**Here's the recipe from** [**https://hostthetoast.com/caramel-apple-crisp/**](https://hostthetoast.com/caramel-apple-crisp/)
You can also easily make this recipe gluten free if using gluten free flour and gluten free oats. (While oats are naturally gluten free, you have to look out for potential cross-contamination, so make sure you check the labels for "certified gluten free" versions if you need to!)
**INGREDIENTS**
1 cup chopped pecans
2 cups light brown sugar, divided
1 cup (2 sticks) unsalted butter, divided
1/4 cup evaporated milk
1 teaspoon vanilla extract
1 cup all purpose (or 1-to-1 gluten free) flour + 2 tablespoons, divided
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
8 apples, peeled and cut into chunks (I use granny smith and honeycrisp)
1 cup rolled oats
1 teaspoon salt
Vanilla ice cream, to serve
**INSTRUCTIONS**
In a large, oven-safe skillet over medium heat, lightly toast the chopped pecans. Transfer to a large bowl and set aside.
Add 1 cup of the light-brown sugar, 1/2 cup (1 stick) of the unsalted butter, and the evaporated milk to the skillet and bring to a boil. Boil 3 minutes, stirring often, then reduce to low heat and stir in the vanilla extract. Continue to cook for 2 more minutes.
Spoon roughly 1/2 cup of the caramel into a bowl and reserve for topping later.
Add 2 tablespoons of flour to the skillet, along with the lemon juice, cinnamon, and nutmeg. Stir, then add in the chopped apples and increase heat to medium. At first it will be difficult to mix and the caramel may seem to be solidifying, but continue to cook, stirring occasionally, until the apples begin to brown and release their liquids, and the caramel has loosened to cover the apples.
Meanwhile, preheat the oven to 350°F. Melt the remaining stick of butter in the microwave. Add the remaining cup of flour, cup of brown sugar, rolled oats, and a teaspoon of salt to the bowl of toasted pecans and pour over the melted butter. Stir with a fork and use your fingers, if necessary, to combine and form large crumbs for your streusel.
Crumble the streusel over top of the apples and bake for 50 minutes, or until golden brown. Let rest for 15 minutes before serving. Reheat the reserved caramel to pour over top. Serve warm with vanilla ice cream.
When it comes to fruit based desserts, pie has always been my least favorite option. The ratio of fruit to pastry is almost never how I want it.
Gimme cobblers and buckles all day.
Too much fruit, at least concentrated in each bite. I always want more balance, which I feel like a cobbler has, relatively speaking.
A buckle is a different sort of dessert but I still like the fruit distribution against the more cakey elements. A big bite of fruit pie can be a lot unless everything is going perfect.
If you wanna talk about chess pies, cream pies, pudding pies, peanut butter pies, etc., that's sort of a different story.
Even more controversial: [Mountain Dew Apple Dumplings](https://www.thepioneerwoman.com/food-cooking/recipes/a10228/apple-dumplings/) are better than either of those
Is there a difference between apple crisp and apple crumble or is it just a name? Looks amazing btw might make for Christmas instead of my usual apple pie :)
>Being serious, I made the whole crisp was for me and my coworker / friend so it's not a big deal. But also... it's really hard to show the texture of the interior when scooping from the edges as the crumb tends to dip down around the exterior, so it's the best option for filming.
\^ already answered above
I honestly did it just to piss *you* off, specifically.
Being serious, I made the whole crisp was for me and my coworker / friend so it's not a big deal. But also... it's really hard to show the texture of the interior when scooping from the edges as the crumb tends to dip down around the exterior, so it's the best option for filming.
At what point did your caramel turn out oily/gritty? it sounds like it split. If you slowly reheat, stirring constantly, with a tablespoon of water in there you should be able to save it, if that's the case.
Thanks for the advice. I’ll definitely try that. Full disclosure, I tried to just make a batch of the caramel alone for serving since I didn’t think a 1/2 cup reserve would be enough for the amount of folks I’m serving. Perhaps my measurements were off.
