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Apple Crisp with Salted Caramel Ice Cream
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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!
Prep Time35 minutes
Cook Time40 minutes
Total Time3 hours 15 minutes
Course: Dessert
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.