Fine Desserts

Caramel Apple Crisp with Cinnamon Ice Cream

4.5 from 14 votes
Make my warm and toasty Caramel Apple Crisp recipe topped with a special flavor of my Homemade Caramel Ice Cream.
Caramel Apple Crisp - Just like Mum used to make.

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.

GET MORE CLASSIC RECIPES!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)

4.5 from 14 votes
Make my warm and toasty Caramel Apple Crisp recipe topped with a special flavor of my Homemade Caramel Ice Cream.Make my warm and toasty Caramel Apple Crisp recipe topped with a special flavor of my Homemade Caramel Ice Cream.
Author: Gemma Stafford
Make my warm and toasty Caramel Apple Crisp recipe topped with a special flavor of my Homemade Caramel Ice Cream.Make my warm and toasty Caramel Apple Crisp recipe topped with a special flavor of my Homemade Caramel Ice Cream.
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

  • 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.

 

 

Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)

4.58 from 14 votes
Author: Gemma Stafford
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

  • 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.

 

Caramel Apple Crisp with Cinnamon Ice Cream (No Machine)

4.6 from 10 votes
Author: Gemma Stafford
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

  • DIRECTIONS:
  • 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.

Watch The Recipe Video!

Submit your own photos of this recipe

1 Images

Marianne08

42
Comments & Reviews

avatar

newest oldest most useful
Redhead
Member
Redhead
1 month ago

I just wasted 2 cups of sugar trying to make caramel! Wish you were here to show me how to do this correctly! I watched your ‘how to’ video but I just don’t know what I’m doing wrong! Oh well, the apple crisp will be delicious without it.

Azeema
Guest
1 month ago

Its my favourite jus like apple crumble.Can’t thank u enuf for sharing such nice recipes with all of us n sharing best tips too.
Stay bless dear u n ur family!

Jackie james
Guest
2 months ago

Hi Gemma, can you freeze this and if so is it best frozen before or after cooking?

Patricia Chio
Member
Patricia Chio
2 months ago

I am a little confuse, the recipe asks for cornmeal, for me, cornmeal is the one that is kind of yellow and it is use to make cornbread or in pizzas. In the video and for the type of recipe it looks like corn starch. And actually, I just receive the book in Mexico, and a friend ask me to make the pineapple upside down cake, and I told her that I could not bake that recipe because it calls for cornmeal which is not easy to get in Mexico (thinking that it was the yellow like the one for… Read more »

kathleen wilkinson
Guest
kathleen wilkinson
11 months ago

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… Read more »

cassi-jo
Member
cassi-jo
1 year ago

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.

Kathleen Harrington
Guest
Kathleen Harrington
1 year ago

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

Nita Kay
Guest
Nita Kay
1 year ago

I love and enjoy your program

cmbmissy
Member
cmbmissy
1 year ago

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

Andi
Guest
Andi
1 year ago

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!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford