Nutty Caramel Apple Dessert Recipes

CARAMEL APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
• Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
• Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
• Peel, core, and cut the apples into small chunks.
• Toss well with the caramel sauce and salt.
• Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
• Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
• Serve with ice cream and extra caramel.

CARAMEL APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees. Spray an 8-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.
• Stir the brown sugar, cornstarch, lemon juice, and cinnamon together in a mixing bowl. Add the sliced apples and stir until the apples are evenly coated.
• Spread into an even layer in the prepared baking dish. Pour the caramel sauce evenly over everything, then make the topping.
• Stir the flour, brown sugar, baking powder, and salt together in a medium bowl.
• Add the butter and use your fingers to cut it into the mixture until it comes together and forms large crumbles.
• Sprinkle the topping evenly over the caramel sauce.
• Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over and bake 25 to 35 minutes, until the caramel and apple juices are bubbling around the edges and the top is light golden.
• Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream and additional caramel sauce.
• Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.

CARAMEL APPLE-NUT BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes.
• Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
• Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.

NUTTY CARAMEL APPLE DESSERT

Steps:

• 1. Preheat oven to 350 F. Sprinkle walnuts onto a cookie sheet and roast for 7-8 minutes. Set a side.
• 2. In a medium bowl combine the cookie crumbs, cinnamon, and brown sugar. Cut in softened butter until the crumbs are moist and hold together. Press into a non-stick springform pan and bake until lightly golden. Cool slightly. Reduce oven to 325 F.
• 3. In a mixing bowl, beat cream cheese and sugar until smooth, scraping down the sides occasionally. Add eggs one at a time. Stir in vanilla. Pour over crust and swirl 2-3 tablespoons of the salted caramel into the cream cheese mixture.
• 4. Combine apples, sugar, cinnamon, and nutmeg.
• 5. Spoon apples evenly over the cream cheese mixture.
• 6. In a small bowl, combine all the topping ingredients except for the walnuts. Sprinkle evenly over the apples.
• 7. Bake for 1 hour or until filling is set.
• 8. Sprinkle walnuts evenly and drizzle with the salted caramel topping.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

CARAMEL APPLES WITH CRUSHED NUTS RECIPE BY TASTY

Steps:

• Set a wire rack over a baking sheet and grease both with nonstick spray.
• Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
• Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
• Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
• Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
• Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll the apple in the crushed nut topping and place upright on the baking sheet. Repeat with the remaining apples.
• Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
• Enjoy!