A baked fruit dessert with a crumbly top is what typically comes to mind when hearing crisp. While referred to as an apple crisp in the United States, in the United Kingdom, it is called an apple crumble. A Crisp is cooked in a way that it gets done, dry and sometimes even a little burnt. In this recipe, the apple crisp is taken to the next level when coated with a homemade caramel sauce. To finish it off, the crisps are topped with a buttery crumble and salted caramel topping.
In a heavy-bottomed saucepan heat the sugar and water over medium-high heat. It will boil for several minutes and then begin to turn golden brown. Once it turns golden remove from heat and begin whisking while adding in the heavy cream. The mixture will bubble and spit so be careful but whisk constantly.
Add in the butter, vanilla, and sea salt then place over low heat, whisking frequently, until butter is melted and the caramel sauce is well combined. Remove from heat.
To make the apples heat a frying pan over medium heat (I used Swiss Diamond 11 inch fry pan). Add the butter and melt completely. Add in the apples, apple pie spice, and salt and cook over medium heat for 5 minutes, stirring occasionally, or until the apples begin to soften.
Pour half of the homemade caramel sauce into the frying pan with the apples and mix well. Remove from heat.
Combine all ingredients for the crumble and mix until crumble forms. Sprinkle over top of the apples in the frying pan and put the pan in the oven.
Cook for 20 minutes.
Turn the oven to broil and broil for 1-2 minutes or until the crumble is golden brown.
Remove from oven (using potholders!) and drizzle with remaining caramel sauce.
Heather Lynne is an elementary school special education teacher working with students who have disabilities as well as at risk regular education students. She loves working with her students but sometimes her job can get stressful. That’s why when she gets home she turns into Home Chef Hezzi-D and posts on Hezzi-D's Books and Cooks.