Warm Vanilla Apple Crisp with Salted Caramel Sauce
A simple homemade warm vanilla apple crisp that's warm and gooey. It's got the most amazing oat crumble, topped with vanilla ice cream and salted caramel sauce to make it even more special!
Servings: 6 -8 servings
Ingredients
filling:
- 8-9 medium apples peeled, cored, and cut into medium wedges*
- 1 tablespoon lemon juice
- ¼ cup brown sugar
- 2 teaspoons vanilla paste*
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon cornstarch
topping:
- ⅔ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ⅔ cup light brown sugar
- ½ cup 1 stick salted butter, cubed*
to serve:
- Vanilla Ice Cream
- Salted Caramel Sauce (homemade
Instructions
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13 baking dish with cooking spray, set aside.
- In a large bowl, toss together the ingredients for the filling. Make sure the apples are evenly coated before dumping the wedges into the prepared baking dish, set aside.
- In an medium bowl, toss together the ingredients of the topping except the butter. You a whisk to combine, then add the butter. Using your finger tips, break down the butter into small pea sized pieces. Some kidney bean sized pieces are okay. Sprinkle the topping over the apples.
- Bake for 35-45 minutes or until the filling is bubbly and the oat topping browns. If the topping starts browning before the baking time is up, loosely cover with foil. Allow the apple crisp to cool for 10 minutes before serving. Top with vanilla ice cream and drizzle with salted caramel sauce.
Notes
- For the apples - use a variety of tart and sweet apples. I used 3 Granny Smiths and about 5 Honeycrisp/pink Ladys. But Fuji and Braeburns are other good options to use. Cut the apple in varying wedges to add some textural differences within the crisp.
- I do recommend using the vanilla bean paste in this recipe but vanilla extract can be substituted. Keep in the mind the flavor will vary.
- You can used unsalted butter for this recipe if you'd like. Just add ¼ teaspoon salt to the topping mixture.
I HIGHLY encourage you to make my salted caramel sauce for this recipe. I've tried it with store-bought sauce and homemade and the homemade caramel sauce makes all the difference!
