Ingredients
Units
Scale
- 4 Small-Medium Sized Cooking Apples* I like Granny Smith Apples
- 6oz (3/4 Cup) Caramel, homemade or storebought
- 100 gram ( 1 Cup) Old-Fashioned Oats/ Rolled Oats
- 157 grams ( 1 1/4 Cup) All-purpose Flour/ Plain Flour
- 150 grams (3/4 cup) Brown Sugar
- 6oz (3/4 Cup) Salted Butter, cold cut into small chunks
Instructions
- Preheat oven to 350F/180C. Spray a 9X9 square baking dish with non-stick spray.
- Peel your apples and slice thin-medium sized slices. Place apples directly inside the pan. Drizzle 3/4 cup caramel on top and mix together so all apples are coated.
- In a medium bowl mix together oats, flour, and brown sugar then use your clean hands to rub the butter into the dry ingredients until you get smaller clumps of crumble. Sprinkle evenly on top of apples. Bake for 35-45 minutes, or until golden brown top. Serve with vanilla ice cream. Store leftovers in an air tight container for up to three days.
Notes
- *Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- **If you don't want to make Salted Caramel store bought caramel will work fine. Or melt wrapped caramels with some heavy cream.
- Preparing ahead of time.You can prepare the crisp topping weeks ahead of time and just store it in a freezer safe airtight container in the freezer. No need to thaw before using. Or you can prepare the whole apple crisp ahead of time, cover it and store it in the refrigerator for up to one day before baking
- Freezing: Once the apple crisp is baked and cooled transfer to a freezer safe airtight container and freeze for up to three months. Thaw the apple cranberry crisp in the refrigerator overnight then reheat in the oven.
- Reheating: This apple crisp can be reheated in the microwave but for the best results warm it in the oven. Place the crisp in an oven-safe dish and cover with aluminum foil and bake for 10-15 minutes or until warmed through.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
