Description
Adding salted caramel to apple crisp makes for a rich dessert. If you’re looking for an apple recipe with vanilla ice cream to impress – this is it.
Ingredients
Units
Scale
Salted caramel
- 1 (14 oz) package soft caramel candy
- 1/2 cup heavy cream
- 1/2 tsp sea salt
- for the apples:
- 2 tbsp unsalted butter
- 6 cups chopped apples (about 6 apples, I used a combination of Fuji, Braeburn, and Granny Smith)
- 1/2 cup granulated sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tbsp lemon juice
for the topping:
- 2 cups pretzels
- 1 cup brown sugar
- 1/4 cup oats
- 1/2 cup flour
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 400 degrees F.
- Start by making the caramel.
- In large microwave safe bowl, add caramels, cream, and sea salt.
- Microwave in 30 second increments, stirring between each interval, until caramels are melted and sauce is creamy. Set aside.
- Next, mix the apples with sugar, cinnamon, nutmeg, salt and lemon juice.
- Heat butter in large, oven-safe skillet over medium-high heat.*
- Add apples and sautee 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 small food processor and pulse until finely chopped, but not pulverized.
- Combine all topping ingredients and stirring well to combine.
- Sprinkle topping over salted caramel apple mixture.
- Bake in preheated oven for 20-25 minutes, until mixture is bubbling and topping is golden.
- Drizzle remaining caramel over top and serve with ice cream.
Notes
If you don’t have an oven-safe skillet, transfer apple mixture to a 9×9″ casserole dish for baking.
- Category: Dessert