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Best Salted Caramel Apple Crisp Recipe for a Crowd

Salted Caramel Apple Crisp - featured image
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This salted caramel apple crisp is the perfect dessert for fall gatherings, potlucks, and holiday tables. With a crunchy oat topping, tender spiced apples, and a homemade salted caramel drizzle, it’s a crowd-pleaser that tastes like a warm hug.

Ingredients

Scale
  • 6 large apples (about 3 pounds), peeled, cored, and sliced ¼-inch thick (mix of Honeycrisp and Granny Smith)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1½ cups old-fashioned rolled oats
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold and cut into small cubes
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces (for caramel)
  • ½ cup heavy cream, at room temperature (for caramel)
  • 1 teaspoon flaky sea salt (for caramel), plus more for sprinkling
  • 1 teaspoon vanilla extract (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
  2. Make the apple filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Use your hands to mix well, ensuring every apple slice is coated. Let it sit for 10 minutes.
  3. Make the crisp topping: In another large bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Do not overwork.
  4. Assemble the crisp: Spread the apple mixture evenly in the prepared baking dish. Sprinkle the topping evenly over the apples. Do not press it down.
  5. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping is browning too quickly, tent the dish with foil for the last 10 minutes.
  6. While the crisp bakes, make the salted caramel: In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally with a whisk. It will clump at first, then melt into a deep amber liquid (about 6-8 minutes). Once it’s a beautiful copper color, remove from heat and whisk in the butter pieces. The mixture will bubble up; keep whisking until the butter is fully melted. Slowly pour in the heavy cream while whisking constantly. Stir in the flaky sea salt and vanilla. Let it cool…
  7. Let the crisp cool for 10-15 minutes after coming out of the oven. Drizzle the salted caramel sauce generously over the top. Sprinkle with a little extra flaky sea salt. Serve warm, preferably with a scoop of vanilla ice cream.

Notes

For the best texture, make sure your butter is really cold when cutting it into the topping. The caramel sauce can be made up to a week ahead and reheated gently. Let the crisp rest for 10-15 minutes before serving to allow the filling to set. Old-fashioned oats are non-negotiable for a crunchy topping.

Nutrition

Keywords: apple crisp, salted caramel, apple dessert, fall dessert, crowd-pleaser, potluck dessert, apple crisp recipe

Find it online: https://lolaspoon.com/best-salted-caramel-apple-crisp-recipe-for-a-crowd/