Fall and apples go together like peanut butter and jelly. Why not make a caramel apple pecan crisp instead of a pie only make this crisp with double layers! Yes, this apple crisp has a crumbly crisp bottom, layers of cinnamon coated golden delicious apples and ends with another layer of crumbly crisp. Serve this with cinnamon whipped cream or french vanilla ice cream and you will think you just had a slice of apple pie.
What makes the Double Crisp on this Caramel Apple Dish?
Making the crumble crisp starts with old fashion oats, flour, and packed brown sugar. Toss these ingredients together then add ground cinnamon, 1 cup of cubed cold butter and 1 cup chopped toasted pecans. Toss all these ingredients together and mix with hands to get a crumbled texture. Press half of this mixture into a buttered round 9″ baking dish or a 9′ x 13″ baking pan. Reserve the remaining crumble crisp for the top of the finished dessert.
No baking of this crumble bottom but you will be adding a half a cup of apple cider over the layer of crumble or crisp. This addition of apple cider really adds a solid apple flavor along with caramel dollops! What? Caramel dollops, yes, you will be adding tablespoons of dulce-de leche or caramel ice cream topping over the top of the apple cider crumble/crisp. Caramel Apple Pecan Double Crisp is a buttery, rich apple filled crumbly dessert!
Tip: Caramel squares are not the best in this recipe as they will not melt the way you will like. I used Caramel Dulce De Leche (found in the Mexican food aisle).
What You Need to Make this Caramel Apple Pecan Crisp
3 cups Old Fashion Oats not quick
1 cup toasted pecans, chopped
2 cups All Purpose Flour
1-3/4 cup packed light Brown Sugar-divided
2 teaspoons Ground Cinnamon-divided
2 teaspoons Ground Nutmeg-divided
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cardamon
1 teaspoon sea salt-fine
8 ounces or 1 cup Butter- tested Land a Lakes
8 cups or 2-3/4 pounds Golden Delicious or Granny Smith Apples
1/2 lemon for juice
1 can Caramel dulce De Leche or Caramel Ice Cream Topping
8 ounces or 1 cup Apple Cider -divided
How to Make Caramel Apple Pecan Double Crisp
Preheat your oven to 350°F. Place oven rack in middle of the oven. Butter a 9 ” round baking dish or a 9″ x 13″ oblong baking dish with butter, the sides and bottom. Set aside.
In a large bowl, mix oats, flour, spices, brown sugar, pecans, cut in butter cubes until crumbly. You can use a fork or two knifes in a cross cut pattern to make the cutting motion. But using your clean hands is actually better and probably the way grandma made crumble for her pies.
Press half of the crumble in the bottom of the baking dish, reserve half of crumble for topping. Do not bake crumble. Pour 1/2 cup apple cider over the crumble, add 5 tablespoons to the crumble in large dollops over the crust. Set aside while you prepare the filling.
Peel, core and slice golden delicious or granny smith apples in thin wedges. Toss apples with lemon juice and brown sugar cinnamon -nutmeg mix, pile apples high over crumble, add 5 tablespoons caramel over the apples, cover with remaining crumble.
Bake, uncovered for 30 minutes. Pour remaining 1/2 cup apple cider over the crumble and bake again until apples are tender about 15-17 minutes. This recipe makes 12 servings in 9 x 13″ dish or 9 servings in a round dish.
Tip: If you have leftover apples and crumble when using the 9″ round dish, fill 3-4 ramekins the same way as you did the the 9″ dish. It’s nice to have separate small servings as you can freeze, thaw and bake at another time.
Hope you will try this recipe. It is pure Fall flavors full of robust pecans, warm spices and sweet baking apples. You will love this recipe and how easy it is to make. Great for suppers and gatherings.
PrintCaramel Apple Pecan Double Crisp
Double crisp Caramel Apple Pecan Crisp is a buttery, crumbly and apple filled dessert, like a pie but only easier to make and bake. A mix of oats, brown sugar, spices, pecans, and butter makes the crumble. Caramel dulce de leche dollops, cinnamon coated apples and crumble topping coated with apple cider. Delish!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
3 cups old fashion oats not quick
1 cup toasted pecans, chopped
2 cups all purpose flour
1–3/4 cup brown sugar, packed- reserve 1/4 cup for apples
2 teaspoons ground cinnamon, reserve 1 teaspoon for apples
1 /2 teaspoon ground ginger & cardamon
1 teaspoon ground nutmeg
1 teaspoon sea salt, fine
1 cup cold butter, cubed
8 cups thinly sliced peeled Granny Smith (or) Golden Delicious Apples
1 –15 ounce can caramel dulce de leche (or) caramel ice cream topping
1 cup apple cider, divided
Cinnamon Whipped Cream
1 cup cold heavy whipping cream
4 tablespoons confectioner’s sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Place oven rack in middle of the oven. Butter a 9 ” round baking dish or a 9″ x 13″ oblong baking dish with butter, the sides and bottom. Set aside.
- In a large bowl, mix oats, flour, spices, brown sugar, pecans, cut in butter cubes until crumbly. You can use a fork or two knifes in a cross cut pattern to make the cutting motion.
- Press half of the crumble in the bottom of the baking dish, reserve half of crumble for topping. Do not bake crumble.
- Pour 1/2 cup apple cider over the crumble, add 5 tablespoons of caramel de leche in large dollops over the crust. Set aside while you prepare the apples for filling.
- Peel, core and slice golden delicious or granny smith apples in thin wedges. Toss apples with lemon juice and reserved 1/4 cup brown sugar & 1 teaspoon ground cinnamon. Pile apples high over crumble, add 5 tablespoons caramel over the apples, cover with remaining crumble.
- Bake, uncovered for 30 minutes. Pour remaining 1/2 cup apple cider over the crumble and bake again until apples are tender about 15-17 minutes.
- Serve warm or cold. Add dollop of cinnamon whipped cream or French Vanilla Ice Cream.
Cinnamon Whipped Cream In small mixing bowl, add 1 cup chilled heavy whipping cream. Whip on high speed using whisk attachment. Sprinkle with 4 tablespoons confectioner’s sugar and vanilla. Continue to whip on high speed until smooth and creamy almost stiff peaks. Serve with cold or warm apple crisp.
Notes
*If you have leftover crumble and apples if using a 9″ round baking dish, use 4 ramekins to make separate desserts. Just make sure you butter the ramekins before adding crumble and filling. You can bake and freeze or freeze after assembly. Wrap securely with foil and freezer bags. Will freeze up to 30 days.
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