Dulce de Leche – does it translate as caramel of the Gods? I love it in these marvelous Apple Crisps; just a dab of Dulce de Leche simply transforms these crisps into deeply caramelly goodness. No Dulce de Leche? Make with any salted caramel, easy caramel or butterscotch sauce, home-made or store-bought.
See, there’s apple crisp, and then there’s Apple Crisp. Earlier today I posted a basic apple crisp from my Any Fruit Crisp recipe, but as long as I had the apples out (and recently bought cute 1/2 pint Mason jars) I went a little wild. See, the jars may look more decadent, but are an ideal way to portion control. Custard cups are too small, individual dishes often too large, but these babies are just right!
Added bonus? Easily make as many or as few as you’d like, and these are portable! Toss in a purse or briefcase for lunch. It’s easy to customize for those in the family who need a little less sugar, too. Even a whisper of the Streusel topping or just a faint drizzle of the Dulce de Leche is delicious.
One apple per person, a dab of Dulce de Leche or a drizzle of caramel or butterscotch and a topping of streusel. It simply can’t get any easier and looks so impressive, browned and bubbly and crispy all hot from the oven. Toss the apples in a bit of lemon juice before adding to jars to preserve the color.
For the streusel topping, an Oatmeal Streusel topping like the one in my Any Fruit Crisp is very good, but in this concoction, I prefer the gooier Brown Sugar Streusel that I use in my Big, Beautiful Muffin recipe. As you can see in the above photo, I really piled it on and used all of it for four.
One hint? Make the streusel first, then freeze while you prepare the fruit. Or make a bunch and keep in the freezer! This is my secret for great streusel, and then you can make a crisp like this for one or for four anytime you’d like. If you’d like, a few nuts in the topping add to the crunch. Almonds or Pecans play very well with apples.
Dulce de Leche Apple Crisps
- ½ cup brown sugar
- ⅓ cup all purpose flour
- ¼ cup butter, cold & cubed
- ½ to 1¾ teaspoon cinnamon, apple pie spice, or other flavoring.
Mix together until crumbly. Freeze on a wax or parchment paper lined plate until ready to use as a topping for the crisps.
Preheat oven to 350 degrees F.
- 4 apples
- lemon juice, optional
- 4 generous tablespoons Dulce de Leche or Caramel or Butterscotch sauce
- Streusel topping
Cut an apple each into four individual-sized casseroles, 8 ounce or 1/2 pint, shallow mason jars work well. If desired, toss the apple with a little lemon juice.
Top with a generous heaping tablespoon of the Dulce de Leche. Top that with as much streusel as you’d like. The recipe makes enough for four very generously topped jars. Place onto a cookie sheet.
Bake your Dulce de Leche Apple Crisps at 350 degrees for about 25 to 30 minutes until the apples are tender when pierced with a knife and the topping is brown and bubbly.