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Caramel Apple Crisp - Just like Mum used to make.

Caramel Apple Crisp with Cinnamon Ice Cream

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Make my warm and toasty Caramel Apple Crisp recipe topped with a special flavor of my Homemade Caramel Ice Cream.


Hi Bold Bakers!

Baking is sometimes all about comfort food and that’s exactly what my Caramel Apple Crisp recipe is all about. You can make my Caramel Apple Crisp anytime with gorgeous fall flavors and warm, toasty ingredients. This Apple Crisps recipe is simple to make but you can take it over-the-top with the additional caramel and Cinnamon Ice Cream.

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4.5 from 12 votes
Caramel Apple Crisp - Just like Mum used to make.
Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)
Author: Gemma Stafford
Ingredients
  • Apple Crisp
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (85g) packed brown sugar
  • 1/4 cup ( 30g) old-fashioned rolled oats
  • 3 tablespoons chopped almonds ( or pecans, walnuts etc)
  • 2 tablespoons cornmeal (fine)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (60g) chilled butter, cut into small pieces
  • 2 teaspoons cornstarch
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract (vanilla pod optional)
  • 1 pound fresh Granny smith apples (or whatever apples you use for cooking)
Instructions
  1. Combine flour, brown sugar, oats, almonds, cornmeal, salt and cinnamon in the bowl of a food processor;. Add butter,pulse 5 times or until the mixture resembles coarse meal. around 10 seconds.
  2. Place it in the fridge until you need it. (It can be made ahead of time and kept in the fridge)
  3. Peel and chop your apples into small pieces. Small pieces cook down much better.
  4. Toss the chopped apples in the cornstarch, brown sugar and vanilla extract.
  5. In an 8 inch baking dish (or small individual dishes) Add in your apples mix
  6. Pile high because the apples cook down.
  7. Generously sprinkle over the crisp topping. More is better 🙂
  8. Bake at 375oF (190oC) for 30/35 minutes or until bubbly and topping is golden brown.

 

 

4.58 from 14 votes
Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)
Author: Gemma Stafford
Ingredients
  • SALTED CARAMEL SAUCE
  • 1 cup granulated sugar
  • Enough water to cover the sugar
  • 6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
Instructions
  1. For the Salted Caramel Sauce:
  2. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
  3. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  4. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  5. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  6. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  7. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  8. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

 

4.6 from 10 votes
Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)
Author: Gemma Stafford
Ingredients
  • INGREDIENTS
  • 14 ounces (1 can/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
Instructions
  1. DIRECTIONS:
  2. Place sweetened condensed milk in the fridge to keep cold
  3. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  4. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  5. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! experiment and enjoy creating something that is all you.
  6. Place in a large resealable container and freeze at least 6 hours or overnight before eating.

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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32 Comments

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  1. kathleen wilkinson on January 3, 2019 at 10:02 pm

    My mother always made apple crisp and apple pies at Christmas to thank all the doctors that took care of her clients some had cerebral palsy or down syndrome, she was a care worker for twenty-five years before she passed away she would always invite people who had no family whether it was a little old lady she met at the Piggly Wiggly or a trucker who was stuck in town for Christmas I would watch my mother cook all these yummy deserts always using a fresh nutmeg and when she would grind it the smell was amazing I waited patiently until my mother would give me a little bowl of apple crisp I asked for pie she would wrap them carefully and put them in a box she told me it was always better to do something nice for somebody without asking for anything in return I did not understand until she took me along to deliver the gifts and when I saw the joy on there faces and when my baby sister asked the older lady my mother invited to Christmas dinner if she could call her grandma and as she said yes I saw a tear go down her cheek I hugged my mother and thanked her for making christmas better for everybody. I miss my mother but every time I smell nutmeg or cooking apples I think of her

    • Gemma Stafford on January 4, 2019 at 3:24 pm

      Thank you so much for sharing this lovely message, i am delighted to hear that! This recipe has many memories for me too. keep on baking and enjoy!

  2. SammiJo on October 25, 2018 at 10:43 am

    What is the yield of the Caramel Apple Crisp with Ice Cream? Prep/Total time? I put many of your recipes in PepperPlate App b/c I can key most in via my notebook & then use the app on my tablet while cooking. (I play music in the background on my tablet while cooking/baking. Only wish I could afford to pay for Spotify rather than tolerate the commercials… 30mins of music, my backside… I get maybe 15mins on a good evening… lol)

    Any info will help.

