This post may contain affiliate links. Please see my full disclosure for details.
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)
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.
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.
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.
Try These Recipes!
Watch The Recipe Video!
This Recipe Made By Bold Bakers
2 Images
Marianne08
JenniferPFK
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
I love apple crumble and the recipe I use is similar to yours. The cornmeal and the starch made the difference.
Really delicious , I didn’t make the caramel sauce, only the ice cream! Perfect!
Happy thanksgiving !!!
This was the best apple crisp I have ever made. I will definitely make it again.
Hey Gemma, how far in advance can I make the salted caramel? Can I store it in the fridge (how long will it stay good) then heat it up when I need it? I love all your recipes. There hasn’t been one that I have tried that isn’t delicious.
Hi Gemma! I absolutely love all of your recipes and this looks amazing
I’m actually doing it with my own Apple pie filling recipe so I’m waiting for the apples to macerate. The crisp is chilling and in about 15 minutes I’ll go assemble it and bake it. I’ll let you know how it turns out. Thanks, I love you ❤️
Hi Gemma
Can i replace the cornmeal with something?
Is it okay to use wholemeal flour instead the crisp topping? Also we have instant oats, is that okay to bake with?
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.
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!
Hi Gemma, can you freeze this and if so is it best frozen before or after cooking?
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 »