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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- 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)
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.
Place it in the fridge until you need it. (It can be made ahead of time and kept in the fridge)
Peel and chop your apples into small pieces. Small pieces cook down much better.
Toss the chopped apples in the cornstarch, brown sugar and vanilla extract.
In an 8 inch baking dish (or small individual dishes) Add in your apples mix
Pile high because the apples cook down.
Generously sprinkle over the crisp topping. More is better 🙂
Bake at 375oF (190oC) for 30/35 minutes or until bubbly and topping is golden brown.
- 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
For the Salted Caramel Sauce:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
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.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
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.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- 14 ounces (1 can/ 400ml) sweetened condensed milk (fat-free or regular) cold
- 2 cups (16oz/450 ml ) whipping cream, cold
Place sweetened condensed milk in the fridge to keep cold
Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
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.
Place in a large resealable container and freeze at least 6 hours or overnight before eating.
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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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