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Easy Small-Batch Salted Caramel Apple Crisp for Two

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A cozy, small-batch apple crisp for two with a homemade salted caramel drizzle. Ready in about 45 minutes, this recipe features tender apples, a crunchy oat topping, and pockets of buttery, salty-sweet caramel.

Ingredients

Scale
  • 2 medium apples (about 300g or 10 oz total), peeled, cored, and sliced into ¼-inch thick pieces (Honeycrisp or Granny Smith recommended)
  • 2 tablespoons unsalted butter (28g)
  • ¼ cup packed light brown sugar (50g)
  • 1 tablespoon granulated sugar (12g)
  • 1 tablespoon all-purpose flour (8g)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon water (15ml)
  • ⅓ cup old-fashioned rolled oats (30g)
  • ⅓ cup all-purpose flour (40g)
  • ¼ cup packed light brown sugar (50g)
  • 2 tablespoons granulated sugar (24g)
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 4 tablespoons cold unsalted butter (56g), cut into small cubes
  • ¼ cup packed light brown sugar (50g)
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons heavy cream (30ml)
  • ¼ teaspoon flaky sea salt (plus more for sprinkling)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Place two 10-ounce ramekins on a baking sheet.
  2. Make the caramel filling: In a small saucepan over medium heat, melt 2 tablespoons butter. Add ¼ cup brown sugar, 1 tablespoon granulated sugar, and a pinch of salt. Stir constantly until smooth and bubbling, about 2 minutes. Add 1 tablespoon water and 1 teaspoon vanilla (it will steam). Stir until smooth. Remove from heat and stir in 1 tablespoon flour, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Add sliced apples and toss gently until coated. Set aside.
  3. Make the crisp topping: In a medium bowl, whisk together oats, ⅓ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add cold butter cubes. Using fingertips or a pastry cutter, work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter lumps. Refrigerate if butter gets warm.
  4. Assemble the crisps: Divide apple mixture evenly between ramekins. Sprinkle topping over apples, pressing down gently. Use about ⅓ cup topping per ramekin.
  5. Bake for 30-35 minutes, until topping is golden brown and filling bubbles around edges. If topping browns too fast, tent loosely with foil after 25 minutes.
  6. Make the salted caramel drizzle: While crisps bake, in the same saucepan, melt 2 tablespoons butter over medium heat. Add ¼ cup brown sugar and stir until smooth and bubbling, about 1 minute. Slowly pour in heavy cream while stirring (it will bubble vigorously). Cook 1 more minute, then remove from heat. Stir in ½ teaspoon vanilla and ¼ teaspoon flaky sea salt. Let cool slightly to thicken.
  7. Let crisps cool on a wire rack for 5-10 minutes. Drizzle generously with salted caramel and sprinkle extra flaky sea salt on top. Serve warm, preferably with vanilla ice cream or whipped cream.

Notes

Don’t skip the flour in the filling—it prevents a soupy texture. Cut apples evenly (¼-inch slices) for even cooking. Watch caramel closely; it burns quickly. Use cold butter for the topping to ensure crunchiness. Let crisps rest 5-10 minutes before serving to set the filling. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: apple crisp, small batch, for two, salted caramel, easy dessert, fall dessert, comfort food

Find it online: https://bakebelle.com/easy-small-batch-salted-caramel-apple-crisp-for-two/