Salted Caramel Apple Bake: My Autumn Dessert Recipe (Print Version)
Salted Caramel Apple Bake brings warm, sweet-tart apples and gooey caramel together. A simple, personal recipe for a comforting fall dessert.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Apple Mixture
01 -
6-7 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
02 -
1/4 cup granulated sugar
03 -
1 tablespoon fresh lemon juice
04 -
1 teaspoon vanilla extract
→ Crumble Topping
05 -
1 cup all-purpose flour
06 -
1/2 cup light or dark brown sugar, packed
07 -
1/2 cup (1 stick) unsalted butter, cold and cubed
→ Flavor & Spice
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
→ The Star
10 -
1 cup salted caramel sauce (store-bought or homemade), divided
# Instructions:
01 -
Peel, core, and slice your apples into roughly half-inch wedges. I like to keep them somewhat uniform so they cook evenly, but honestly, a little rustic charm never hurt anyone. Toss them with granulated sugar, lemon juice, cinnamon, nutmeg, and a splash of vanilla. I usually do this right in the baking dish to save on dishes, but watch out for splashes! This is where the kitchen starts to smell like autumn.
02 -
Melt a tablespoon of butter in a large skillet over medium heat. Add your seasoned apples and cook for about 5-7 minutes, stirring occasionally, until they start to soften slightly but still have a bit of a bite. This step really helps deepen the apple flavor and ensures they’re tender in the final bake. Don't overcook them here, or they’ll turn to mush in the oven – a mistake I’ve definitely made before, oops!
03 -
Pour the warmed apples into a 9x13 inch baking dish. Drizzle about half of your salted caramel sauce evenly over the apples. I like to make little swirly patterns, just because it makes me happy. This is the heart of our Salted Caramel Apple Bake, giving it that gooey, sweet center. Make sure you get some caramel in all the nooks and crannies!
04 -
In a medium bowl, combine the flour and brown sugar. Cut in the cold, cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. I usually just use my hands; it’s a bit messy but faster, and you can really feel when it’s right. This crumble is what gives our Salted Caramel Apple Bake its satisfying texture!
05 -
Sprinkle the crumble topping evenly over the caramel-drenched apples. Make sure it covers most of the surface. Don't press it down too hard; we want that light, crumbly texture. This is where the magic happens, getting ready for that golden-brown crust. The anticipation is just the best part, honestly.
06 -
Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the apples are tender and bubbly. The smell, oh my goodness, the smell! It’ll fill your whole house. Let it cool for a bit before serving, then drizzle with the remaining salted caramel sauce. A scoop of vanilla ice cream is non-negotiable for me!
# Notes:
01 -
Always use cold butter for the crumble topping; it makes it nice and crumbly, not greasy.
02 -
If you have leftovers (lucky you!), store them covered in the fridge for 3-4 days. Reheat gently in the oven to re-crisp the topping!
03 -
If you're out of brown sugar, you can use granulated sugar and a tablespoon of molasses for that deep flavor.
04 -
Serve warm with a generous scoop of vanilla bean ice cream; the hot and cold contrast is just divine!
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
mixing bowls
04 -
whisk or pastry blender
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 350-400 kcal
Total Fat: 18-22g
Total Carbohydrate: 45-50g
Protein: 2-3g