Salted Caramel Apple Crisp

Inspired by Bon Appetit (March 2009)

The caramel is what sets this crisp apart. I replaced the flour in the topping with finely ground oats, which lend a complex texture and an extra fiber boost.

  • For the topping:
  • 1-1/4 cups finely ground old-fashioned oats
  • 6 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 stick unsalted butter, chilled and diced
  • For the filling:
  • 1/2 cup granulated sugar
  • 1/2 stick unsalted butter, diced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 3-4 apples (I used Braeburn), peeled, cored and cut into chunks
  • Preheat the oven to 375 degrees F.
  • To make the topping, combine oats, brown sugar, cinnamon, salt, allspice and nutmeg in a bowl. Add butter and combine with fingers until mixture is clumpy.
  • To make the filling, warm butter and sugar in a large skillet over medium heat. Once a smooth sauce has formed, add the lemon juice. Continue cooking while stirring constantly. Once the mixture turns a deep brown (about 8-9 minutes), add the salt and then add the apples to the pan and toss until well-coated with caramel.
  • Evenly distribute apple mixture into 6 ramekins. Spoon topping over each. Bake for about 50 minutes, until bubbly. Remove from oven and allow to cool slightly. Serve with vanilla ice cream or slightly sweetened whipped cream.

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

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