News alert! This apple crisp with buttermilk caramel sauce is the equivalent of eating a caramel apple, but without the sticky mess and candy stuck in your teeth for three days after following. If that's not a win, I don't know what is.
Course Dessert
Cuisine American
Keyword easy dessert recipe, fall recipe, kid-friendly recipes
Combine the buttermilk, sugar, butter, corn syrup, and baking soda in a large pot. Stir it all together and br
ng to a boil. Once it is bubbling, turn down heat to medium low so it is lightly simmering. Stir constantly for 7-8 minutes until the liquid becomes a thick, rich, golden color. Stir in vanilla. Set aside to cool, and preheat oven to 350°F.
In a medium bowl, mix flour, sugars, spices, oats and salt using a fork. Remove the butter from the refrigerator and cut it into ½ inch pieces. Gradually add them in, using a fork until it is mixed well and the texture is small and crumbly.
Slice Honeycrisp apples to about ¼ inch thickness and place in a medium bowl. Add the zest from the lemon half. Squeeze in its juice and stir it in with the zest. Add ¼ cup buttermilk caramel sauce, and mix well.
Pour the Honeycrisp apple mixture into an 8 or 9-inch square baking dish, and cover evenly with the crumb topping. Cover it with foil and bake on 350°F for 15 minutes. Uncover it and bake for another 20 minutes until the top is brown and crisp. Feel free to broil it for a couple of minutes at the end to give it an exceptionally crisp texture, if so desired. Serve while warm with a hefty drizzle of the buttermilk caramel sauce. Enjoy!