Wednesday, September 21, 2016

Apple Crisp with Caramel Sauce

John loves to be out and about on the weekends, but with college football in full swing, it means that he is hanging around the house more and that I finally have more time for weekend baking!

I was planning on baking some sort of pumpkin dessert (because hello, September!), but when I saw this apple crisp recipe, I just knew I had to change plans! I was certainly not disappointed... and the home made caramel sauce just brings this whole dessert over the top - delish!

What you need for the apple filling:
- 4 Granny Smith apples
- 3 tbs of melted butter
- 2 tbs of flour
- 1 tbs of fresh lemon juice
- 3 tbs of milk
- 1/2 tsp of vanilla extract
- 1/4 cup of brown sugar
- 1 tsp of cinnamon
- dash of salt

How to make:
1. Peel and thinly slice the apples.
2. Stir together the melted butter and flour.
3. Add the lemon juice, milk and vanilla to the butter mixture.
4. Stir in the brown sugar, cinnamon and salt.
5. Toss the apples in the filling sauce.
6. Pour the apple mixture into a greased 8x8 baking dish.

What you need for the crisp topping:
- 1/3 cup of cold butter
- 1/2 cup of flour
- 1/2 cup of old fashioned oats
- 1/2 cup of brown sugar
- 1/2 tsp of baking powder
- 1/2 tsp of cinnamon
- a dash of salt

How to make:
1. Cut the cold butter into small pieces.
2. Using a fork combine all ingredients until crumbs are formed.
3. Evenly sprinkle the topping on the apple mixture.
4. Bake at 375 degrees for 30-35 minutes.

Although I originally baked this apple crisp intending for it to be a dessert, I certainly think that it could also pass for a special-treat breakfast (sans ice cream). After all, there are apples in it - and we all know that apples = healthy! ;)

What you need for the caramel sauce:
- 3/4 cup of butter
- 1 1/2 cups of brown sugar
- 2 tbs of water
- 1/4 tsp of salt
- 1 tbs of vanilla extract
- 1/2 cup of evaporated milk

How to make:
1. Combine the butter, brown sugar, water and salt in a sauce pan, and stir over medium heat until the butter melts.
2. Once the butter melts, bring the sauce to a boil and boil for about 5 minutes, stirring occasionally.
3. Remove the sauce from the heat and stir in the vanilla extract and evaporated milk (add a tad more evaporated milk if you like your caramel sauce thinner).

Serve the apple crisp warm with a scoop of ice cream and drizzle the caramel sauce on top... oh my goodness - so delicious! Keep the caramel sauce in the refrigerator for up to two weeks. After being refrigerated, simply reheat the sauce in the microwave and stir before serving. 

Let me tell you, this sauce will not go to waste. You can serve the extra with slices of apples, drizzled on ice cream, stirred in your coffee... or what the heck, just eat it with a spoon!! It's that tasty. :)


  1. I'm pretty sure I have this exact recipe minus the caramel sauce!! It has apples and oatmeal in it--I'm pretty sure that's not only dessert, but breakfast, too! Looks delicious!

  2. Yum!! I used to make apple crisp with my grandma growing up. This would totally bring me back :)

  3. Oh my gosh this looks absolutely delicious!! Must try!

    xo, Kristina
    Medicine & Manicures

  4. I am totally going to try and make this tonight, it looks delicious!!

  5. Feel free to bring this to breakfast any time!! I'll even accept ice cream if you must. ;) seriously so impressed you MADE the Carmel sauce!


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