Perfect Apple Crisp With Dulce De Leche Sauce
This is such a great and easy dessert to feed a crowd. From young to old everyone loves it. Everyone except my husband that is. He doesn’t like cooked apples but he loves the crisp topping. Good thing I like apples so it’s a win win. I get to eat more apples and he gets to have his topping and a bit of mine too. Who could blame him for loving that topping though. It’s ‘crispy’, buttery and sweet!! And that dulce de leche drizzle adds a little extra something to this dessert. Because caramel and apples go together like PB and jelly.
Having people over is fantastic but can also be stressful. I think so at least, especially if it’s a crowd so I opt to cooking things that can be made or prepped ahead of time and this is perfect for that. You can make the filling and topping ahead and keep refrigerated separately and then you can put it together in minutes, put it in the oven and let the house smell of apples and cinnamon as your eating dinner. Drizzle with that caramel sauce and serve with some good vanilla ice cream! Yum!! It’s perfect and totally headache free. I’m not a pastry genius so I stress a little over pies. How will it turn out this time? Is it flaky enough?…… With this crisp you don’t have to even think about that. Comes out perfect every time!
I’m not a pastry genius so I stress a little over pies… With this crisp you don’t have to even think about that. Comes out perfect every time!
Don’t have enough apples? No problem. I have added frozen peaches and nectarines too. It’s very versatile so you can play around and be adventurous with what you would like to add to the filling or the topping. You can add your favourite granola to the topping and you can even add some chopped nuts for some extra crunch. With or without the caramel sauce it’s a delicious dessert. You can use a store bought sauce as I did (it was a gift) this time, or you can simply make it yourself. What do you like to add into your crisp? Do you have a favourite topping for your crisp?
Apple crisp with dulce de leche
- 5 lbs of apples (works out to be approx 10 medium apples) of your choice washed, peeled, cored and sliced thinly
- 2 tbsp each of fresh orange juice and lemon juice (I have used all lemon and all orange if you don’t have both and it’s fine) and a tsp of zest from each as well
- 1⁄2 cup of coconut sugar (granulated sugar is fine too) -cut back to 1⁄4 cup if adding the caramel sauce
- 2 tsp of ground cinnamon
- 1 tsp ground nutmeg
- 1 heaping tbsp of dulce de leche (optional)
- Combine thoroughly all ingredients in a bowl and then pour into greased baking dish and set aside while you mix topping
- 1 1⁄2 cups Flour
- 1 cup Rolled oats not quick oats
- 1⁄2 cup Coconut sugar or granulated
- 1⁄2 cup Brown sugar
- 1⁄2 lb. of Butter-very cold and cubed (I cube mine and put it into the freezer while I prepare all dry ingredients)
- 1⁄2 tsp of salt
Preheat oven to 350
Combine all dry ingredient into a food processor and pulse a couple of times to combine well. (Could also use a mixer or you could also just mix it well with a wooden spoon and cut butter in with two knives or using your hands)
Add very cold butter and pulse a few more times until mixture is crumbly
Spread topping over apples evenly and bake on baking sheet for approx. 1 hour until golden brown and bubbly. Remove from oven when done and let cool for 10 minutes. Serve with ice cream and a dulce de leche drizzle and ENJOY!
Homemade caramel sauce or dulce de leche
- 1 cup brown sugar
- 1⁄2 cup cream
- 1⁄2 stick of butter
- 1⁄2 tsp salt
- 1 tbsp vanilla
- Put all ingredients in a small sauce pan and stir continuously with whisk on medium-low until thick approx 5-10 min
(Sauce adapted from the pioneer woman)
Alternative method using condensed milk (courtesy of Epicurious)
1 can of condensed milk
- Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan and add enough hot water to pan to reach halfway up pie plate. Bake milk in middle of oven 45 minutes. Check water level and add additional, if necessary, then continue to bake 45 minutes more, or until milk is thick and brown. Remove pie plate from water bath and cool, uncovered. Makes about 1 1⁄4 cups.