Apple crisp is one of my favorite desserts. I had the idea for adding some salted caramel to the apple crisp, and at the last minute decided to up the salty even more and make the crisp topping out of pretzels. I was worried that the pretzels in the topping would get soggy while baking, but they definitely did not. Combined with some butter, sugar, oats and flour, they transformed into a crunchy topping. I don’t think I’ll ever making apple crisp without a pretzel topping now!
The combination of salted caramel with the apples, is delicious as well. The addition of the salted caramel to the apple filling makes it a bit richer than a typical apple crisp, which was balanced out well with the vanilla ice cream. If you’re looking for an apple dessert to impress – this is it!
Print
Apple Crisp with Pretzel Crumble Topping and Salted Caramel
- Total Time: 55 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Salted caramel elevates this classic apple crisp. A pretzel crumble topping adds a delightful crunch.
Ingredients
- 1 package (397 g) soft caramel candy
- 1/2 cup heavy cream
- 1/4 tsp sea salt
- 2 tbsp unsalted butter
- 6 cups (1420 ml) chopped apples
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
- 2 cups (473 ml) pretzels
- 1 cups (237 ml) brown sugar
- 1/4 cup oats
- 1/2 cup flour
- 1/2 cup unsalted butter
Instructions
- Preheat oven to 400°F (204°C).
- Start by making the caramel: In a large microwave-safe bowl, combine caramels, cream, and sea salt. Microwave in 30-second intervals, stirring between each, until the caramels are melted and the sauce is creamy. Set aside.
- Mix the apples with sugar, cinnamon, nutmeg, salt, and lemon juice.
- Heat butter in a large, oven-safe skillet over medium-high heat.
- Add apples and sauté for 10 minutes, until softened.
- Pour in all but 1/2 cup of the salted caramel sauce, stirring to combine.
To make the topping
- Place pretzels in a small food processor and pulse until finely chopped, but not pulverized.
- Combine all topping ingredients, stirring well to combine.
- Sprinkle topping over the salted caramel apple mixture.
- Bake in the preheated oven for 20-25 minutes, until the mixture is bubbling and the topping is golden.
- Drizzle the remaining caramel over the top and serve with ice cream.
Notes
- For a richer caramel flavor, use high-quality, name-brand caramels.
- If you don’t have a food processor, finely crush the pretzels in a zip-top bag using a rolling pin.
- Store leftover crisp in the refrigerator for up to 3 days and reheat gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
What type of apples work best for this apple crisp?
Firm, tart varieties like Granny Smith or Honeycrisp hold their shape during baking. Softer apples like McIntosh break down too much and can make the filling watery. 
How do I make the pretzel crumble topping?
Crush pretzels into rough pieces and mix them with butter, brown sugar, and flour. The pretzels add a salty crunch that contrasts with the sweet caramel and soft apples underneath.
Can I make the salted caramel sauce from scratch?
Cook sugar in a dry pan until amber, then carefully stir in warm cream and a pinch of flaky salt. Make it ahead if you like, as it keeps well in the fridge for up to a week and reheats easily.
Should this recipe have sugar in the pretzel/oat topping?
Yes, the sugar part had fallen out of the recipe – updated now, thank you for bringing to our attention!
Can u just make regular Apple crisp and use this pretzel topping?
If u can let me know by responding to my email address:[email protected]
Thank you