Name: Salted Caramel Apple Crisp
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 pounds firm baking apples, peeled, cored, and sliced 1/4-inch thick; 2 tablespoons fresh lemon juice; 1/3 cup packed light brown sugar; 2 tablespoons all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon kosher salt; 1 cup old-fashioned rolled oats; 3/4 cup all-purpose flour; 1/2 cup packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 8 tablespoons cold unsalted butter, cut into small cubes; 1/2 cup chopped pecans; 4 tablespoons unsalted butter; 1/2 cup packed light brown sugar; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1/2 teaspoon flaky or fine sea salt

Salted Caramel Apple Crisp

Tender cinnamon-spiced apples bake beneath a buttery oat crumble and are finished with a homemade salted caramel sauce that sinks into the warm fruit and crisp topping. The caramel is made in just a few minutes with brown sugar, butter, cream, vanilla, and salt, avoiding the fuss of a traditional cooked-sugar caramel. This cozy dessert is approachable enough for a family dinner but impressive enough for holiday gatherings, fall entertaining, or serving warm with vanilla ice cream.

Prep

25 min

Cook

50 min

Total

75 min

Servings

Difficulty

medium

Cuisine

American

Instructions

Preheat the oven to 350°F and lightly grease a 9 x 13-inch baking dish.

Place the sliced apples in a large bowl and toss with the lemon juice.

Add 1/3 cup brown sugar, 2 tablespoons flour, 1 1/2 teaspoons cinnamon, nutmeg, and 1/4 teaspoon kosher salt.

Toss until the apples are evenly coated, then spread them in the prepared baking dish.

To make the crisp topping, combine the rolled oats, 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a medium bowl.

Add the 8 tablespoons cold butter.

Work the butter into the dry mixture with a pastry cutter, fork, or fingertips until coarse crumbs form with some pea-size pieces of butter remaining.

Stir in the chopped pecans.

Sprinkle the topping evenly over the apples without pressing it down.

Bake for 45 to 50 minutes, until the topping is deeply golden and the apple filling is bubbling around the edges.

While the crisp bakes, prepare the salted caramel sauce.

Melt the remaining 4 tablespoons butter in a small saucepan over medium heat.

Add 1/2 cup brown sugar and the heavy cream. Whisk until smooth.

Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, whisking frequently, until slightly thickened.

Remove the saucepan from the heat and stir in the vanilla and sea salt.

Allow the caramel to stand for approximately 5 minutes. It will thicken slightly as it cools.

Remove the apple crisp from the oven and let it rest for 10 to 15 minutes.

Drizzle approximately half of the warm salted caramel over the crisp just before serving.

Serve the remaining caramel alongside the dessert so individual portions can be topped as desired.

Recipe Notes

Choose firm apples that hold their shape when baked. A mixture of tart and sweet apples produces especially balanced flavor.

Slice the apples to a similar thickness so they soften evenly.

Keep the butter for the oat topping cold until it is incorporated. Cold butter creates distinct crumbs rather than a greasy topping.

The apple filling is ready when juices are visibly bubbling around the edges and a thin knife slides easily into the fruit.

The caramel thickens as it cools. If it becomes too thick, warm it gently over low heat with 1 tablespoon of cream.

Refrigerate leftover apple crisp covered for up to 4 days.

Reheat individual portions in the microwave or warm the baking dish in a 325°F oven.

Store leftover caramel separately in the refrigerator for up to 1 week.

The baked crisp can be frozen for up to 2 months, although the topping will be slightly softer after thawing and reheating.

Chewy Brown Butter Chocolate Chip Cookies

Classic chocolate chip cookies made richer with deeply nutty brown butter, dark brown sugar, vanilla, and plenty of chocolate. Chilling the dough gives the flavors time to deepen and helps the cookies bake with golden edges and soft, chewy centers. A light sprinkle of flaky salt creates an optional bakery-style finish.

72 min · Serves 18 · Medium

American

High-Protein Cottage Cheese Egg Breakfast Bake

A fluffy make-ahead egg bake filled with cottage cheese, spinach, bell pepper, onion, and cheddar for a protein-rich breakfast that reheats especially well. Blending cottage cheese into the eggs creates a tender, creamy texture without making the casserole heavy, while sautéing the vegetables first prevents excess moisture from collecting in the pan. Slice it into individual portions for easy breakfasts throughout the week or serve it warm for a weekend brunch.

60 min · Serves 8 · Easy

Sheet-Pan Maple Dijon Pork Tenderloin with Sweet Potatoes

Juicy pork tenderloin roasts alongside caramelized sweet potatoes, crisp-tender green beans, and apples in a savory maple-Dijon glaze. Staggering when each ingredient goes onto the pan allows the vegetables and pork to finish at the same time without overcooking either one. The combination of pork, apples, maple, mustard, and thyme makes this an easy family dinner with the flavors of a cozy fall meal and the convenience of one-pan cleanup.

60 min · Serves 6 · Easy

Blueberry Lemon Baked Oatmeal

Soft baked oatmeal filled with juicy blueberries, fresh lemon zest, cinnamon, maple syrup, and vanilla. The oatmeal bakes into tender slices that can be served warm from the oven or portioned ahead for several days of convenient breakfasts. A spoonful of Greek yogurt makes it especially satisfying.

50 min · Serves 8 · Easy