Dutch Apple Crisp Carmel Ice Cream Dessert Recipes

CARAMEL APPLE CRISP ICE CREAM

Steps:

• Cook all Apple Pie Filling ingredients over medium heat until thickened. Remove from heat and let cool.
• Break the Crumble Topping for Ice Cream into bite-sized pieces.
• Make the Classic Vanilla Ice Cream. When ice cream has reached soft-serve consistency, transfer it to an airtight container, layering it with the caramel, apple pie filling, and crumble topping. (Note: You will mostly likely only use about half of the can of caramel and half of the crumble topping). Freeze for several hours or overnight.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

APPLE CRISP

Steps:

• Combine all of the ingredients for the apple mixture in a bowl.
• In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.
• Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture. Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid. Continue cooking until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream.

CARAMEL APPLE CRISP DESSERT

Steps:

• In a bowl, combine the flour, sugar, cinnamon and nutmeg; add caramels and stir to coat. , In another bowl, toss apples with orange juice. Add caramel mixture and mix. Spread into a greased 13-in. x 9-in. baking dish., For topping, combine sugar and flour in a small bowl; cut in butter until crumbly. Add oats and walnuts; sprinkle over apples. Bake, uncovered, at 350° for 45-50 minutes or until apples are tender.

CRUNCHY CARAMEL APPLE CRISP ICE CREAM

Steps:

• For the apple base: In a medium bowl, toss together chopped apples and lemon juice. Set or in refrigerator until ready to use.
• For the crisp: In the bowl of a food processor, combine oats, brown sugar, spices, applesauce, and salt on low for 30-45 seconds, or until roughly chopped and combined. Transfer to bowl and set aside until ready to use.
• For the caramel sauce, combine dates, salt, almond milk, and vanilla in the bowl of a food processor on low until completley smooth. This could take a few minutes until all dates are processed. Place in jar or container and store in refrigerator until ready to use.
• To prepare the ice cream: In the pre-frozen bowl if the ice cream maker, combine both cans of coconut milk, vanilla, and brown sugar or cane sugar. Prepare according to manufacturer's directions. I let mine churn for about 45 minutes before adding any extras. After 30-45 minutes, add in half of the caramel sauce. Let churn for an additional 10-15 minutes. Add in 1/3 of the apples and 1/3 of the crisp mixture, ensuring that the bowl does not overflow. Let churn for an additional 10 minutes.
• When ice cream is done churning, transfer mixure to larger bowl or pan to freeze ice cream in and fold in the remainder of the apples, caramel, and crisp mixture. If desired, reserve 1/4 cup apples and crisp mixture to top ice cream. Freeze for an additional hour for extra firmness.
• Top with extra caramel sauce. Yields 6-8 cups ice cream and keeps for about a week stored covered in the freezer.

SALTED DUTCH APPLE CARAMEL CRISP

Steps:

• Preheat oven to 350°F.
• Prepare apples according to package directions and keep warm.
• Prepare chips according to package directions. Place cooked chips into a large bowl and toss with cinnamon and sugar; keep warm.
• For crumb topping; in a medium-size bowl combine flour, brown sugar, powdered sugar, rolled oats, cinnamon and butter. Place mixture onto parchment-lined baking tray. Bake at 350°F for 7-10 minutes or until golden brown. Remove from oven; cool and break into pieces.
• For icing; in a small bowl combine powdered sugar, milk and vanilla; keep covered until needed.
• To serve; place 6 oz. of warmed cinnamon-sugared chips into serving container. Top with 3 oz. of warm apples and sprinkle with 1/3 cup of crumb topping. Top with 1 Tbsp. of dried cranberries and 2 Tbsp. of drizzled icing.

CARAMEL-APPLE CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
• Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

DUTCH APPLE CRISP

Steps:

• Toss the apples with lemon juice and put in a casserole dish.
• Combine the dry ingredients for the filling and toss with apples.
• Combine the topping ingredients and sprinkle over the apples.
• Bake at 350 F for 45-50 minutes.

CREAMY DUTCH APPLE DESSERT

Steps:

• Preheat oven to 350 degrees.
• In a 1 1/2 quart baking dish, melt butter in oven.
• Sprinkle with crumbs, combine with butter, and press onto bottom of dish to make crust.
• In bowl, mix together condensed milk, sour cream, and Realemon.
• Spread evenly over crumb crust.
• Spoon apple filling over creamy layer.
• Bake at 350 for 25-30 minutes or until set.
• Cool slightly.
• Mix together nuts and cinnamon.
• Sprinkle over top.
• Serve warm or cold.
• Refrigerate any leftovers.