Salted Caramel Apple Crisp | Pretty Delicious

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Salted Caramel Apple Crisp

Caramel Sauce
1.5 cups granulated sugar
¼ cup water
1 stick cold butter cut into pieces
¾ cup heavy cream, room temperature
1 teaspoon vanilla extract
1 1/2 tablespoons flaky sea salt

Combine sugar and water in a non stick or stainless steel pot and mix well to combine (it will look like wet sand). Turn the burner to medium high heat and let the mixture cook for about 12-13 minutes, swirling the pan occasionally to combine.

Once the mixture is caramel colored, turn the heat to low and add the cubed butter. Whisk continuously until the butter is completely melted and combined. Next, slowly add the heavy cream and whisk vigorously to combine. Be careful not to add cold cream or the steam created could easily burn you! Take the mixture off the heat and stir in the vanilla and sea salt. Allow to cool and store covered in the refrigerator for up to two weeks.

Topping
½ cup all-purpose flour
½ cup brown sugar
½ cup old-fashioned oats
½ teaspoon cinnamon
Large pinch salt
8 tablespoons cold unsalted butter, cut into tiny cubes

Filling
6 large apples, thinly sliced
¼ cup brown sugar
2 tablespoons all-purpose flour
Juice of one lemon (or more if you like it zesty)
½ teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon unsalted butter
½ cup salted caramel sauce

To make the topping, combine the flour, sugar, oats, cinnamon and salt in a bowl (or food processor, if you have one). Use a fork (or food processor) to mix until small beads of butter are distributed throughout. Stick the mixture in the refrigerator while you prep the filling.

To make the filling, mix the apples with the brown sugar, flour, lemon juice, cinnamon, nutmeg, vanilla bean paste, and salt in a large bowl. Heat the butter in a pan over medium and then add the apple mixture. Cook for about 7-8 minutes until the apples have softened. Add the salted caramel sauce and mix well. Divide among six 4” ramekins and top each with the crumble topping. Bake for 25 - 30 minutes until the tops are golden and the mixture is bubbling.

Cool slightly and top with vanilla ice cream and a drizzle of salted caramel.

Serves 6