Bring the taste of caramel apples into your kitchen with a well-deserved scoop of this Butterscotch Apple Crisp. Baked to perfection, this chewy and delicious dessert is even better with your favorite ice cream on top.
Butterscotch Apple Crisp Recipe
If there is any flavor in the dessert world that evokes more wonder and amazement than butterscotch, I want to know about it. It’s also one of the easiest creations to make right on your stovetop.
Add homemade butterscotch to your apples and throw on a crumbly topping and you have yourself a show-stopping dessert, one that begs for a scoop of ice cream and is best served warm.
This dessert is going to win hearts and minds every time you serve it.
Ingredients for Apple Crisp
Unsalted butter– I prefer to use unsalted butter in this recipe. If you prefer to use salted butter, make sure to eliminate any added salt in the recipe
Dark brown sugar – this adds a depth to the recipe that I prefer, but you can substitute with light if that’s what you have on hand
Heavy whipping cream – the higher the fat content the better
Coarse sea salt – leave out if using salted butter
Pure vanilla extract
Granny Smith apples – the tartness and firmness of this variety makes them perfect for baking and balancing the sweetness
Lemon juice – freshly squeezed
Granulated white sugar – or cane sugar
Ground cinnamon, nutmeg and allspice
Cornstarch– you can substitute with arrowroot powder or tapioca starch
Old-fashioned rolled oats – do not substitute with quick cooking oats
All-purpose flour– whole wheat flour can be substituted
Vanilla ice cream (optional)– you can use any flavor of ice cream you prefer or substitute with whipped cream
GET THE FULL (PRINTABLE) BUTTERSCOTCH APPLE CRISP RECIPE BELOW. ENJOY!
Storage Instructions for Apple Crisp
Store any leftover apple crisp in an airtight container in the refrigerator for up to 5 days.
It can be eaten cold or you can warm it up in the microwave or oven until warmed through.
Store any leftover butterscotch sauce in an airtight container in the refrigerator for up to 2 months.
Can This Apple Crisp Be Frozen?
To freeze the apple crisp, cover it tightly with plastic wrap and a layer or two of aluminum foil. Freeze for up to three months.
You can freeze the crisp either before or after it has baked.
Allow the apple crisp to thaw in the refrigerator and then bake at 350° Fahrenheit until warmed through and bubbly.
What’s the Difference Between Butterscotch and Caramel?
Caramel sauce is typically made with granulated white sugar whereas butterscotch sauce is made with brown sugar, resulting in a deeper and more robust flavor profile. I love the depth of flavor the butterscotch sauce lends to this apple crisp, but caramel sauce would be delicious too! In fact this apple crisp tastes very much like an over-the-top caramel apple.
Best Apples for Apple Crisp?
Granny Smith apples are a perfect choice for this apple crisp – they are slightly tart, which balances out the sweetness while pairing perfectly with the butterscotch sauce. Their natural firmness holds up well during baking.
Some other varieties that I would recommend are Honeycrisp, Golden Delicious, SweeTango (a cross between Honeycrisp and Zestar) or Jonagold.
You can even mix and match varieties to get a sweet and tart combination.
Other Apple Desserts You Need to Make
- Upside Down Apple Pie
- Air Fryer Apple Pie Chimichangas
- Apple Bars
- Caramel Apple Walnut Crumble
- Apple Chai Cake
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Butterscotch Apple Crisp
- 1/2 cup (113 g) unsalted butter
- 1 cup (205 g) dark brown sugar, tightly packed
- 1 cup (236 ml) heavy whipping cream
- 1/2 tsp coarse sea salt
- 1-1/2 tsps pure vanilla extract
- 5-6 Granny Smith apples, cored, peeled and thinly sliced
- 2 tbsps fresh lemon juice
- 2 tbsps granulated white sugar
- 1 tsp ground cinnamon
- 2 tbsps cornstarch
- 1 cup (108 g) old-fashioned rolled oats
- 1 cup (120 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp coarse sea salt
- 1/2 cup unsalted butter, melted
- vanilla ice cream for serving (optional)
- Preheat oven to 350° Fahrenheit.
- For the butterscotch sauce, heat a small saucepan over medium-low heat and melt butter. When completely melted, whisk in dark brown sugar, heavy whipping cream and salt.
- Bring mixture to a boil, whisking often and continuing to boil for 7-10 minutes or until sugar and salt dissolve, the mixture begins to thicken and develops a nutty caramel aroma. (Make sure not to burn.) Remove from heat and stir in vanilla. Set aside.
- For the filling, in a large mixing bowl, stir together apples, lemon juice, sugar, cinnamon and cornstarch..
- Prepare an 8 x 8 or 9 x 9 inch baking dish by coating lightly with butter.
- Place apple slices into prepared pan and spread them out evenly. Pour butterscotch topping over the apple filling, reserving ½-1 cup for serving. Set aside.
- Use a separate mixing bowl to prepare the topping. Combine rolled oats, flour, cinnamon, nutmeg, all-spice and salt. Mix well.
- Pour melted butter into oat mixture and use a fork to stir the mixture until it is well-combined and crumbly.
- Sprinkle topping mixture over the apple filling
- Bake for 45-50 minutes or until topping is golden brown and filling is warmed through and bubbling.
- Serve warm with a scoop of vanilla ice cream and a drizzle of the reserved butterscotch sauce.
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