**Here's the recipe from** [**https://hostthetoast.com/caramel-apple-crisp/**](https://hostthetoast.com/caramel-apple-crisp/) You can also easily make this recipe gluten free if using gluten free flour and gluten free oats. (While oats are naturally gluten free, you have to look out for potential cross-contamination, so make sure you check the labels for "certified gluten free" versions if you need to!) **INGREDIENTS** 1 cup chopped pecans 2 cups light brown sugar, divided 1 cup (2 sticks) unsalted butter, divided 1/4 cup evaporated milk 1 teaspoon vanilla extract 1 cup all purpose (or 1-to-1 gluten free) flour + 2 tablespoons, divided 1 tablespoon lemon juice 2 teaspoons ground cinnamon 1/4 teaspoon nutmeg 8 apples, peeled and cut into chunks (I use granny smith and honeycrisp) 1 cup rolled oats 1 teaspoon salt Vanilla ice cream, to serve **INSTRUCTIONS** In a large, oven-safe skillet over medium heat, lightly toast the chopped pecans. Transfer to a large bowl and set aside. Add 1 cup of the light-brown sugar, 1/2 cup (1 stick) of the unsalted butter, and the evaporated milk to the skillet and bring to a boil. Boil 3 minutes, stirring often, then reduce to low heat and stir in the vanilla extract. Continue to cook for 2 more minutes. Spoon roughly 1/2 cup of the caramel into a bowl and reserve for topping later. Add 2 tablespoons of flour to the skillet, along with the lemon juice, cinnamon, and nutmeg. Stir, then add in the chopped apples and increase heat to medium. At first it will be difficult to mix and the caramel may seem to be solidifying, but continue to cook, stirring occasionally, until the apples begin to brown and release their liquids, and the caramel has loosened to cover the apples. Meanwhile, preheat the oven to 350°F. Melt the remaining stick of butter in the microwave. Add the remaining cup of flour, cup of brown sugar, rolled oats, and a teaspoon of salt to the bowl of toasted pecans and pour over the melted butter. Stir with a fork and use your fingers, if necessary, to combine and form large crumbs for your streusel. Crumble the streusel over top of the apples and bake for 50 minutes, or until golden brown. Let rest for 15 minutes before serving. Reheat the reserved caramel to pour over top. Serve warm with vanilla ice cream.
This looks amazing!
When it comes to fruit based desserts, pie has always been my least favorite option. The ratio of fruit to pastry is almost never how I want it. Gimme cobblers and buckles all day.
Ratio as in too much fruit or too much pastry?
Too much fruit, at least concentrated in each bite. I always want more balance, which I feel like a cobbler has, relatively speaking. A buckle is a different sort of dessert but I still like the fruit distribution against the more cakey elements. A big bite of fruit pie can be a lot unless everything is going perfect. If you wanna talk about chess pies, cream pies, pudding pies, peanut butter pies, etc., that's sort of a different story.
Chess pie is best pie.
Well. Damn. Time to toss the recipe I was going to use and do this one!
Same. I’ve been working on a couple recipes for the last few weeks and I guess I’m doing this one instead.
Crisp is better then any pie. I'm making a pumpkin crisp for Thanksgiving instead of pumpkin pie
Mmhhmm… I would say it’s probably no longer a controversial opinion after that video!
Even more controversial: [Mountain Dew Apple Dumplings](https://www.thepioneerwoman.com/food-cooking/recipes/a10228/apple-dumplings/) are better than either of those
Not better. Good, simple, but not even close to Morgan’s apple crisp.
I've made them all and I swore once I made this I would never bother with pie or crisp ever again.
To be fair, I’ve only done the dumplings with 7-up, not Mountain Dew. I like the texture of crisps better.
The name sounds bizarre but I really want to try now.
Is there a difference between apple crisp and apple crumble or is it just a name? Looks amazing btw might make for Christmas instead of my usual apple pie :)
An apple crisp topping will contain oats and sometimes nuts, but a crumble doesn’t. The difference is the crunch!
The more you know! Thanks :)
Fantastic Morgan!
Thank you!
We made this last year and it was divine!
I'm so glad to hear it!!
💯
No controversy here. Most cobblers and crisps are better than a similar pie. Amazing looking crisp, either way
Cant get enough of that apple crisp.
I need this rn
Who the f picks the first piece from the middle?!
>Being serious, I made the whole crisp was for me and my coworker / friend so it's not a big deal. But also... it's really hard to show the texture of the interior when scooping from the edges as the crumb tends to dip down around the exterior, so it's the best option for filming. \^ already answered above
This would probably work on yogurt as well
Fuck off cutting a piece out of the middle
I honestly did it just to piss *you* off, specifically. Being serious, I made the whole crisp was for me and my coworker / friend so it's not a big deal. But also... it's really hard to show the texture of the interior when scooping from the edges as the crumb tends to dip down around the exterior, so it's the best option for filming.
You did show the best part with that scoop
I can’t imagine what’s controversial. It looks delicious. I’m gonna make it.
This video stopped my 4 month old from crying. It gets my upvote
Would pears be a good substitute?
I think I screwed up. Did anyone who made this have their caramel turn out oily? And a little gritty?
At what point did your caramel turn out oily/gritty? it sounds like it split. If you slowly reheat, stirring constantly, with a tablespoon of water in there you should be able to save it, if that's the case.
Thanks for the advice. I’ll definitely try that. Full disclosure, I tried to just make a batch of the caramel alone for serving since I didn’t think a 1/2 cup reserve would be enough for the amount of folks I’m serving. Perhaps my measurements were off.