This dessert takes a little bit of time to prepare, but the end result reminds me of a delicious caramel apple rolled in pecans. We served it up with some vanilla ice cream for our Friendsgiving feast. If you want to save some time, you could use your favorite caramel sauce rather than making it from scratch.
You will need the following for the caramel sauce:
- 2 c sugar
- 12 T unsalted butter, room temperature and cut into small cubes
- 1 c whipping cream, room temperature
- 1 T sea salt
Then you will…
- In a large sauce pan, heat the sugar over medium heat. Stir frequently with a wooden spoon.
- Once all the sugar is melted, stop stirring and allow the sugar to cook until a deep amber color.
- Add the butter to the pan. Stir until melted and smooth.
- Remove the pan from heat.
- Slowly stir in the cream until thoroughly mixed in and smooth.
- Stir in the salt. Allow to cool to room temperature.
Then you will need the following for the crisp:
- 7 Honeycrisp or Granny Smith apples, peeled + cored + sliced
- 3/4 c light brown sugar, divided
- 3 T flour
- Juice of 1 lemon
- 1 1/2 t ground cinnamon, divided
- 1/2 t ground nutmeg
- 1/4 t ground cloves
- 1/4 t ground ginger
- Pinch of salt
- 9 T unsalted butter, cold
- 1/2 c flour
- 1/3 c old-fashioned oats
- 1 c pecans, chopped
Then you will…
- Preheat your oven to 350 degrees. Lightly grease a 9-inch pie plate with non-stick cooking spray.
- In a large mixing bowl, toss the apple slices with 1/4 cup of brown sugar, lemon juice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, cloves, ginger and a pinch of salt.
- In a large non-stick skillet, melt 1 tablespoon of butter over medium-low heat.
- Add the apple mixture and cook for 10 minutes, stirring occasionally. The apples should just be starting to soften.
- Meanwhile, combine the flour, 1/2 cup of brown sugar and 1/2 teaspoon cinnamon in a food processor. Pulse to mix together.
- Cut the remaining 8 tablespoons of butter into cubes.
- Add the butter to the food processor and pulse until butter is integrated into the mixture.
- Add the oats and pulse just until mixed in.
- Stir 1/2 cup of the caramel sauce and the pecans into the apple mixture.
- Spread the apples into the prepared pie dish.
- Top with the oat crumbs.
- Bake 30-45 minutes, or until the crumbs are golden brown and the filling is bubbly.
- Allow to cool at least 15 minutes before serving.