    • Gemma Stafford on October 27, 2018 at 12:56 pm

      I’ll have to look into that app because i have never heard of it. Prep time is 30 minutes in total. It yields around 6-8 servings.

      Best,
      Gemma.

      • cassi-jo on October 27, 2018 at 10:33 pm

        It’s at pepperplate.com. PepperPlate’s app includes an area for recipes & it runs from the bookmark bar on the browser so recipes can be added quickly. It has a meal-planner that I wish I knew how to use & could stay within the confines both financially & literally. It also has a section for making grocery lists by pulling ingredients needed for the recipes chosen. And, it works completely within the digital framework across a multitude of devices, which allows for ppl like me who rely heavily on software designed for the blind & low-visioned. My tablet needs a larger SD Card so I can get rid of the ‘low-memory’ error. If I can get that fixed, I’d be able to shop from it’s digital grocery list but would have to have wifi to access everything & my phone is far too old to use it for grocery lists though I’m told it works wonders on larger & more updated tech phones & tablets. The recipe addition allows for the inclusion of ingredients, the bulk of how to cook, notes section which is nice when you’d rather use say blackberries rather than raspberries in a recipe or if the recipe calls for buttermilk, it’s easy to add the tidbit of info from here by adding x amt of lemon juice to x amt of milk, etc… There’s an image option that works as ‘drag & drop’ but it’s also able to access a saved image on the hard drive & click on the image section then it opens to allow search & selection of a saved image. It has an area for servings/yield, which comes in handy when using the program’s built in scale option & in my experience, it’s pretty darn accurate. It saves the url of the recipe you use & offers a space to title it. It’s a clickable/tap-able link from within the app too. There’s a prep time space along w/cook time & total time. It lets you store as a favorite & among preset & option to add categories such as breakfast, brunch, dinner, lunch, appetizer, side dish, & holidays. Overall, it’s a nice program that I’d highly recommend. I’m using it across 2 devices but if I can ever get a decent phone, I’ll add it there as well in hopes I can use the grocery list more easily. I’d really like to use the meal-planner section. I’m worried I won’t be able to stay true it though bc of financial strains & the fact that live on spoonie time. (ie. new reference of spoonies as those w/Lupus but also sort of emcompasses anyone w/any number of autoimmune diseases. Spoonies is from The Spoon Theory that’s been the best description of life living w/Lupus & can be found at http://www.butyoudontlooksick.com) I’d love a life where I could fit the probs caused by autoimmune diseases into a schedule of my making rather than being at the mercy of theirs. But I digress. I hope this helps. 👍

        • Gemma Stafford on October 28, 2018 at 10:25 pm

          That’s a great resource and thanks for sharing, Cassi. I’m sure there are others reading this who might be going through something similar and your post will help them.

          Glad to have you with us.
          Best,
          Gemma.

  3. Kathleen Harrington on October 25, 2018 at 12:22 am

    Love this recipe!!! Besides Granny Smith apples, what’s another type of apple you recommend for this recipe? Thank you!

    • Gemma Stafford on October 25, 2018 at 2:29 am

      Hi Kathleen,
      Funny thing is that in Ireland and the UK we have a cooking apple, a BRAMLEY apple. This is a really sour apple, absolutely delicious in this type of recipe, in Eves Pudding, with a sponge topping and in apple pies. It also makes the best apple puree. for some reason this apple is not found so easily in other places.
      In the US Jonagold/Honeycrisp/Braeburn/golden delicious work well, but it is regional, you may find something different where you live. We would call these dessert apples, you can eat them from the hand. This is what we would use in (https://www.biggerbolderbaking.com/caramel-apple-tarte-tatin/) tarte tatin, you have to try this recipe too!
      thank you for being in touch,
      Gemma 🙂

  4. Nita Kay on October 19, 2018 at 12:59 pm

    I love and enjoy your program

    • Gemma Stafford on October 20, 2018 at 8:19 am

      Delighted you like it!

      Best,
      Gemma.

  5. Colleen on October 1, 2018 at 5:02 am

    Definitely going to try this. Where did you purchase the individual dishes? Love your recipes. Thanks.

