Apple crisp is a perennial favourite dessert. Give it a twist by making it quickly on the stove top with apples enrobed in a creamy caramel sauce with a crispy, crunchy topping.
- Prep: 15 min
- Cooking: 15 min - 20 min
- 3/4 cup (180 mL) large-flake rolled oats
- 1/4 cup (60 mL) packed brown sugar
- 1/2 tsp (2 mL) ground cinnamon
- 1 tbsp (15 mL) butter
- 1/2 cup (125 mL) packed brown sugar
- 1/4 tsp (1 mL) ground cinnamon
- 1 cup (250 mL) 35 % cream
- 4 large firm cooking apples peeled and sliced (6 cups/1.5 L)
- 1 tsp (5 mL) vanilla extract
In a large skillet, toast oats over medium heat, stirring often, for about 3 min or until golden and fragrant. Add sugar, cinnamon and butter; cook, stirring, for about 2 min or until sugar is dissolved and starts to bubble. Transfer to a bowl and set aside to cool.
In the same skillet, combine brown sugar, cinnamon and cream and bring to a boil over medium heat, stirring, until sugar is dissolved. Boil, stirring often, for about 4 min or until thickened and turns a dark caramel colour (do not let burn). Add apples; reduce heat and simmer, gently stirring apples and coating with sauce occasionally, for 5 to 10 min or until apples are tender. Stir in vanilla.
Serve apples hot or let cool until just warm. Using a fork, crumble topping. Spoon apple mixture into heatproof bowls; sprinkle with topping.
Apples that hold their shape are essential for this recipe. Choose cooking varieties such as Northern Spy, Crispin (Mutsu), Empire, Spartan, Idared, Granny Smith, Golden Delicious or Cortland.
You can cook both the topping and apples ahead. Let topping cool, crumble as directed, cover and store at room temperature for up to 2 days. Let apples cool then refrigerate in an airtight container for up to 2 days; reheat in a skillet over medium heat, stirring often, or in the microwave until warmed or hot.
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Top 5 Nutrients
|Calcium:||6 % / 68 mg|
|Vitamin A:||18 %|