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Peanut Caramel Apple Crisp

"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!!"

Rating: This weblink has been rated 10 times with an average star rating of 2.0 Read Reviews (9)

Rate/Review | 495 people have saved this

Prep Time:
20 Min
Cook Time:
57 Min
Ready In:
1 Hr 17 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch dish
 

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped roasted peanuts
  • 10 Gala apples - peeled, cored and sliced
  •  
  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup chopped peanuts

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 359 | Total Fat: 15.4g | Cholesterol: 37mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by Brooke Elizabeth 
The second time we made this, we used fat free sweetened condensed milk and light butter, and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by kelly o 
I just made this for Thanksgiving tomorrow and mine came out "soupy" also. I'm very... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2007 by Janet Hayton 
It was like "soup". I have added 1/2cup tapioca to it and rebaked it after a day to try to... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2008 by Sumchelle 
Darn it... I was really rootin' for this recipe. Yup... Totally 'soupy' and greasy. Almost... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by BOB2JEAN 
I just made this recipe and it came out soupy for me also. It had lots of butter on the top... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2008 by Ella 
it was a nice idea, and once the caramel part actually comes together, that itself isn't too... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2007 by LaReta 
wow... im so disappointed......... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2008 by PEHBBLES 
Very soupy and greasy, even with less butter in the caramel. You might be better off stirring... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2008 by CAROL ALFER 
I give this recipe a 3 star for taste but also mine came out soupy. would be excellent over... MORE

 
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