    • Gemma Stafford on October 1, 2018 at 8:06 pm

      Hi Colleen,

      Really glad you like this recipe. I got the dish at Smart and Final. Sur la table also sell them. 🙂

      Best,
      Gemma.

      • coll on October 2, 2018 at 8:14 am

        Thank you.

  6. Andi on September 30, 2018 at 10:53 am

    Hi Gemma,
    This looks and sounds delicious. Can’t wait to try it. I do have a question though. In the Cinnamon Ice Cream recipe, there is no cinnamon listed in the ingredient list and in the directions it says to add the vanilla extract (but not how much) and that ingredient is not listed in the ingredient list either. Please advise.
    Thanks!

    • Gemma Stafford on October 1, 2018 at 6:09 am

      Hi Andi,
      Yes, you are right, as this is the base for all of the ice creams to which you can add flavors as you like. Cinnamon can be strong for some people so add this as you wish. One teaspoon of cinnamon, the real thing from Sri Lanka/Ceylon if you can get this, not cassia which is a rougher flavored thing.
      I hope this is of help,
      Gemma 🙂

  7. faisha on June 11, 2018 at 3:27 am

    Hi Gemma
    Can you use canned apple pie instead of fresh?

  8. Marianne08 on May 30, 2018 at 10:23 pm

    Hi Gemma, can this recipe be made ahead and stored in the fridge, similar to your make-ahead apple pie? If so, how long would it last in the fridge before baking off? I’m really looking forward to making this 🙂 Thank you.

    • Gemma Stafford on May 31, 2018 at 6:33 am

      For sure it can Marianne. Make it up to 24 hours in advance and bake it off when ready for it.

      I have done this lotos of time 🙂
      Gemma.

      • Marianne08 on May 31, 2018 at 8:47 am

        Awesome, thanks! I’ll let you know how it goes.

        • Marianne08 on June 5, 2018 at 8:13 am

          Gemma, it turned out great. Thanks!

  9. PrincessSapphire on January 1, 2017 at 3:43 pm

    How many apples are in a pound.

    • Gemma Stafford on January 2, 2017 at 4:16 am

      Hi there,
      This is a single dish, with about 6 portions in it, so it could be baked in smaller individual portions if you wish.
      You can usually judge this by adding up the dry ingredient weight, and thinking about this! It really depends on how big your portions are when serving.
      Apples are different sizes, so it really does depend on this. Commercialy produced apples, Granny Smith/ Golden Delicious/Pink Lady are relatively standard at around 7oz weight, which will be a little under 2 to the pound, by the time they are peeled this will be about 2 1/2 to the pound. Home grown will be more varied. Happy New Year to you,
      Gemma 🙂

      • PrincessSapphire on January 2, 2017 at 1:00 pm

        Thanks Gemma!! Your the best .

        • Gemma Stafford on January 2, 2017 at 9:34 pm

          You are welcome 🙂

  10. Charlton Clan on October 16, 2016 at 11:29 am

    Do you have a way of making apple crisps?
    Really looking forward to trying this recipe.

    • Gemma Stafford on October 17, 2016 at 1:23 am

      Will look into this! 🙂

  11. BeverlyBee on March 20, 2016 at 11:34 am

    How much cinnamon do you add to the cinnamon ice cream? And when do you add it?

    • Gemma Stafford on March 21, 2016 at 3:14 am

      Hi Beverly,
      As the spice will not be cooked I would add about 1/4 teaspoon. However lots of people love cinnamon in the USA, so to your taste may be better advice.
      buy the best cinnamon you can get too, some is a lesser spice called cassia, though labeled as cinnamon,
      Gemma 🙂

  12. Frances Z on January 29, 2016 at 6:17 pm

    hello, please can I substitute cornmeal with anything? I adore apple crisps and your channel so I hope there’s something I could switch to. Thank you!!

    • Gemma Stafford on January 30, 2016 at 7:16 pm

      no problem, just add more flour for the same amount. It won’t change it much. The cornmeal is just for texture. Happy Baking 🙂

  13. Bella on November 26, 2015 at 7:12 am

    I don’t know why never a single person wrote a comment about this but I think it looks delicious and great.I should rate this 5 stars.

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