Salted Caramel Apple Crisp
Tart baking apples under a pecan-oat crumble, finished with a stovetop caramel sauce poured on right before it hits the table.
- Serves
- 8
- Prep
- 25 min
- Cook
- 45 min
- Written
Method
-
Preheat the oven to 375°F and butter a 9x13-inch baking dish.
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Toss the apples with the granulated sugar, 2 tbsp flour, cinnamon, nutmeg, and lemon juice, then spread them in the dish.
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Rub the oats, ¾ cup flour, brown sugar, pecans, cinnamon, and salt together, working in the cold butter with your fingers until the mixture clumps into pea-to-marble-sized pieces.
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Scatter the topping evenly over the apples without pressing it down.
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Bake until the topping is deep golden and the fruit is bubbling thickly at the edges, 40-45 minutes.
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While the crisp bakes, melt the butter and brown sugar in a small saucepan over medium heat, whisking until the sugar dissolves and the mixture bubbles, about 2 minutes.
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Off the heat, whisk in the cream and flaky salt until the caramel is smooth.
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Let the crisp rest 10 minutes, then drizzle the warm caramel over the top just before serving.
Notes
The caramel is what separates this from a plain apple crisp — it thins out over the warm topping and pools into the fruit underneath instead of sitting on top like a glaze. Make it while the crisp is still in the oven so both hit the table warm.
Mix a tart apple like Granny Smith with a sweeter one like Honeycrisp; all of one or the other makes a filling that’s either sour enough to pucker or slack enough to weep. Good with vanilla ice cream, though the caramel does most of that job on its own.