Caramel Apple Crisp

Ingredients

• 1 cup / 109 g Chopped pecans
• 2 cups packed / 440 g Light brown sugar, for the crisp
• 1 cup / 227 g Unsalted butter, for the crisp
• 1/4 cup / 63 g Evaporated milk, for the caramel
• 1 tsp / 4.2 g Vanilla extract, for the caramel
• 1 cup plus 2 Tbsp / 140.625 g All-purpose flour, for the crisp
• 1 Tbsp / 15.25 g Lemon juice, for the apples
• 2 tsp / 5.2 g Ground cinnamon, for the apples
• 1/4 tsp / 0.55 g Ground nutmeg, for the apples
• 8 medium / 1288 g Apples, peeled
• 1 cup / 81 g Rolled oats, for the topping
• 1 tsp / 6 g Salt, for the topping
• optional, for serving Vanilla ice cream

Method

1. Use the measured crisp from the page the gif's cook published. The page's yield is 8 servings, and the page's total time is 2 hours. Prep is 30 minutes and the cook time is 1 hour 30 minutes. This card cuts 8 pieces. Vanilla ice cream is listed for serving and has no amount, so it is not in the count. The page does not name a skillet brand. Use a large oven-safe skillet. Do not grease a second pan.
2. Set the skillet over medium heat. Add 1 cup of chopped pecans and toast them lightly. Move them to a large bowl. A cup of chopped pecans is 109 g. A cup of halves is 99 g and is not used. The page says the nuts can be left off. This card keeps them, because they are in the ingredient list.
3. Add 1 cup of the light brown sugar, 1/2 cup (1 stick) of the unsalted butter, and 1/4 cup of evaporated milk to the same skillet. The full sugar amount is 2 cups. A packed cup is 220 g, so 2 cups are 440 g, and the caramel uses half of that, 220 g. The page does not say packed. A packed cup is the baking measure on this card. An unpacked cup is 145 g and is not used. The full butter amount is 1 cup, 227 g, so the caramel uses half, 113.5 g. The evaporated milk is 1/4 cup, 63 g. Bring it to a boil. Boil 3 minutes, stirring often. Turn the heat to low. Stir in 1 teaspoon of vanilla extract, 4.2 g. Cook 2 more minutes.
4. Spoon about 1/2 cup of the caramel into a bowl and save it for the top. That caramel is still part of this crisp. It is not a second batch, and it is already in the count. Stir 2 tablespoons of the flour into the skillet, with 1 tablespoon of lemon juice, 2 teaspoons of ground cinnamon, and 1/4 teaspoon of ground nutmeg. The full flour amount is 1 cup plus 2 tablespoons, 140.625 g. A cup of all-purpose flour is 125 g. A tablespoon is 7.8125 g, so 2 tablespoons are 15.625 g. The 2 tablespoons go in the skillet. The cup goes in the topping. The lemon juice is 15.25 g. The cinnamon is 5.2 g. The nutmeg is 0.55 g. Add 8 peeled apples, cut into chunks. The page names Granny Smith and Honeycrisp and does not give a size. A medium apple without the skin is 161 g, so 8 are 1288 g. Turn the heat to medium. Stir until the apples start to brown and give up their juice, and the caramel loosens over them.
5. Heat the oven to 350°F (175°C) while the apples cook. Melt the remaining 1/2 cup of butter. Add the remaining 1 cup of flour, the remaining 1 cup of brown sugar, 1 cup of rolled oats, and 1 teaspoon of salt to the bowl of pecans. A cup of rolled oats is 81 g. The page does not say kosher salt, so this card uses table salt. A teaspoon is 6 g. Pour the melted butter over the bowl. Stir with a fork, then pinch the mix into large crumbs. Scatter the crumbs over the apples. Bake 50 minutes, until the top is golden. Let it rest 15 minutes. Warm the saved caramel and spoon it over each piece, with ice cream if you want it. The ice cream is not in the count. Leftovers keep covered in the fridge. The page says the crisp is still good the next day.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 8 pieces. The page's yield is 8. The pecans, the brown sugar, the butter, the evaporated milk, the vanilla, the flour, the lemon juice, the cinnamon, the nutmeg, the apples, the oats, and the salt are in the count. The ice cream is for serving and has no amount, so it is not in the count. The reserved caramel is part of the same batch and is in the count. The apples are 8 medium peeled apples, 1288 g, without skin. The brown sugar is 2 packed cups, 440 g. The butter is 1 cup, 227 g. The flour is 1 cup plus 2 tablespoons, 140.625 g. Added sugars are 53 g. That is the brown sugar and the vanilla. About 18 g of other sugars per piece sit in the apples, the pecans, the milk, the oats, the flour, and the spices. Those are not added sugar. The salt is 1 teaspoon of table salt, 6 g. One piece is 320 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy in the count is the butter and the evaporated milk. Use the same 227 g of a butter whose package does not list milk, and the same 63 g of a canned coconut milk in the caramel. The pecans stay, so this crisp is not free of tree nuts. The ice cream, if you serve it, needs the same note. This is a kitchen note, not a dairy-free certification.

  • United States: A butter whose package does not list milk, and canned coconut milk for the caramel. The pecans and the flour stay.
  • United Kingdom: A butter with no milk, and canned coconut milk for the caramel. The pecans and the flour stay.

• Gluten-free style

  The cook baked a batch with a 1-to-1 gluten-free flour in place of the all-purpose flour and said it worked the same. Use the same 140.625 g of a flour whose package does not list wheat, and rolled oats whose package does not list wheat. The butter and the evaporated milk stay, so this crisp is not dairy-free. The pecans stay. This is a kitchen note, not a gluten-free certification.

  • United States: A 1-to-1 flour and rolled oats whose packages do not list wheat. The butter and the evaporated milk stay, so this crisp is not dairy-free.
  • United Kingdom: A flour and oats marked gluten free. The butter and the evaporated milk stay.

• No tree nuts

  Leave the pecans off. The page says the nuts can be omitted. The apples, the caramel, and the oat topping stay. This is a kitchen note, not a nut-free certification.

  • United States: Leave the pecans off. The apples, the caramel, and the oat topping stay.
  • United Kingdom: Leave the pecans off. The apples, the caramel, and the oat topping stay.