Description
Warm Caramel Apple Dessert with buttery crumble and rich caramel sauce. Perfect for fall!
Ingredients
Scale
- 6–8 medium Granny Smith apples, peeled, cored, and sliced about 1/4 inch thick
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup packed light brown sugar
- 1/4 cup rolled oats
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Instructions
- Prepare Apple Filling: In a large bowl, combine sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt. Toss gently to coat. Set aside.
- Make Crumble Topping: In a separate bowl, whisk together flour, brown sugar, rolled oats, pecans (if using), baking powder, baking soda, and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
- Make Caramel Sauce: In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly until dissolved and smooth. Pour in heavy cream and corn syrup. Stir constantly until the mixture comes to a gentle boil. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Remove from heat and stir in vanilla extract.
- Assemble and Bake: Preheat oven to 375°F (190°C). Pour apple filling into a 9×13 inch baking dish. Sprinkle crumble topping evenly over the apple filling. Drizzle about half of the caramel sauce evenly over the crumble topping.
- Bake for 30-40 minutes, or until the crumble topping is golden brown and the apple filling is bubbly.
- Let the dessert cool slightly before serving.
- Serve: Spoon a generous serving of the warm caramel apple dessert into bowls. Drizzle with the reserved caramel sauce. Top with a scoop of vanilla ice cream, if desired.
Notes
- Apple Variety: Use Granny Smith for tartness, or try Honeycrisp, Gala, or Fuji.
- Nut Options: Substitute pecans/walnuts with almonds or hazelnuts, or omit entirely.
- Spice It Up: Adjust cinnamon/nutmeg, or add a pinch of cloves or allspice.
- Caramel Sauce Variations: Add 1/2 teaspoon sea salt for salted caramel, or 1 tablespoon bourbon/rum.
- Gluten-Free: Use gluten-free all-purpose flour blend and certified gluten-free oats.
- Individual Servings: Bake in ramekins, reducing baking time by 5-10 minutes.
- Make Ahead: Prepare apple filling and crumble topping up to 2 days ahead.
- Freezing: Freeze unbaked dessert for up to 3 months. Thaw overnight before baking.
- Troubleshooting:
- Crumble Topping Too Dry: Add melted butter.
- Crumble Topping Too Wet: Add flour.
- Apple Filling Too Watery: Thicken with cornstarch slurry during the last 10 minutes of baking.
- Caramel Sauce Too Thick: Add milk or cream.
- Caramel Sauce Too Thin: Simmer longer.
- Prep Time: 30 minutes
- Cook Time: 40 minutes