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+ servings

salted caramel apple crisp with pretzel topping

Servings: 6 servings


for the salted caramel:

  • 1 14 oz package soft caramel candy
  • 1/2 cup heavy cream
  • 1/2 tsp sea salt

for the apples:

  • 2 tbsp unsalted butter
  • 6 cups chopped apples about 6 apples, I used a combination of Fuji, Braeburn, and Granny Smith
  • 1/2 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tbsp lemon juice

for the topping:

  • 2 cups pretzels
  • 1/4 cup old fashioned oats
  • 1/2 cup flour
  • 1/2 cup 1 stick unsalted butter, melted


  • Preheat oven to 400 degrees F.
  • Start by making the caramel.
  • In large microwave safe bowl, add caramels, cream, and sea salt.
  • Microwave in 30 second increments, stirring between each interval, until caramels are melted and sauce is creamy. Set aside.
  • Next, mix the apples with sugar, cinnamon, nutmeg, salt and lemon juice.
  • Heat butter in large, oven-safe skillet over medium-high heat.*
  • Add apples and sautee for 10 minutes, until softened.
  • Pour in all but 1/2 cup of the salted caramel sauce, stirring to combine.

To make the topping:

  • Place pretzels in small food processor and pulse until finely chopped, but not pulverized.
  • Combine all topping ingredients and stirring well to combine.
  • Sprinkle topping over salted caramel apple mixture.
  • Bake in preheated oven for 20-25 minutes, until mixture is bubbling and topping is golden.
  • Drizzle remaining caramel over top and serve with ice cream.
  • Enjoy!


*If you don't have an oven-safe skillet, transfer apple mixture to a 9x9" casserole dish for baking.