You know how I talk about my Apple Crisp recipe being so healthy you can eat it for breakfast? This particular version tips the scale from could be breakfast to definitely dessert. This is because of the fantastic caramel sauce drizzled all over the lightly sugared apple crisp, which makes this treat become very sugary and of course, more delicious than ever.
Let us pause right here to smack me in the forehead. How dare I tell you on Monday to cut back on sugar, then post a sugary recipe on Wednesday? I have no explanation or excuse. It’s fall, I have lots of apples, I took this recipe idea to our church fall festival and everyone loved it, this idea is a very easy one to execute, um, um… <— that was me, not giving explanation or excuses. I’m stumbling all over myself here.
Well, do cut back on sugar. But if you have apples, need to make a fantastic dessert to share with others, and want something easy to make, here is a recipe for you. And if you are being a good girl (or boy) and cutting back on sugar like that one lady once encouraged (I have such a sheepish look on my face right now) – just take a couple nibbles of this and hand the rest over to…. See. I can not even finish writing this.
Here’s a naughty recipe for you. I am so, so sorry for posting this.
- 5 cups sliced apples
- 2 Tablespoons sucanat or brown sugar
- 1 teaspoon ground cinammon
- Crumb Topping:
- ½ cup rolled oats
- 2 Tablespoons sucanat or brown sugar
- ¼ cup melted butter
- Caramel Drizzle
- ½ cup sucanat or brown sugar
- 2 Tablespoons butter
- 2 Tablespoons cream (heavy whipping cream)
- ¼ teaspoon vanilla extract
- Stir the fruit together with the sucanat and cinnamon. Place mixture in a small baking dish (8×8 inch).
- To make the crumb topping, mix together oats, sucanat, and melted butter. Sprinkle crumb topping over fruit mixture. Bake in a 375° for 30-35 minutes or until fruit is tender and topping is golden brown.
- To make the caramel drizzle, place sucanat, butter, and cream in a small saucepan. Stir over medium heat until butter is melted and ingredients are well combined. Remove from heat. Stir in vanilla. Drizzle hot caramel sauce over baked Apple Crisp. Sprinkle with sea salt. Serve warm.
Forget you ever saw this recipe. We’re supposed to be cutting down on sugar. C’mon now.
Oh, my word! That looks so yummy! The most amazing part is that I can make it with absolutely no substitutions for my allergic-to-lots-of-random-foods husband – YAY!!! I even think I have just about 2T of heavy cream left in the fridge. It won’t matter what else I make for dinner tonight if that’s for dessert. :)
OK, so there’s a lot of sugar in it, HOWEVER, if you are using sucanat instead, along with the other healthy ingredients (butter, organic oats, apples, real cream, cinnamon & homemade vanilla) it’s really not bad. I’m pinning it to my “healthy snacks” board because I’d rather serve that to my family than processed food any day! I say, “This is the day that the Lord hath made, let us rejoice and be glad in it” and make Laura’s healthy version of Salted Caramel Apple Crisp :- )
Carolyn Stutz says
I’m not seeing a TON of sugar here. The recipe looks wonderful. I’ve made your caramel sauce several times and like it very much; however, it’s never consistent. Sometimes it’s grainy and others it’s nice and smooth. I don’t know what I’m doing wrong. I think you’ve covered this topic once before. I probably should go search the comments on that recipe.
In the meantime, thanks for “not” sharing the recipe for salted caramel apple crisp :)
Oh, YUM!! I buy 80 lbs of apples a month from Azure when they are available. They don’t last nearly as long as you might think. Six children eating an apple a day, one in a big salad each day, every now & then using them for breakfast… I’ll have to make this after our next delivery day!
Looks yummy. And salted caramel is wonderful. We only have steel cut (Scottish) oats. Can i substitute that for the rolled oats?
I’m not sure steel cut oats would work as well in this recipe. I’ve never tried it though…maybe you’re on to something!
That looks delicious! And I have apples left still…I think I know what our weekends dessert will be! Thanks for sharing.
BUSY MOM IN AL says
We drizzle this on cheesecake covered in chocolate ganache and sprinkle on toasted pecans for a turtle cheesecake. Wonderful!
Also, I love anything Pumpkin Spice and I found a Pumpkin Spice Syrup recipe on the internet and made it the other day. We ate it on pancakes and it was really yummy!! I also added it to some a couple of cups of steaming green tea. It was really good.
When Laura sent out this post today, I wondered if I could add the pumpkin pie spice mix to the caramel syrup that is made with sucanat to make a “healthy” pumpkin spice syrup? I am going to try it right away!
It is called “Salted” Caramel, but there isn’t any salt…Just an observation.
I didn’t mention salt in the ingredient lists, but in the instructions under the Caramel Drizzle section, the very last step says to “sprinkle with sea salt” before serving. It’s easy to miss! :)
OH! MY! YUMMY! GOODNESS!!! This looks so yummy and very easy! I just pinned this to my favorites on my computer. Thank you for sharing :)
Heather @ My Overflowing Cup says
So, yes, there is sugar, but it’s still a relatively healthy dessert compared to a lot of other desserts we could be eating. I’m going with the…. it has apples and oats, so it’s healthy reasoning. Thanks – I’m glad you posted this recipe. No apologies necessary, Laura!
I was wondering what variety of apple to use? Thank you for the amazing homemaking advice and yummy recipes :)
I use whatever I have on hand and have found that they all work great. However, an apple that is more tart like granny smith is better for this recipe than a red delicious, for sure!