Ingredients
Method
Preparation Steps
- Heat the oven to 350°F (175°C). Lightly grease a 9x9 inch baking dish with butter or nonstick spray.
- In a large bowl, combine the sliced apples, cinnamon, 1/2 cup of the salted caramel sauce, heavy cream, and sea salt. Toss well, then pour the apple mixture into the prepared baking dish.
- In another bowl, whisk together the flour, packed brown sugar, and rolled oats until evenly distributed.
- Add the softened butter and work it into the dry ingredients with your fingers or a pastry blender until the mixture looks like coarse crumbs.
- Sprinkle the crumble topping evenly over the apple filling, covering the surface completely.
- Bake for 35 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Let the crisp cool for 10 minutes, then drizzle with the remaining 1/2 cup of salted caramel sauce before serving.
Nutrition
Notes
Serve warm with vanilla ice cream for the ultimate dessert experience.
Swap in Honeycrisp or Fuji apples if you prefer a sweeter filling.
If the topping browns too quickly, loosely cover with foil during the last 10 minutes of baking.
Leftovers can be stored in the fridge for up to 3 days; reheat in a 350°F oven.
To make ahead, assemble the crisp, refrigerate covered for up to 24 hours, and add 5 minutes to the bake time.
For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
A pinch of extra flaky sea salt on top before serving enhances the salted caramel flavor.
