Peanut Caramel Apple Crisp Recipe -

Peanut Caramel Apple Crisp

Recipe by  

"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!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    20 mins
  • COOK

    57 mins

    1 hr 17 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2007

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 sure you cook the caramel mixture long enough before adding it to the apples, so possibly longer than 12 minutes. We have a very hot gas stove. Also, we used VERY large apples, so many more apples would be necessary. I really hope it turns out well for you; we absolutly love this dish and are also making it for Thanksgiving :)

Most Helpful Critical Review
Nov 21, 2007

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 what happened but along with it being soupy it was very greasy. My topping never got crumbly either. This was a huge dissapointed the night before Thanksgiving and I don't think I'll try this one again.


11 Ratings

Nov 19, 2007

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 years and never had such a flop.

Oct 12, 2008

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 it just got ugly... (All that butter coagulated and looked utterly disgusting) I did use OATS instead of PEANUTS not just out of preference - but I didn't have any peanuts.

Nov 21, 2007

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 would help. Is there anything wrong with using margarine instead of butter?

Aug 30, 2008

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.

Nov 21, 2007

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

Oct 26, 2008

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.


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  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 155 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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