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Description
A classic fall dessert featuring tender, spiced apples coated in caramel, topped with a buttery, oaty crisp, and served warm with vanilla ice cream.
Ingredients
- Topping:
- 1/2 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 6 tbsp cold unsalted butter, cubed
- 1/2 cup old fashioned rolled oats
- Filling:
- 2 lbs Granny Smith Apples
- 1/4 cup caramel sauce
- 1/4 tsp salt
- For serving:
- Vanilla Ice Cream
- Extra caramel sauce for drizzling
Instructions
- Preheat the oven to 350 degrees F.
- Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
- Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
- Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
- Peel, core, and cut the apples into small chunks.
- Toss well with the caramel sauce and salt.
- Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
- Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
- Serve with ice cream and extra caramel.
Notes
- Ensure the butter for the topping is very cold for the best crisp texture.
- Granny Smith apples are recommended for their tartness which balances the sweetness of the caramel.
- You can prepare the topping and filling in advance and assemble just before baking.