I’m not sure when I first had the idea to make Individual Dulce de Leche Apple Crisps, but I’m glad I did! I was spurred on by a few lonely apples on the counter and recently purchased jars, and they’re one of the best things I accidentally decided to make!
Individual Dulce de Leche Apple Crisps
Dulce de Leche – does it translate as caramel of the Gods? I love it in these Individual Dulce de Leche Apple Crisps; just a dab melts into the crisps and melds with the topping, transforming them into utter decadence. BTW, this same little trick works with any ordinary apple or pear crisp.
About Individual Dulce de Leche Apple Crisps:
Before you pass on the idea because you don’t have Dulce de Leche on hand, know that it can be subbed with just about any caramel or butterscotch sauce, homemade or store-bought. The advantage of Dulce de Leche (options, below) is that it is so thick and rich.
The jars look a little messy, but so does any apple crisp out of the oven; new pics will be coming soon. One of the fabulous things about the individual servings is that everyone gets their fair share – that’s not always a given with my teenage son around.
While these can be made in any suitable-sized container, the jars are the perfect size and make these easy to tote. How great is that for brown bagging lunch or packing these away for an outing? If you don’t have jars, any small casseroles or dishes can be used.
Making Individual Dulce de Leche Apple Crisps:
To make, first prepare the streusel and toss it in the freezer; it helps it keep its shape, forming pebbly goodness you see in the pics.
Then, it’s one apple per person, a dab of Dulce de Leche or a drizzle of caramel or butterscotch, and a topping of streusel. Toss in the oven for 30 minutes or so. The individual servings are so much quicker than a whole casserole.
If desired, the apples can be placed in a bowl and mixed with a little lemon juice to help prevent excess browning. If you wish to add any spice, that’s an ideal time to sprinkle with cinnamon, or either apple or pumpkin pie spice. (Spices can be added to the streusel, too, just a little, maybe a teaspoon.)
While the recipe is geared towards four servings, that’s just to use all the streusel; these can be made in any amount. I love this streusel (about 1/2 cup chopped pecans can be added if you wish), but if you prefer an Oatmeal Streusel, use the one in my Any Fruit Crisp, linked below.
Hint: anytime you make struesel, make extra and freeze it. Then break it up and transfer to a Ziploc. Use for any dessert, or make these crisps at the drop of a hat whenever you want – whether you’re making one or four.
Before adding the streusel.
The Dulce de Leche:
It’s the Dulce de Leche that transforms these crisps into deep caramelly goodness. It can be bought, but it’s easy and far less expensive (plan ahead – this method takes a while) to toss condensed milk into a slow cooker for Homemade Dulce de Leche.
No Dulce de Leche? Buy or make Salted Caramel, Easy Caramel Sauce, or Butterscotch Sauce.
Make your own Dulce de Leche Crockpot Recipe
Make Ahead:
- The streusel can (and should be) made ahead, but the apple crisps need to be baked shortly after assembly.
- The crisps themselves can be baked and held at room temperature before serving.
The streusel topping should look like this.
Servig Individual Dulce de Leche Apple Crisp:
When I first started making these, I was a little disappointed that the level dropped after they were baked – before I realized there was the perfect amount of room for a small scoop of ice cream!
Serve these warm or cold, with ice cream or not.
Leftover Individual Dulce de Leche Apple Crisps:
Store in the refrigerator, tightly covered, for three to four days. Serve as is, or toss in the microwave to warm through. The struesel won’t be quite the same after reheating.
Do not freeze; they come out a little sad, with soggy struesel.
Other Dessert Recipes You Might Like:
I dropped the link below for my Menu of Fruit Desserts, but if you like crisps, don’t sit on the two below.
Easy Mixed Berry Crisp
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Apples:
- Apples are in season from late summer through fall; the quality, varieties available, and pricing will be best this time of year. Take advantage and use them with abandon! In late January through February, you may find great pricing as apples move out of cold storage in larger quantities and need to be sold quickly.
- At the grocery store, larger bags are often a bargain. Inspect to make sure they’re not damaged or bruised. If they’re in brown bags, don’t be shy about taking some out to make sure you can visually inspect those at the bottom.
- Don’t discount orchards and farmers’ markets when apples are in season; you may find surprising bargains, especially in the “imperfect” fruit section.
Butter:
If you have a deep freeze (and you should), there’s no reason buy butter at full price. It goes on sale often and keeps well.
- While on sale before any holiday, rock-bottom pricing is before the Winter Holidays, and often matched by sales before Easter. Count out the weeks between holidays and buy appropriately.
- Discount stores have great pricing on butter year-round (and sale prices before holidays).
General Baking Items:
- Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
- Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
- Immediately when arriving home, freeze items containing flour for three days.
Individual Dulce de Leche Apple Crisps
Individual Dulce de Leche Apple Crisps
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Streusel:
- 1/2 cup brown sugar
- 1/3 cup all purpose flour
- 1/4 cup butter, cold & cubed
- 1/2 to 1 3/4 teaspoon cinnamon, apple pie spice, or other flavoring.
Apple Crisps:
- 4 apples
- lemon juice, optional
- 4 generous tablespoons Dulce de Leche or Caramel, or Butterscotch sauce
- Streusel topping
Instructions
Streusel:
Mix together until crumbly. Freeze on a wax or parchment paper-lined plate until ready to use as a topping for the crisps. Can be made ahead and kept frozen in a Ziploc until ready to use. The recipe makes enough for four very generously topped jars.
Apple Crisps:
Preheat oven to 350 degrees F.
Cut an apple each into four individual-sized casseroles or 8-ounce or (1/2 pint) shallow mason jars. If desired, toss the apple with a little lemon juice.
Top with a generous heaping tablespoon of the Dulce de Leche. Add up to 1/4 of the struesel. Place onto a cookie sheet.
Bake for about 25 to 30 minutes until the apples are tender when pierced with a knife and the topping is brown and bubbly.
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