Caramel Apple Crisp with Oat-Butter Streusel

By Sprig Originals ✓ · cooked up in Sprig

No pie crust, no chilling, no fuss — just firm apples baked under a thick oat-and-brown-sugar streusel until the edges bubble and the top crunches. A five-minute stovetop caramel goes on while the crisp is still hot, so it soaks into the topping instead of sitting on it. Serve warm with vanilla ice cream melting into the caramel.

Ingredients

• 3 lb firm baking apples (Granny Smith and Honeycrisp, mixed)
• 1 tbsp fresh lemon juice
• 1/3 cup packed light brown sugar
• 2 tbsp cornstarch
• 1 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp kosher salt
• 1 tsp vanilla extract

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed dark brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 10 tbsp cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup chopped pecans (optional)

• 1 cup granulated sugar
• 1/4 cup water
• 6 tbsp unsalted butter, cut into pieces
• 1/2 cup heavy cream, warmed
• 3/4 tsp flaky sea salt
• 1/2 tsp vanilla extract

• 1 pint vanilla bean ice cream

Instructions

1. Heat the oven to 375°F with a rack in the center. Set a rimmed baking sheet on the rack below to catch drips. Butter a 9x13-inch baking dish or a 3-quart oval baker.
2. Make the streusel first so it can chill: In a large bowl, whisk the flour, oats, dark brown sugar, cinnamon, and salt. Add the cold butter cubes and rub them into the dry mix with your fingertips until you have a mix of pea-sized and marble-sized clumps with no dry flour left, about 3 minutes. Stir in the pecans, then refrigerate the bowl while you prep the apples.
3. Peel, quarter, and core the apples, then cut them into 3/4-inch-thick slices — thick slices hold their shape and keep the filling from turning to sauce. You should have about 9 cups. Toss in a large bowl with the lemon juice.
4. Add the light brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla to the apples and toss until every slice is coated and no dry cornstarch remains. Scrape into the prepared dish and press into an even layer.
5. Squeeze the chilled streusel into large clumps and scatter it over the apples, covering them completely all the way to the edges. Leave the clumps intact — they bake into crunchy nuggets.
6. Bake for 45 to 55 minutes, until the topping is deep golden brown and the juices bubble thickly around the edges. If the top browns before the apples are tender (a paring knife should slide into a slice with no resistance), tent loosely with foil for the last 10 minutes.
7. While the crisp bakes, make the caramel. Stir the granulated sugar and water together in a 2-quart heavy saucepan, then set over medium-high heat. Do not stir once it comes to a boil; swirl the pan occasionally and brush any crystals off the sides with a wet pastry brush.
8. Boil 6 to 9 minutes, until the syrup turns a medium amber color, the shade of an old penny — around 350°F on a candy thermometer. Pull it from the heat the moment it gets there; caramel goes from amber to burnt in seconds.
9. Off the heat, add the butter and whisk until melted (it will foam up vigorously). Slowly pour in the warm cream while whisking, then return to low heat for 1 minute, whisking, until glossy and smooth. Whisk in the flaky salt and vanilla. You'll have about 1 1/4 cups.
10. Let the crisp rest 15 minutes out of the oven so the filling sets slightly, then drizzle about half the warm caramel over the top while it's still hot so it seeps into the streusel.
11. Spoon into bowls, top each with a scoop of vanilla ice cream, and pass the remaining warm caramel at the table.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Frozen Chocolate–Caramel Peanut Nougat Bars

Blueberry Peach Buckle with Almond Streusel

Creole Cream Cheese Cheesecake with Salted Caramel and Dark Chocolate

Are you this recipe's original author or publisher? Report a problem