Caramel-Apple Crisp

prepared by and photo by Emily S. Downs

A “Slice of Heaven.”  A cliche, I realize, but it is by far the most popular dessert I have ever served.

Size: serves 10

1 1/4 cups all purpose flour
10 tbsp sugar
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground allspice
1/8 ground nutmeg
10 tbsp (1 1/4 sticks) chilled unsalted butter, diced
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, diced
2 tbsp fresh lemon juice
1/2 tsp salt
6 Golden Delicious apples (about 2 3/4 lbs), cored, peeled, sliced
Lightly sweetened whipped cream


TOPPING – Whisk first 6 ingredients in medium bowl to blend.  Add butter and rub in with fingertips until small moist clumps form.  (you can make 1 day in advance… cover and chill).

FILLING –    Preheat oven to 375 F.  Stir sugar and butter in large skillet over medium heat until smooth sauce forms.  Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes.  Mix in salt, then apples.  Toss until apples are evenly coated, about 1 minute.  Scrape apples and caramel into 13x9x2” glass baking dish; spread evenly.  Sprinkle topping evenly over.

Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes.   Let crisp cool 15 minutes.  Serve warm with whipped cream.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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