I dream about this Pumpkin Apple Crisp with Salted Caramel Sauce. It’s no secret, I love Salted Caramel Anything. This amazing dish tastes like fall in a spoon!
We had friends over last fall for a family dinner. The guys grilled, the girl made sides and mixed margaritas, kids hung out and we all caught up. I made this Pumpkin Apple Crisp with Salted Caramel Sauce and it was a huge it.
I used Honey Crisp apples for this but you can also use Pink Lady or mix in some Granny Smith for a tart kick. It takes about 15 minute to assemble and 30 minutes to bake. As always, I made this with gluten-free oatmeal but traditional oats work just the same. Don’t skip the Calvados! This apple-flavored liquor adds a great flavor and the alcohol cooks out.
It is super easy and you can make it ahead and heat right before serving. This makes it perfect for a holiday or when you need to do all your prep before guests arrive. I made this in little ramekins but you can make it in a baking dish as well. The fleur de sel caramel sauce is from Trader Joe’s and I have to keep myself from eating it daily with a spoon! It’s that good.
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There are two secret ingredients in my apple crisp: white chocolate chips and pumpkin pie mix. Mary, my fabulous photographer said, “Oh, my gosh! This tastes like fall!” I couldn’t agree more.
This will be on the menu for Thanksgiving. I hope you’ll add it to yours!
- 2 Honey Crisp Apples, cored and diced
- 4 cups gluten-free rolled oats
- 1 can pumpkin pie mix, use ½ of the can (refrigerate for later use)
- 1½ stick of butter, divided use
- 4 cups brown sugar, divided use
- 1 cup white chocolate chips
- ½ c Calvados (apple flavored liquor)
- 1 jar Trader Joe's Fleur de Sel Caramel Sauce
- Note: This can also be made in a baking dish and is easily doubled.
- Dice apples.
- Melt ½ stick of butter in sauté pan, add 2 c brown sugar, apples and Calvados.
- Saute until softened, about 5 minutes, then set aside.
- Mix oats, pumpkin pie mix, 1 stick melted butter, and 2 c brown sugar in a large mixing bowl.
- Divide apples between 6 ramekins.
- Top with white chocolate chips.
- Mound oat mixture on ramekins.
- Bake at 350 degrees for 30 minutes or until bubbling and light golden brown.
- Remove from oven and allow to cool for 5 minutes.
- Top with a scoop of vanilla ice cream and salted caramel sauce.
- Enjoy this taste of fall in a spoon!
Photos by Mary Summers-Hafner