Irresistible Salted Caramel Apple Crisp in 8 Ingredients

Question 1

What are the best apples to use?

Accepted Answer

Hands down, Granny Smith is my go-to for that perfect tartness to balance the sweet caramel. But I often mix in 1-2 Honeycrisp or Braeburn apples for variety. The key? Use firm apples that hold their shape when baked. Stay away from Red Delicious - they turn to mush faster than you can say "second helping!"

Question 2

Can I make this ahead of time?

Accepted Answer

Absolutely! Here's my make-ahead magic: Prepare the apple filling and topping separately up to 24 hours in advance. Keep the apples in the fridge (toss with a little lemon juice to prevent browning) and the crumble in a ziplock at room temp. When ready to bake, just assemble and pop in the oven. The crisp actually tastes better this way as the apples soak up more caramel flavor!

Question 3

How can I make this vegan?

Accepted Answer

Easy peasy! Swap the butter for cold coconut oil (measure it solid, not melted) and use your favorite plant-based caramel sauce. I've even made it with maple syrup instead of caramel in a pinch - still delicious! Just add an extra pinch of salt to keep that signature salted caramel flavor.

Question 4

Can I double the recipe?

Accepted Answer

Oh honey, I double it every Thanksgiving! Use a 9x13 baking dish and add about 10-15 minutes to the baking time. Watch for that perfect golden top - that's your true indicator of doneness. Pro tip: Stir the apples halfway through baking if you're doubling to ensure even cooking. More crisp means more happiness!

Irresistible Salted Caramel Apple Crisp in 8 Ingredients

Ingredients

Instructions

Notes

Nutrition