Peanut Caramel Apple Crisp

9
Brooke Elizabeth 20

"I LOVE caramel apples during the fall, especially covered with peanuts! This recipe came about while I was making caramel apples and my husband was making an apple pie.. and the two came together into a perfect combination! I hope you enjoy it as much as we have!!"

Ingredients

1 h 17 m servings 356 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place 1 cup butter, 2 cups brown sugar, condensed milk, corn syrup, and vanilla extract in a pan over medium-high heat. Stirring constantly, bring mixture to a boil. Lower heat to medium, and continue to stir while mixture simmers for about 12 minutes. Remove from heat, and stir in 1/2 cup peanuts.
  3. Place apples in a mixing bowl. Pour in the caramel sauce, and toss gently to coat apples. Pour into the prepared pan.
  4. To make the crumb topping, use a pastry blender or two forks to mix 1/2 cup butter with 3/4 cup brown sugar, white sugar, flour, cinnamon, and nutmeg in a mixing bowl until crumbly. Stir in 1/4 cup peanuts. Sprinkle over the top of the apples. Place baking dish on a cookie sheet to prevent spills while baking.
  5. Bake in preheated oven until top is crisped and apples can be pierced with a fork, about 45 minutes.

Reviews

9
  1. 11 Ratings

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Most helpful

The second time we made this, we used fat free sweetened condensed milk and light butter, and it was just as great!! I'm not sure why it would be soupy, perhaps the caramel never candied? Make...

Most helpful critical

I just made this for Thanksgiving tomorrow and mine came out "soupy" also. I'm very dissapointed although I have other desserts my family was really looking forward to this one. I'm not sure w...

The second time we made this, we used fat free sweetened condensed milk and light butter, and it was just as great!! I'm not sure why it would be soupy, perhaps the caramel never candied? Make...

I just made this for Thanksgiving tomorrow and mine came out "soupy" also. I'm very dissapointed although I have other desserts my family was really looking forward to this one. I'm not sure w...

It was like "soup". I have added 1/2cup tapioca to it and rebaked it after a day to try to thicken it up. Very greasy with all the butter. Would never make it again. Have been baking for 40 year...

Darn it... I was really rootin' for this recipe. Yup... Totally 'soupy' and greasy. Almost too sweet, even with Haralson apples. Stuck this in the freezer, to get it to "firm up" - but then i...

I just made this recipe and it came out soupy for me also. It had lots of butter on the top hen it came out of oven. I scooped some of the butter off and put it back in oven to see if this wou...

it was a nice idea, and once the caramel part actually comes together, that itself isn't too bad, but the whole thing together, not so great. sorry.

wow... im so disappointed.........

Very soupy and greasy, even with less butter in the caramel. You might be better off stirring caramel squares in with apples in regular apple crisp.

I give this recipe a 3 star for taste but also mine came out soupy. would be excellent over ice cream. Followed recipe exactly but still came out very soupy.