This Apple Crisp with Salted Caramel Ice Cream is a seasonal favorite! It’s a simple dessert recipe that everyone loves. Sweet apple slices are lightly sweetened and tossed with cinnamon before being topped with a delicious crisp. Warm out of the oven, it pairs perfectly with this Salted Caramel Ice Cream which is absolutely addictive! This is the best recipe!
Autumn would simply not be complete without apple crisp.
Who’s with me?!
I love apple crisp.
Like, I really really really love apple crisp.
I would argue that most could resonate with this enamored feeling. And to that regard, I also fully recognize that everyone seems to have their own recipe for apple crisp that the deem “the best”.
And listen… I’m not here to tell you otherwise, or that your apple crisp recipe is at all inferior to mine. All I’m asking is that you get into that “apple crisp kinda feeling“.
And, that you consider giving this recipe a try.
Fine, you got me.
I have a few tips I would like to share, which I believe result in the most delicious and easy apple crisp out there.
- Type of Apple: Personally, I’m partial to Harrison or Cortlands. They’re tart but sweeten up beautifully when baked. I also like using Honeycrisp or River Belles as well!
- Prep Properly: IMHO, apples bake without their skins, and sliced thinly – not chopped.
- Season & Sweeten: When in doubt: less sugar, more cinnamon. The apples will cook down and naturally get sweeter, so I like to rely on their natural sugars as opposed to adding in the white stuff.
- Apple to Crisp Ratio: I doubt anyone will argue with me on this. The more crisp, the better 🙂
As if apple crisp needs any help being more delicious… I like the top mine off with a scoop (or two!) of this insanely simple, unbelievably delicious, crowd pleasing…
SALTED CARAMEL ICE CREAM.
That’s right. There is an Ice Cream God, and she wants you to make this recipe here.
If you follow my blog, you know by now that I like to keep things in balance. I try to eat healthy and clean about 80% of the time, with the remaining 20% open for some indulgences. And while I try to avoid dairy in mass amounts… sometimes, there really is no substitute for a full fat, dairy-based, eyes-roll-in-to-the-back-of-your-head ice cream.
And this is that kind of ice cream.
- Dairy
- Cream
- Sugar
- Egg Yolks
- Salt
THAT’S IT.
There’s something mesmerizing and empowering about making your own caramel. “surely I can do anything if I can make my own caramel”, you’ll be inclined to think.
And you’ll be right.
These two recipes are a match made in heaven. The only thing missing is you! Well, and your spoon.
Enjoy!
Apple Crisp with Salted Caramel Ice Cream
This Apple Crisp with Salted Caramel Ice Cream is a seasonal favorite! It's a simple dessert recipe that everyone loves. Sweet apple slices are lightly sweetened and tossed with cinnamon before being topped with a delicious crisp. Warm out of the oven, it pairs perfectly with this Salted Caramel Ice Cream which is absolutely addictive! This is the best recipe!
Servings: 8 servings
Ingredients
For the Apple Crisp:
- 6-10 cups peeled and sliced apples (I use Haralson!)
- 1/3-1/2 cup sugar
- 1 tsp cinnamon
- 1 cup brown sugar (sub coconut sugar if you like)
- 1 cup oats
- 1 cup butter softened
- 1 1/2 cups flour
- 1/4 tsp salt
For the salted caramel ice cream:
- 3/4 cup sugar
- 1 cup heavy cream
- 4 egg yolks
- 1/4-1/2 tsp salt
- 1 1/2 cups whole milk
- 2 tsp vanilla bean paste
Instructions
For the Apple Crisp:
- Preheat oven to 350 degrees. Add sliced apples to a 9x13 pan. Top with sugar and cinnamon, tossing to combine.
- Prepare streusel topping: in a medium bowl, combine brown sugar, oats, butter, flours and salt. Mix together until crumbly. Top apples with streusel.
- Bake for 30-40 minutes, until bubbling and fragrant. Allow to cool before serving warm with salted ice cream.
For the salted caramel ice cream:
- In a saucepan, add sugar and 2 1/2 tablespoons of water. Cook over medium high heat, stirring constantly, until sugar dissolves. Stop stirring and cook until syrup is deep amber in color, swirling pan every so often to ensure even cooking. Remove from heat.
- Carefully pour 3/4 cup heavy cream in to pan, being cautious, as cream will bubble. Stir until smooth. Return to medium heat, allowing to slightly bubble, about 5 minutes. Remove from heat and cover.
- In a bowl, whisk together egg yolks, 2 tablespoons sugar, and remaining 1/4 cup heavy cream until smooth. Stir in milk. Pour in to warm caramel. Cook over medium heat, stirring constantly and keeping custard at a low simmer until custard is thick enough to coat the back of a spoon. Don't let it boil! Strain through a fine mesh sieve, stir in vanilla paste.
- Set bowl over an ice bath to cool down quickly. Once mixture is cool enough, transfer to a container to store in the refrigerator until well chilled, at least 2 hours.
- Pour custard in to ice cream maker and process according to manufacturer's instructions. Transfer to freezer safe container, freeze until firm, at least 3 hours.