Caramel Apple Crisp with Vanilla Bean Ice Cream

Built simple and built right — warm apples, a brown sugar oat crumble, and a generous caramel drizzle. Topped with a scoop of real vanilla bean ice cream, because some seats at the table always deserved the sweetest finish.

Ingredients

• For the Filling:
• 6 cups apples (Honeycrisp or Granny Smith), peeled and sliced
• 2 tbsp lemon juice
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp all-purpose flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch kosher salt
• For the Crisp Topping:
• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, cold and cubed
• For the Caramel Drizzle (Shortcut Option):
• 1/2 cup good-quality caramel sauce (store-bought or homemade)
• To Serve:
• Vanilla bean ice cream

Instructions

1. Preheat oven to 350°F. Butter a 9x9-inch baking dish (or similar size).
2. In a large bowl, toss apple slices with lemon juice, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and a pinch of salt. Pour into the prepared dish.
3. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt for the topping. Cut in the cold butter using a pastry cutter or your fingers until crumbly.
4. Sprinkle the topping evenly over the apples.
5. Bake uncovered for 40–45 minutes, until the apples are bubbling and the topping is golden brown.
6. Drizzle with caramel sauce while warm.
7. Serve with vanilla bean ice cream.

Homemade Caramel Drizzle

• Ingredients:
• 1 cup granulated sugar
• 6 tbsp unsalted butter, cut into chunks
• 1/2 cup heavy cream
• 1/4 tsp kosher salt

1. In a heavy-bottomed saucepan over medium heat, melt the sugar while stirring constantly with a heatproof spatula or whisk. It will clump, then melt—keep going.
2. Once melted and amber-colored, carefully whisk in the butter until melted and combined. (It will bubble vigorously.)
3. Slowly pour in the cream, whisking constantly until smooth.
4. Stir in the salt. Let cool slightly before using. Store leftovers in the fridge for up to 2 weeks.

Chef Paddy’s Tips

• Mix apple varieties: Using both sweet and tart apples builds better depth of flavor.
• Chill the butter: Cold butter makes the topping crisp and crumbly instead of greasy.
• Shortcut caramel: Good-quality jarred caramel works great — warm it slightly before drizzling.
• Make it ahead: This dessert can be baked earlier in the day and gently rewarmed before serving.

Let’s cook with heart and hustle.