Let’s think about this and figure it out. The original Girl Scouts cookies have 18 carbs for 2 cookies. So 9 carbs each. The “low carb” has at least 39.3 carbs each slice. Let’s see how I got this. The recipe calls for 3 Granny Smith apples(20 carbs each =60 carbs) 1 cup jarred caramel( each 1 ounce serving is 27 carbs for a total 216 carbs) 1 cup coconut flakes( each serving is 2 tbsp which is 8 carbs. 16 tbsp per cup so 8 servings times 8 carbs is 64 carbs) next 1/2 cup of semi seeet chocolate chips.(107.4 carbs in a. Cup so half that would be 53.7 carbs) so the total for the whole recipe is 393 carbs. This recipe makes 10 so that would be 39.3 carbs per slice. So the original cookies are 9 each! How is this low carb #delish . When the original 2 cookies have half the carbs as 1 of your slices! Ok sorry for all that but I just wanted to point this out when I read this article that it’s not low carb.

Definitely not low carb or diabetic friendly. Yes you can use sugar free caramel but the apple has natural sugar and is not low carb. 10 carbs is half a days worth. Maybe 2 carbs would be a good snack.

The caramel sauce has a lot of carbs.  Just that single ingredient, this is nowhere close to be low carb.

Sounds  awesome! I used to down a box of Samoa’s in one sitting when my daughter was a Girl Scout, so am looking forward to making this slightly healthier version.

😂 these are so not low carb. They sound like a delicious, but sugar and carb-filled, dessert. Now...if you substituted unsweetened coconut, Lily’s chocolate chips for melting, and Walden Farms caramel sauce, you could possibly call these sorta low carb. But the apples hike up the totals big time. All in all, I’d stay away from this as a low carb dessert.

https://streaming.hearstdigitalstudios.com/5af56bc7-86b2-4e0a-b70a-0621cf8e34ff/video_rover_16x9_1080p_hd_1547248247_6659.mp4

This fall treat will get you through 'til your next Girl Scout cookie order.

These Apple Samoas Are Basically Lower-Cal Girl Scout Cookies!

This is the ULTIMATE apple dessert pizza. With a pillowy soft crust, tender spiced apples, sweet oat crumble, and a caramel drizzle on top, it's easily one of the best apple desserts you'll ever make.

Caramel Apple Dessert Pizza

tbsp unsalted butter, melted

tbsp all purpose flour

tsp fine sea salt

Granny Smith apples, peeled and thinly sliced

lemon, squeezed

all purpose flour

Fleischmann’s RapidRise® Yeast

tsp salt

water

tbsp canola or vegetable oil

Mix together all of the ingredients and place in the fridge uncovered. By the time it&#8217;s ready to use, it will be the perfect crumbly consistency.

Oat Crumble

Place the sliced apples in a colander that is nested inside another bowl. Toss the apples in the lemon and 2 tsp of granulated sugar. Let them macerate for 30 minutes while you make the pizza dough.

Apple Topping

In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt.

Mix in the warm water and oil using a wooden spoon. The water should be a warmer than room temperature, but not too hot. 

At this point the dough will be VERY wet. Mix in another cup of flour and it should come together as a very shaggy dough.

Dump the dough out onto a floured surface and knead it for about a minute. Keep dusting the dough and surface with flour to prevent it from sticking. Don&#8217;t use more than 1/4 cup of flour during this process. 

In the end you should be left with a smooth dough. Shape it into a ball and let it rest for 10 minutes.

Pizza Dough

While the dough rests, make the coating for the apples. In a saucepan over medium heat, melt down the butter.

While the butter melts, combine the 2 tbsp brown sugar, 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg in a small bowl. Set aside.

Also dump out any juices that were released from the apples and place the apples back into the bowl, not the colander. 

Once the butter is melted, whisk in the flour for about a minute and then quickly whisk in the apple cider. The mixture will turn into an apple sauce consistency.

Just as the apple cider is mixed in, whisk in the sugar and spice mixture. Vigorously whisk until you reach a smooth consistency. It should look like a cross between a very thick caramel and apple sauce. 

Pour the mixture over the apples and use a rubber spatula to coat. 

After 10 minutes, the dough should have puffed up a very small amount.

Cover a pizza pan in parchment paper and lightly dust with flour. For best results, use a pizza pan with holes on the bottom. 

Place the dough into the center of the parchment and press it down with your fingers. Push the dough out to the edges into a 12-13&#8243; circle. The center should be thinner than the edges. If it&#8217;s giving you a hard time, leave it alone for a couple minutes then go back to it.

Place the apple slices on top in a starburst pattern (see picture above). You may have some apple slices leftover depending on the size of the apples used.

Take the oat crumble out of the fridge and crumble on top. Use as much or as little as you like.

Bake for 20-22 minutes or until the crust is golden brown. The tips of some of the apples might darken around the edges which is perfectly fine.

Pour it into a glass container and place it in the refrigerator uncovered to thicken. 

By this point, the pizza should be done. Let it cool for about 10 minutes and then drizzle on the caramel sauce. 

Slice with a large knife (not a pizza cutter) and enjoy!

Caramel Sauce

These apple blondies are so dense and moist with a sweet caramel frosting on top! They're baked with tender cinnamon apples and drizzled with a simple 3 ingredient caramel sauce - all completely gluten and dairy free.

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Top Tags

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Caramel Apple Crumble Foil Packs

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Caramel Apple Hot Toddy Cocktail

Caramel Apple Cheesecake

Samoa Apple Slices

Caramel Apple Dessert Pizza

Frosted Caramel Apple Blondies

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