Nutty Caramel Apple Crisp

I love making crisps. I don’t do it near often enough for my own satisfaction but that will change one of these days.


Crisp topping:

  • 1/2 cup of all purpose or whole wheat flour
  • 1/3 cup rolled oats (not quick oats)
  • 1/2 cup packed brown sugar
  • 1 tsp apple pie spice (aka 1:1/2:1/2 ratio of cinnamon:nutmeg:clove)
  • 6 TBS softened butter

Crisp filling:

  • 2/3 cup coarse chopped walnuts or pecans (nuts are always optional but highly recommended)
  • 1/2 cup grannulated sugar (I have made the equivalent substitution of stevia and it worked just fine)
  • 1/4 cup all purpose or whole wheat flour
  • 1 tsp apple spice
  • 3 cups peeled sliced tart apples — Granny Smith
  • 3 cups peeled slice sweet apples — Delicious
  • 2 TBS boiled apple cider
  • 3/4 cup caramel ice cream topping
  • Vanilla ice cream


Crisp topping:

  1. Stir together all ingredients until they become coarse crumbles.
  2. Preheat oven to 375 degrees and grease a 9x9x2 square pan

Crisp Filling:

  1. In a large bowl stir in sugar, flour and apple pie spice.
  2. Toss apples gently until coated.
  3. Press apples gently into an even, though slightly mounded layer in the pan.
  4. Mixed boiled cider and 2 TBS of caramel sauce and drizzle over apples.
  5. Sprinkle nuts and topping over the apples.
  6. Bake uncovered for 35-40 minutes.
Warm the remaining caramel sauce and drizzle over the crisp and then serve with vanilla ice cream.