Curl up with a warm bowl of Skillet Salted Caramel Apple Crisp. Top with creamy vanilla ice cream and drizzle with salted caramel for a fabulous treat!
Apple crisp. One of the most popular fall desserts, and one of my favorites. There is a crisp for all season and you can use virtually any fruit. The simplicity of a crisp is what I love. Tender fruit topped with a crumbly crisp crust that combines flour, oats, butter and a pinch of some spices.
What I prefer doing with crisp, particularly apple crisp is to cook the apples in a skillet before transferring to the oven. What this allows to do is get all the apples juicy and tender. If you bake a crisp just in the oven, sometimes you will notice the apples don’t cook evenly, or they might not get as tender as you would like. When cooked first on the stove you can control how tender the apples become. I suggest cooking them until they are just tender, about ten minutes or so. They will continue to cook in the oven after the topping is added and the result will be the perfect apple crisp with apples that melt in your mouth.
But this is just not your average apple crisp. This is a blinged out apple crisp with salted caramel mixed into each delicious bite. Oh yes, I went there with this apple crisp and it is beyond amazing. Caramel and apples are a match made in heaven.
If you have ever made caramel sauce before, you know it can be messy in your pans, especially if you forget to stir it. Been there, done that. Having good cookware in your kitchen makes a world of difference. Not only is it great for cleanup, but it is essential for when you are cooking. It provides even heating and with non-stick cookware, you can make eggs, sauces, you name it and it is pure perfection. Calphalon Elite non-stick cookware available exclusively at Williams-Sonoma is the crème de la crème of cookware. It is sleek, durable and the best part, it is metal utensil safe. This premium brand of cookware is fantastic. I have been cooking with it for weeks, and I have been so pleased on how well it performs. I can flip pancakes and fried eggs like a pro with this beautiful cookware. Sunday morning omelettes have been fun and easy to make with the 10″ inch omelette pan. It glides right out of the pan with ease. Once you try this stunning cookware, you will never want to use another pan again.
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Additional features of the Calphalon Williams-Sonoma Elite Nonstick Cookware
Metal utensil safe – Designed to withstand rigors of metal whisk and spatula use.
Long lasting durability
Textured sear non-stick surface – great for searing and browning
Ergonomic handles for a secure and comfortable grip
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What you need
Apples, preferably Gala
Half and half
Fleur de Sel or coarse salt
Vanilla ice cream
Step one: In a large skillet add butter, brown sugar and half and half and cook over medium heat until sugar is dissolved. Bring to a boil and cook for 2-3 minutes longer. Pour sauce into a medium bowl and set aside.
Step two: In a large bowl combine apples, lemon juice, sugar, cinnamon and nutmeg.
Step three: Wipe same skillet down and melt butter.
Step four: Add apples and cook until just tender over medium heat, about 10 minutes.
Step five: Meanwhile, in a large mixing bowl add flour, oats, brown sugar, sugar, cinnamon, salt and butter. Mix until crumbly.
Step six: Reserve 1/4 cup of caramel sauce and pour the remaining sauce of the apples.
Step seven: Sprinkle with crisp mixture. Transfer to 400 degree oven and cook for 20 minutes until hot and bubbly. Serve warm topped with vanilla ice cream and drizzle with reserved caramel sauce.
- ½ cup (1 stick) butter
- 1 cup light brown sugar
- ¼ cup half and half
- ½ teaspoon fleur de sel or coarse salt
- ½ cup (1 stick) cold butter cut into to small cubes
- ¾ cup all-purpose flour
- ¾ cup old fashioned rolled oats
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 3 pounds apples, preferably Gala peeled and sliced
- 2 teaspoons lemon juice
- ½ cup sugar
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
- 2 tablespoons butter
- Preheat oven to 400 degrees Fahrenheit.
- In a large deep skillet over medium heat add butter, brown sugar, and half and half.
- Cook, stirring occasionally until butter is melted and sugar has dissolved. Bring to a boil and continue to cook and stir for about another 2-3 minutes. Stir in salt. Pour sauce into a bowl and set aside.
- In a large mixing bowl add butter cubes, flour, oats, sugars, cinnamon and salt. Using an electric mixer on medium speed beat until mixture is crumbly.
- Toss apples with lemon juice. Add sugar, cinnamon and nutmeg and toss to coat.
- In a large oven safe skillet melt butter over medium heat. Add apples and cook, stirring occasionally until just tender, about 10 minutes. Remove from heat.
- Reserve ¼ cup of caramel sauce. Pour the remaining caramel sauce on top of apples. Evenly sprinkle with crumb mixture.
- Transfer skillet to oven and bake for about 20 minutes until hot and bubbly.
- Serve with vanilla ice cream and drizzle with reserved caramel sauce.
Disclosure: I received a3-quart saute pan and 10″ omelette pan for review from Calphalon. I was not compensated for this post. All opinions as always are my own.