Apple Crisp with Caramel Sauce
Apple Crisp is one of the best desserts ever; it is much easier to make than apple pie, and you have the added yummieness of a crumb topping. This recipe is sweet, delicious and decadent. Serve it hot with ice cream and caramel sauce for a little extra goodness.
Convenience and Simplicity
Besides being delicious, it is convenient to serve to guests. Prepare the dessert about one to two hours before your guests arrive, and set aside. Pop it in the oven just as you sit down to dinner, and about 45 minutes later it is ready to come out. The timing is perfect…you have a nice meal and a few minutes to digest while the apple crisp rests for about 10-20 minutes before serving.
This recipe is versatile too. You can add berries or raisins or even nuts…be creative!
I suggest you make the caramel sauce first so that it can cool while you prepare the apple crisp (see recipe below).
Ingredients for crumb topping:
1 – cup brown sugar
3/4 – cup flour
3/4 – cup oats
1 – tsp cinnamon
1/2 – cup unsalted butter
Ingredients for filling:
6 – apples
2 – tbls. sugar
1/2 – tsp. cinnamon
Mix together the brown sugar, flour, oats, and cinnamon in a large bowl. Melt the butter and add it to the oat mixture. Mix together to moisten the dry ingredients. Set aside.
Peel the apples and cut into quarters to remove the core. Cut each quarter into 3 slices. Place the apple slices into a large bowl.
Mix together two tablespoons sugar and one-half teaspoon cinnamon. Sprinkle over the apple slices and mix to coat the apples evenly. Butter an 8 inch square baking dish, add the apples and spread the crumb mixture over top.
Bake in a pre-heated 350° oven for about 45 minutes (check at 30 minutes) or until the apples are tender and the topping is golden brown.
For the Caramel Sauce, I found the following recipe by Ree Drummond that I think you will like.
Ingredients for Caramel Sauce:
1 – cup light brown sugar
1/2 – cup half-and-half
4 – tbls. butter
1/8 – tsp. Salt
1 – tbls. Vanilla extract
Add the brown sugar, half-and-half, butter, and salt to a sauce pan. Stir all together over a medium flame and bring to a boil. Reduce the heat and simmer about 5-7 minutes until it starts to thicken a little. Stir often. Next add the vanilla and cook another 2-3 minutes. Store in a glass jar and refrigerate until you want to use it.
The caramel sauce will solidify as it cools down in the refrigerator. Before you use the sauce, place it in a bowl of hot water to soften until it is pourable.
Serving the Dessert
When you serve the apple crisp, top with a scoop of vanilla ice cream and drizzle with caramel sauce. Enjoy!
Makes 6-8 servings