I love apple crisp any time of year, but when the apples are fresh here in Connecticut? It’s my FAVORITE. My husband proposed to me after a day of apple picking- while the crisp was in the oven. There’s just something so awesome about apple crisp, and I’m telling you now that this is one of my favorite ways to make the crisp. The homemade caramel sauce is a bonus and really sets things over the top. I did not have caramel sauce on our engagement night. We had the crisp, homemade vanilla ice cream and champagne to celebrate.
Apple Crisp with Caramel Sauce
Apple Crisp Ingredients
7-8 medium-sized granny smith apples
1 cup granulated sugar
1 tsp ground cinnamon
1/2 cup water
1 cup old-fashioned oats
1 cup + 1 tbsp all-purpose flour
1 cup light brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1 stick unsalted butter – room temperature
Caramel Sauce Ingredients
1 cup granulated sugar
6 tbsp unsalted butter – room temperature
1/2 heavy cream
Instructions: Apple Crisp
Preheat oven to 350 degrees. Lightly spray a 9×13 baking pan with non-stick spray.
Start by peeling all of the apples.
Core the apples and cut them into thin slices. I used an apple slicer and then cut each slice in half.
Spread the sliced apples along the bottom of the baking pan.
In a medium-sized bowl, mix the granulated sugar, 1 tbsp of the flour and ground cinnamon together; spread across the top of the apples. Pour the 1/2 cup water all over the top.
In the same bowl, mix together the oats, 1 cup of flour, brown sugar, baking powder, and baking soda.
Cut the butter into the mixture using a fork or pastry cutter to create crumbles. Sprinkle the topping all over the top of the apples.
Bake for 45 minutes, until the top is golden brown.
Instructions: Caramel Sauce
NOTE: Start by making sure the butter and heavy cream are 100% at room temperature, you can even heat the heavy cream in the microwave for a few seconds. This recipe will NOT come together if either the butter or cream is slightly cold.
Pour the granulated sugar into a saucepan and heat over medium heat for about 10 minutes. Continuously stir the sugar. After about 3-5 minutes, the sugar will start to crumble, turn darker in color and then melt into a liquid and turn brown. Keep stirring the sugar until all of the sugar has been melted. Remove from the heat.
Immediately place the butter into the saucepan and mix until well combined with the sugar.
Slowly pour the heavy cream into a saucepan and continuously stir until everything comes together. The mixture will still be thin at this point.
Pour the caramel into a jar and allow it to rest for 15-20 minutes until desired thickness has been reached.
Pour all over the apple crisp and enjoy!
Store in the fridge, slightly warm in the microwave before using.