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Cozy Salted Caramel Apple Crisp for Two: Easy Fall Dessert

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A perfectly portioned small-batch salted caramel apple crisp for two, featuring tender apples, a crunchy oat topping, and homemade salted caramel sauce. This cozy fall dessert comes together in about 45 minutes and is ideal for a quiet night in.

Ingredients

Scale
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (28g) unsalted butter, cubed, at room temperature
  • 1/4 cup (60ml) heavy cream, at room temperature
  • 1/2 teaspoon flaky sea salt, plus more for finishing
  • 1/2 teaspoon vanilla extract
  • 2 medium apples (about 300g total), such as Honeycrisp or Granny Smith
  • 2 tablespoons (25g) packed brown sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • Pinch of nutmeg
  • 1/3 cup (30g) rolled oats
  • 1/4 cup (30g) all-purpose flour
  • 3 tablespoons (38g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Make the salted caramel sauce: Place 1/2 cup granulated sugar in a small, heavy-bottomed saucepan over medium heat. Do not stir; swirl the pan gently every 30 seconds until the sugar melts and turns a deep amber color, about 5-7 minutes. Remove from heat, add 2 tablespoons butter, and whisk until melted. Slowly pour in 1/4 cup heavy cream while whisking constantly. Stir in 1/2 teaspoon flaky sea salt and 1/2 teaspoon vanilla extract. Set aside to cool slightly.
  2. Preheat oven to 375°F (190°C). Peel, core, and dice the apples into 1/2-inch cubes. In a medium bowl, toss apples with 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, 1 teaspoon cornstarch, and a pinch of nutmeg. Let sit for 5 minutes.
  3. Make the crisp topping: In a small bowl, combine 1/3 cup rolled oats, 1/4 cup all-purpose flour, 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add 2 tablespoons cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. Divide the apple mixture evenly between two 8-ounce ramekins. Drizzle about 2 tablespoons of the salted caramel sauce over each ramekin (reserve the rest for serving). Sprinkle the oat topping evenly over the apples, pressing down gently. Place ramekins on a baking sheet.
  5. Bake for 25-30 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 5 minutes. Let cool on a wire rack for 5 minutes.
  6. Drizzle the remaining salted caramel sauce over the warm crisps and sprinkle with a tiny pinch of flaky sea salt. Serve warm, preferably with vanilla ice cream or whipped cream.

Notes

For a crunchier topping, toast the rolled oats at 350°F for 5-7 minutes before using. Use room temperature butter and cream for the caramel to prevent seizing. Granny Smith or Honeycrisp apples are recommended for best texture. The crisp can be assembled up to 24 hours ahead and refrigerated; add 5 minutes to baking time.

Nutrition

Keywords: apple crisp, salted caramel, small batch, fall dessert, dessert for two, apple dessert, easy apple crisp

Find it online: https://oracooks.com/cozy-salted-caramel-apple-crisp-for-two-easy-fall-dessert/