Skillet Salted Caramel Apple Crisp plus Giveaway!

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! 

Skillet Salted Caramel Apple Crisp - Mother Thyme

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.

Skillet Salted Caramel Apple Crisp - Mother Thyme

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.

The Calphalon Elite Williams-Sonoma non-stick cookware has just launched today and I’m so excited to not have only tried it but to share this amazing cookware with you.  You can find it online now or in stores on September 27th.  If you are looking to invest in new cookware, I recommend this.  This will make you one happy cook.

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
Dishwasher safe

My friends at Calphalon and Williams-Sonoma are giving away one Elite 10″ Fry Pan, a $150.00 value to one lucky MT reader! 

Giveaway open to U.S residents only.  Complete the entry form below for your chance to win.  Winner will be chosen at random and will be notified via email after the giveaway has ended. 

Good luck!

Thanks to Calphalon and Williams-Sonoma for sponsoring this generous giveaway! 

a Rafflecopter giveaway

Skillet Salted Caramel Apple Crisp - Mother Thyme

What you need
Apples, preferably Gala
Lemon juice
Sugar
Cinnamon
Nutmeg
Butter
Brown sugar
Half and half
Fleur de Sel or coarse salt
Flour
Oats
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. 

Skillet Salted Caramel Apple Crisp - Mother Thyme

Step two:  In a large bowl combine apples, lemon juice, sugar, cinnamon and nutmeg.

Skillet Salted Caramel Apple Crisp - Mother Thyme

Step three:  Wipe same skillet down and melt butter. 

Skillet Salted Caramel Apple Crisp - Mother Thyme

Step four:  Add apples and cook until just tender over medium heat, about 10 minutes. 

Skillet Salted Caramel Apple Crisp - Mother Thyme

Step five:  Meanwhile, in a large mixing bowl add flour, oats, brown sugar, sugar, cinnamon, salt and butter.  Mix until crumbly. 

Skillet Salted Caramel Apple Crisp - Mother Thyme

Step six:  Reserve 1/4 cup of caramel sauce and pour the remaining sauce of the apples. 

Skillet Salted Caramel Apple Crisp - Mother Thyme

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. 

Skillet Salted Caramel Apple Crisp - Mother Thyme

Print

Skillet Salted Caramel Apple Crisp

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

Salted Caramel

  • 1/2 cup (1 stick) butter
  • 1 cup light brown sugar
  • 1/4 cup half and half
  • 1/2 teaspoon fleur de sel or coarse salt

Topping

  • 1/2 cup (1 stick) cold butter cut into to small cubes
  • 3/4 cup all-purpose flour
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Filling

  • 3 pounds apples, preferably Gala peeled and sliced
  • 2 teaspoons lemon juice
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.

Salted Caramel

  1. In a large deep skillet over medium heat add butter, brown sugar, and half and half.
  2. 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.

Topping

  1. 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.

Filling

  1. Toss apples with lemon juice. Add sugar, cinnamon and nutmeg and toss to coat.
  2. 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.
  3. Reserve 1/4 cup of caramel sauce. Pour the remaining caramel sauce on top of apples. Evenly sprinkle with crumb mixture.
  4. Transfer skillet to oven and bake for about 20 minutes until hot and bubbly.
  5. Serve with vanilla ice cream and drizzle with reserved caramel sauce.

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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.

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86 Comments

  1. I use a smaller, older pan to make fried eggs in several mornings a week. I would love to have a little larger pan like this one for my eggs! Thanks for the give-away offer!

  2. I have calphalon and it’s great. Williams-Sonoma is my go to place for all kinds of wonderful things to bake with. I would love to win this pan and I will purchase the ingredients for this yummy apple crisp in anticipation. 🙂

  3. I would love to cook pasta dishes with the fry pan! I have the hardest time finding the perfect size pan to cook the sauce and noodles together in and this looks like it!

  4. This looks so yummy! In my mind, fall equals apple crisps! I have some leftover half & half in my fridge and I think this recipe is the perfect use for it.

  5. This looks like what would be my “go to” pan. The one in front that is used for everything. I’m making this apple crisp today, I’m not waiting until I get this pan.

  6. In addition to your delicious-looking apple crisp, I’d like to use this gorgeous pan’s ability to go from stovetop to oven to try something like a classic apple tarte tatin. (So glad apple season is here!!)

  7. I think the better question would be what wouldn’t I cook!!! I would use it for everything!! it looks amazing and would probably start with that crisp!

  8. I popped in for the wonderful apple crisp recipe posted on Pinterest and stumbled upon this wonderful give-a-way. I’d love to win this pan. I have many Calphalon pans and sure would love a piece of this new Elite series. The 10″ pan is the perfect size for creating many things.

  9. Since my old pan with the non stick coating is getting pretty scary, it would be great to have a safe pan to cook this great looking dessert in!!

  10. I love your recipe! The pan looks fantastic and I would like to win that for the apple crisp and many, many other recipes. Thanks for the give away.

  11. i would make your skillet slated caramel apple crisp – would be interesting to make in a skillet vs. the oven method

  12. Thanks for a great solution. I had never even considered the problem until you pointed out how the apples don’t cook evenly. And, yes, a good pan always makes a difference. I hope you’ll consider adding this to the apple link up I am featuring today. It would make a wonderful addition to the apple cinnamon rolls I’ve posted.

  13. I would love this pan to make my homemade “stuffed” hash browns. I layer the hash browns with cheese, bacon, onions, peppers, and anything else I may have in my fridge that needs to be used up.

  14. I would definitely make a pan fried pizza……I have been making pizzas in a pan that is so old and it is always hard to get out, so this pan would be awesome!! Thanks for the chance to win!!

  15. A cast iron skillet would work just as well… and cost a fraction of the price. My 12″ cast iron skillet cost $15. 1/10th of the cost and will last for generations.

  16. Recently made your recipe. So yummy! Also, homemade caramel sauce is more fun to clean up than anticipated, haha! Thanks for posting this great recipe!

  17. I would love this pan and try this wonderful Gooey Apple Crisp recipe…..I also have a wonderful skillet
    Cabbage Roll casserole recipe I want to try with this Calphalon Williams-Sonoma elite Nonstick pan if I
    win it. Wish me luck!!!

  18. Thank you so much for posting such a tasty recipe! I made it this weekend for our family’s Easter dinner and got rave reviews. I subbed out the filling with a batch I had frozen this fall from our plentiful supply of apples from a family orchard. It turned out well, except that the caramel topping I set aside got really hard while the crisp was in the oven. What did I do wrong? What’s the key to keeping it soft?
    I submitted this to Yummly so fellow apple lovers will have another way to enjoy this delicious fruit!

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