Classic Apple Crisp Dessert (Print Version)
Warm apples spiced with cinnamon, baked under a golden oatmeal crumble and finished with homemade caramel sauce.
# Ingredients:
→ Apples and Base
01 -
7-8 medium-sized Granny Smith apples
02 -
1 cup granulated sugar
03 -
1 tsp ground cinnamon
04 -
1/2 cup water
→ Crumble Topping
05 -
1 cup old-fashioned oats
06 -
1 cup all-purpose flour
07 -
1 tbsp all-purpose flour
08 -
1 cup light brown sugar
09 -
1/4 tsp baking powder
10 -
1/4 tsp baking soda
11 -
1 stick unsalted butter, at room temperature
→ Caramel Sauce
12 -
1 cup granulated sugar
13 -
6 tbsp unsalted butter, at room temperature
14 -
1/2 cup heavy cream, at room temperature
# Steps:
01 -
Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking pan with non-stick spray.
02 -
Peel, core, and slice the apples into thin slices. Arrange the slices evenly along the bottom of the baking pan.
03 -
In a medium-sized bowl, mix 1 cup of granulated sugar, 1 tbsp all-purpose flour, and ground cinnamon. Sprinkle this mixture evenly over the apples. Pour 1/2 cup of water over the top.
04 -
In the same bowl, mix the oats, 1 cup all-purpose flour, brown sugar, baking powder, and baking soda. Using a fork or pastry cutter, cut the butter into the mixture until crumbles form. Sprinkle the topping evenly over the apples.
05 -
Bake the apple crisp for 45 minutes, or until the topping is golden brown.
06 -
Ensure the butter and heavy cream are at room temperature. In a saucepan, heat the granulated sugar over medium heat. Stir continuously for about 10 minutes until the sugar melts into a liquid and turns brown.
07 -
Remove the saucepan from heat and add the butter. Stir well to combine. Gradually add the heavy cream while stirring continuously until fully incorporated.
08 -
Pour the caramel into a jar and let it rest for 15-20 minutes until it thickens to your desired consistency.
09 -
Drizzle caramel sauce over the baked apple crisp and serve warm. Store leftovers in the fridge and reheat in the microwave before serving.
# Notes and Tips:
01 -
Ensure the heavy cream and butter for the caramel are completely at room temperature; even slight coldness will prevent the sauce from coming together.