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Easy Salted Caramel Apple Crisp for Two

salted caramel apple crisp for two - featured image
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A perfectly portioned dessert featuring tender cinnamon apples, a crunchy oat topping, and ribbons of homemade salted caramel. This simple yet impressive treat comes together in under 45 minutes and is ideal for a cozy night in.

Ingredients

Scale
  • 2 medium apples, peeled, cored, and sliced (about 1/4-inch thick) — Honeycrisp or Granny Smith recommended
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar (for caramel)
  • 2 tablespoons unsalted butter, cut into cubes (for caramel)
  • 2 tablespoons heavy cream (for caramel)
  • 1/2 teaspoon flaky sea salt (for caramel)
  • 1/2 teaspoon vanilla extract (for caramel)
  • 1/3 cup old-fashioned rolled oats
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar (light or dark)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, cold and cut into small cubes

Instructions

  1. Make the salted caramel sauce: Place 1/4 cup granulated sugar in a small saucepan over medium heat. Swirl the pan gently until the sugar turns a deep amber color, about 4-5 minutes. Remove from heat and immediately whisk in 2 tablespoons butter cubes. Whisk until smooth, then slowly pour in 2 tablespoons heavy cream while whisking. Add 1/2 teaspoon flaky sea salt and 1/2 teaspoon vanilla extract. Set aside to cool slightly.
  2. Prep the apples: Peel, core, and slice 2 medium apples into 1/4-inch thick slices. Toss with 2 tablespoons granulated sugar, 1 tablespoon flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Let sit for a few minutes.
  3. Make the crisp topping: In a small bowl, combine 1/3 cup rolled oats, 1/3 cup flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add 3 tablespoons cold butter cubes and use a pastry cutter, fork, or fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Assemble the crisps: Divide the apple mixture evenly between two 8-ounce ramekins. Spoon about half of the salted caramel sauce over the apples. Dot the tops with 1 tablespoon butter pieces (cut into tiny bits). Sprinkle the crisp topping evenly over both ramekins, pressing down gently.
  5. Bake: Place the ramekins on a baking sheet and bake at 350°F (175°C) for 25-30 minutes, until the topping is golden brown and the filling is bubbly around the edges.
  6. Finish and serve: Let the crisps cool for 5 minutes. Drizzle the remaining salted caramel sauce over the top and add an extra pinch of flaky sea salt if desired. Serve warm, preferably with vanilla ice cream.

Notes

Don’t rush the caramel; use medium heat and swirl, not stir. Choose Honeycrisp or Granny Smith apples for best texture. Keep butter cold for the topping to ensure crispiness. Let the crisps rest for 5 minutes before serving to allow the filling to set. Double the caramel sauce for extra drizzling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut cream and vegan butter.

Nutrition

Keywords: apple crisp, salted caramel, dessert for two, easy apple dessert, fall dessert, comfort food

Find it online: https://evadinnerideas.com/easy-salted-caramel-apple-crisp-for-two/