Salted Caramel Apple Crisp
Crispy cinnamon-oat topping over tender, jammy apples with a hint of sea salt.
Recipe Author
Riff Kitchen@riffkitchen
Salted Caramel Apple Crisp
Crispy cinnamon-oat topping over tender, jammy apples with a hint of sea salt.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 6
- effort
- Easy
Chef's note
This crowd-pleasing dessert relies on pantry staples and delivers a perfect contrast of textures.
Method
7 steps · tap one to tick it off
Tips
Keep the butter cold until the last moment. Cold cubes rubbed in quickly make a crumbly, crisp topping. Warm butter turns the oats into a greasy paste that bakes flat.
Slice the apples evenly. Even slices soften at the same rate. Thick ones stay crunchy under a topping that is already golden.
Use old-fashioned rolled oats. Rolled oats stay chewy and crisp on top. Quick oats are cut finer and bake into a soft, sandy crust.
Swaps
No All-purpose flour? Almond flour or oat flour, the same weight. The topping turns more crumbly and nutty.
No Brown sugar? White sugar with a spoonful of maple syrup in the apples. Slightly less caramel flavor.
No Unsalted butter? Salted butter, and leave out the sea salt in the topping.
Storage
Fridge: 3 to 4 days in a sealed container. The topping softens as it sits.
Freezer: 2 to 3 months for best quality. The topping comes back softer until it has been back in the oven.
Reheat: Uncovered in a 180°C oven, which crisps the topping again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
This crowd-pleasing dessert relies on pantry staples and delivers a perfect contrast of textures.
Instructions
Follow the steps to perfection.
Tips
Keep the butter cold until the last moment. Cold cubes rubbed in quickly make a crumbly, crisp topping. Warm butter turns the oats into a greasy paste that bakes flat.
Slice the apples evenly. Even slices soften at the same rate. Thick ones stay crunchy under a topping that is already golden.
Use old-fashioned rolled oats. Rolled oats stay chewy and crisp on top. Quick oats are cut finer and bake into a soft, sandy crust.
Swaps
No All-purpose flour? Almond flour or oat flour, the same weight. The topping turns more crumbly and nutty.
No Brown sugar? White sugar with a spoonful of maple syrup in the apples. Slightly less caramel flavor.
No Unsalted butter? Salted butter, and leave out the sea salt in the topping.
Storage
Fridge: 3 to 4 days in a sealed container. The topping softens as it sits.
Freezer: 2 to 3 months for best quality. The topping comes back softer until it has been back in the oven.
Reheat: Uncovered in a 180°C oven, which crisps the topping again, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix