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Baked Caramel Apple Crisp

Traeger Kitchen


Baked Caramel Apple Crisp

Prep Time

30

Minutes

Cook Time

55

Minutes

Serves

6 - 8

People

Effort

difficulty
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What's this?

This is the best apple crisp recipe for a chilly fall night or the perfect dessert after a hearty Sunday dinner.

Ingredients

  • 1 Whole lemon, juiced

  • 4 Whole Apples

  • 1/2 Cup sugar

  • 1 1/2 Tablespoon water

  • 2 Tablespoon red wine

  • 1/4 Cup heavy cream

  • 1/2 Whole Vanilla Bean, split and scraped

  • As Needed Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 Tablespoon flour

  • 1 Teaspoon ground cinnamon

  • 1/2 Cup Oats, old fashioned

  • 1/2 Cup brown sugar

  • 1/4 Cup flour

  • 1/4 Teaspoon Nutmeg

  • 1 Teaspoon ground cinnamon

  • 1/4 Cup Unsalted Butter, Cold

  • Pinch Jacobsen Salt Co. Pure Kosher Sea Salt

Steps

  • 1

    Filling: Fill a large bowl with cold water and squeeze in the juice from the lemon to keep the apples from browning.
  • 2

    Peel and slice the apples in thin slices and put into the bowl of lemon water.
  • 3

    Caramel sauce: Place the sugar and water in a small pot and cook, stirring constantly over medium-low heat until the sugar has melted and caramelized. DO NOT cook the sugar on too high of a heat or for too long. This will take about 10 minutes.
  • 4

    Remove the pot from the burner and slowly add in the wine and the cream.
  • 5

    Return the pot to the stove and add in the vanilla bean and a pinch of Jacobson salt and heat it slowly.
  • 6

    Cook until it has reduced by half. Remove the caramel from the heat. As it cools it will continue to thicken.
  • 7

    Drain the apples and toss them in the flour and cinnamon.
  • 8

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
  • 9

    Topping: Mix the oats, brown sugar, flour, nutmeg, cinnamon, and Jacobson salt in a bowl. Cut the cold butter into small pieces. Put the butter pieces in the bowl with the flour mixture and cut them in with a pastry cutter or just a good ole fork until the mixture resembles crumbs.
  • 10

    Dump the apples into an 8” casserole dish. Pour the caramel sauce evenly over the apples. Top evenly with the crisp topping.
  • 11

    Place in the grill for about 45 minutes or until the crisp is crispy and bubbling around the edges. Rotate the pan halfway through the cooking time for even cooking.
  • 12

    After you pull the crisp out, let it sit for about 20-30 minutes to allow the fruit pectin to set and for the crisp to come together.
  • 13

    Serve with a scoop of vanilla ice cream if desired. Enjoy!