Caramel Apple Crisp

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Caramel Apple Crisp
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Caramel Apple Crisp

Added by: on Oct 18th, 2011
A warm Caramel Apple Crisp with pecans drizzled with a Stout Caramel Sauce.
Prep Time:
25 min
Cook Time:
45 min
Ready In:
70 min



Original Recipe Yield: 8 servings


  • 5 small Granny Smith apples, peeled, cored, chopped
  • 1/4 cup finely chopped pecans
  • 3 tablespoons all-purpose flour
  • 1/2 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • Caramel Stout Sauce (recipe below)
  • Topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 1/4 cup coarsely chopped pecans
  • Caramel Stout Sauce:
  • 1 1/2 cups granulated sugar
  • 1/3 cup Pumpkin Beer - pour the rest in a glass and drink it (again, I used Shock Top Pumpkin Wheat)
  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
Nutrition Facts
Caramel Apple Crisp

Servings Per Recipe: 8

Amount Per Serving

Calories: 521

  • Total Fat: 19.4 g
  •     Saturated Fat: 9.4 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 43.6 mg
  • Sodium: 164.7 mg
  • Total Carbs: 87.3 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 71.7 g
  • Protein: 2.8 g
The following items or measurements are not included:
  • Caramel Stout Sauce (recipe below)

how is this calculated?

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Preheat oven to 350 degrees F.


For the filling, mix all the ingredients together. Place into 7 to 8-ounce ramekins or an 8 x 10 dish. Drizzle with about 4 to 5 tablespoons Caramel Stout Sauce (see directions below).


For topping, mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.


Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. Wait! Go ahead and drizzle some of that Stout Caramel Sauce on it!


For the Caramel Stout Sauce, in heavy 2-quart saucepan, combine sugar and stout over low heat; cook stirring often until sugar dissolves. Bring mixture to a boil over medium heat; cook stirring occasionally until mixture is amber-colored and thick enough to coat back of spoon, about 5 minutes. Reduce heat to very low; slowly add cream (mixture will bubble up) and stir until smooth. Cool sightly; stir in vanilla. Serve with Bread Pudding.


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Ratings & Reviews:



By: Mommy_loves_to_cook on Oct 21st, 2011

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If you make these crisps more than a few hours before you need them, keep them in an airtight container until you are ready to use them (but don't keep them for more than a day). They should stay crisp; but, if not, you can put them back into the oven again — though they won’t he quite as crisp as the first time.
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