Caramel 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.
