
Caramel Apple Crisp
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Caramel Apple Crisp
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Easy to make this caramel apple crisp is the perfect Fall dessert. The combination of tart apples with an irresistible brown sugar crisp topping and caramel.
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Ingredients
Apple Pie Filling
- 2 apples Granny Smith works best!
- 3 tbsp brown sugar
- ½ tsp corn starch
- ¼ tsp ground cinnamon
- ⅛ tsp nutmeg
- pinch salt
Crisp Topping
- 6 tbsp butter room temperature
- ½ cup all purpose flour
- ½ cup brown sugar
- ½ tsp baking powder
- ¼ tsp cinnamon
- ½ cup old fashioned rolled oats
- pinch salt
Additional Toppings:
- ½ cup caramel topping
- vanilla ice cream
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Instructions
- Preheat oven to 350°F.
- Spray pie dish with baking spray, or grease with butter. Set aside.
- Peel the apples and slice into thin slices, should be about 2 cups of sliced apples. Add these to the prepared baking dish. Add in the brown sugar, corn starch, cinnamon, nutmeg, and just a pinch of salt. Set this aside.
- In another small bowl pour the flour, brown sugar, baking powder, cinnamon, and salt. Stir to combine. Cut the butter into small tablespoon size pieces and add to the bowl. Using a fork, or two butter knives cut the butter into the dry ingredients until it starts to clump and look like a crumble. Pour in the oats and continue to mix with a fork.
- Top the apple mixture with a tablespoon of the caramel topping.
- Spoon the crisp topping on top.
- Bake for 40 minutes or until the top is a golden brown. Once removed from oven allow to cool for about 5 minutes.
- Top with additional caramel and ice cream as desired!
- Serve immediately and enjoy
Nutrition Information
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Serving
1
Calories
290kcal
(15%)
Carbohydrates
45g
(15%)
Protein
2g
(4%)
Fat
12g
(18%)
Sodium
98mg
(4%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
Serving | 1 | |
Calories | 290kcal | 15% |
Carbohydrates | 45g | 15% |
Protein | 2g | 4% |
Fat | 12g | 18% |
Sodium | 98mg | 4% |
Fiber | 3g | 12% |
Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
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