caramel apple crisp

Odds are you've had an apple crisp before, but you wouldn't believe what a difference it makes when you add caramel to the mix, which has so much more complexity than granulated sugar.

Caramel Apple Crisp

all purpose flour

brown sugar

tsp salt

tsp cinnamon

unsalted butter

old fashioned rolled oats

Granny Smith Apples

caramel sauce

Vanilla Ice Cream

Preheat the oven to 350 degrees F.

Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.

Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.

Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.

Peel, core, and cut the apples into small chunks.

Toss well with the caramel sauce and salt.

Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.

Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.

Serve with ice cream and extra caramel.

Caramel Apple Crisp with Easy Caramel Sauce is decadent and delicious gluten-free dessert recipe. Serve warm with a scoop of ice cream for a heavenly fall treat!

Caramel Apple Crisp with Easy Caramel Sauce

Granny Smith apples, peeled then thinly sliced

cinnamon

certified gluten-free old fashioned oats

Fisher Nuts Pecans

salt

butter,

half and half

Tablespoons butter

vanilla

For the Easy Caramel Sauce: Combine all ingredients except vanilla in a small, heavy-bottomed saucepan over medium-low heat. Stir slowly until caramel has thickened, 8-10 minutes, then add vanilla and stir until thickened again, 1 more minute. Remove from heat then let cool slightly. Can be done ahead of time - cool caramel sauce slightly then pour into a mason jar using a funnel and store in the refrigerator. Warm for 30 seconds in the microwave before using.

Preheat oven to 375 degrees then spray a medium-sized baking dish (like 8x8" or 10x7") with nonstick spray. Add apple slices to a large bowl then toss with cinnamon and 4 teaspoons flour until well coated. Transfer to prepared baking dish then drizzle 1/2 cup Easy Caramel Sauce on top.

Combine oats, brown sugar, chopped pecans, remaining 1/4 cup flour, salt, and butter in the bowl then use your fingers to combine mixture until crumbly. Top caramel apples with crisp then bake for 30-40 minutes or until apples are tender and caramel is bubbly. NOTE: If crisp topping begins to brown before apples are tender, gently place a piece of foil on top and continue baking.

Allow Caramel Apple Crisp to cool for 20 minutes-1 hour before scooping into bowls then topping with reserved Easy Caramel Sauce.

https://content.jwplatform.com/videos/fAy85glU-1920.mp4

Looking for a fruit dessert using Gold Medal® all-purpose flour? Then check out this great caramel-apple crisp recipe.



Caramel-Apple Crisp

caramel topping

apples

Gold Medal™ all-purpose flour

butter

oats

In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square (2-quart) glass baking dish.

In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.

Bake 45 to 50 minutes or until apples are tender and topping is golden brown. If desired, serve with whipped cream and additional caramel topping.

Surprise! It's panko bread crumbs that add the crispy-crunchy topping to this cozy apple crisp.

tart baking apples, peeled, sliced, (4 cups)

caramel-butterscotch topping

Progresso™ Plain Panko Bread Crumbs

butter or margarine, softened

nutmeg

Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, toss apples and caramel-butterscotch topping. Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.

Bake about 35 to 45 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

Get ready to fall in love with this irresistible caramel apple crisp! It's warm, sweet, fruity, and topped with a heavenly layer of crunchy oats.

dark brown sugar

heavy whipping cream, room temperature

unsalted butter, cubed

vanilla extract

1/4-1 teaspoon salt, to taste (optional)

tart apples,

all-purpose flour

unsalted butter,

pecans,

Preheat the oven to 375 degrees Fahrenheit (195°C) and grease a 9x13-inch baking dish (or six 6-ounce ramekins).

Make the Caramel Sauce: Add the brown sugar, cream, and butter to a medium, heavy-bottomed saucepan. Warm over low heat, stirring occasionally, until the sugar has dissolved.

Increase the heat to medium and cook until the syrup thickens slightly (it will thicken more as it cools), about 5-8 minutes. Turn off the heat, carefully add the vanilla and salt (if using), and mix well. Let the caramel cool, then store it in an airtight container in the fridge (for up to 3 weeks) until needed.

Make the Apple Filling: Toss the sliced apples with the brown sugar, flour, cinnamon, nutmeg, and salt. Pour the mixture into the baking pan (or divide between the individual ramekins). Drizzle half of the caramel sauce over the apple filling.

Make the Topping: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the butter and blend it into the dry ingredients with a pastry cutter or your fingers. Stop when it looks like coarse crumbs, and sprinkle evenly over the apples and caramel. Add the pecans, if using.

Bake for 45-50 minutes (35-45 minutes for individual portions) or until the top is golden and the apples are tender. Let cool for 10-15 minutes before serving.

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