I think Apples are my favorite fruit to use for baking. There is just something inherently comforting about the smell of baking apples with warm spices. While apple pie is a classic, I think I might love a good apple crisp even more. The nutty, oat topping adds such a great texture and is quicker than making pie dough if you are wanting something a bit easier.
This version incorporates ducle de leche, which adds a caramel-like goodness to this crisp. Served with a scoop of vanilla ice cream on top, dessert doesn’t get any better than this in my opinion.
Prep time
Cook time
Total time
Serves: 8-12
Ingredients
- 1 cup + 2 tablespoons brown sugar, divided
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 1 cup pecans, chopped
- 1½ teaspoons kosher salt, divided
- 12 tablespoons butter, cubed and softened
- 3.5 lbs baking apples, cored, peeled, and sliced
- 1 tablespoons cinnamon
- ¼ teaspoons cloves
- ¼ teaspoon nutmeg
- 2 tablespoons apple cider vinegar
- ¾ cup Dulce de Leche
Instructions
- Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish.
- In a medium bowl, stir together 1 cup brown sugar, flour, oats, pecans, and 1 teaspoons of salt. Add butter, and, using your fingers or a fork, combine until a crumbly/clumpy mixture forms. Set aside.
- In a large bowl, add apple slices. Sprinkle with remaining 2 tablespoons brown sugar, cinnamon, cloves, nutmeg, remaining ½ teaspoon salt, and apple cider vinegar. Stir until well combined.
- Dump apples into prepared baking pan, spreading apples evenly in the pan. Add small spoonfuls of the Dulce de Leche evenly across the tops of the apples. Top with crumble mixture, sprinkling evenly.
- Bake in preheated oven for about 45-55 minutes, until apples are tender and top is golden brown. Remove from oven and let cool slightly before serving.
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