Try this fresh take on a classic: Cranberry Bourbon Apple Crisp drizzled with a Salted Caramel Sauce!

Try this fresh take on a classic: Cranberry Bourbon Apple Crisp drizzled with a Salted Caramel Sauce!

Thanksgiving is, without a doubt, my favorite holiday. While other holidays celebrate or commemorate around a table, none quite have the same emphasis on food, and more importantly, on togetherness.

This focus on appreciation for what one has is what makes Thanksgiving so special to me. Yes, there is a table full of my favorite foods and flavors that I can’t deny the importance of. But it’s the coming together around this sustenance for the purpose of being thankful that makes my heart swell. 

Try this fresh take on a classic: Cranberry Bourbon Apple Crisp drizzled with a Salted Caramel Sauce!

As a college anthropology major, I find the intersection of physical necessity and sociocultural practice fascinating. Thanksgiving is the epitome of this junction. It’s about filling our bellies, but also recognizing our good fortune and thus, filling our souls.

That food can be a means of appreciation is remarkable to me. And that our entire country celebrates that on one day? It’s heartwarming.

Try this fresh take on a classic: Cranberry Bourbon Apple Crisp drizzled with a Salted Caramel Sauce!

This Thanksgiving, I hope that you all can find this same appreciation and warmth in your day. And, of course, I hope the day is filled with lots and lots of dessert.

One dessert I highly recommend? This Salted Caramel Cranberry Apple Crisp. It’s festive and spiced and delicious. It’s flavorful without being super dense, so you can easily eat it along with at least three other desserts. Because everyone needs four desserts on their plate.

Try this fresh take on a classic: Cranberry Bourbon Apple Crisp drizzled with a Salted Caramel Sauce!

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RECIPE

Cranberry Bourbon Apple Crisp with a Salted Caramel Sauce

Ingredients

For the apples

  • 5 large cortland apples
  • 1 large macintosh apple
  • 1 1/2 cups fresh cranberries
  • 1/4 cup light brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons bourbon

For the crisp

  • 1 cup flour
  • 2/3 cup old fashioned oats
  • 1/2 cup light brown sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 cup pecans (whole or pieces)
  • 1/2 cup salted butter, cold, cut into cubes

For the salted caramel

  • 1/2 cup granulated sugar
  • 3 tablespoons butter
  • 1/4 cup heavy cream
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 375°F. Peel and core apples, then cut into thin slices. Place apples into a large bowl, then toss with cranberries, brown sugar, flour, spices, salt, lemon juice, and bourbon. Place into a large pie pan or caste iron skillet.
  2. To make the crisp, plae the flour, oats, brown sugar, spices, and pecans into a food processor and pulse until nuts become well chopped. Pulse in butter until mixture resembles a coarse sand. Crumble mixture over apples, then bake for 30 minutes.
  3. While the pie is baking, make the salted caramel. Place the sugar in a small saucepan over medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking.
  4. After 5 minutes, the sugar should become fully melted. Once it becomes a medium golden hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right.
  5. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes. Next, pour in the heavy cream and sea salt. Remove from heat, then stir until combined.
  6. Allow the caramel to cool slightly before pouring over crisp.

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27 comments

Reply

heart eyes forever. this looks amazing ♥♥♥

Sarah | Broma Bakery
Reply

Thank you Sophie!

Reply

Ok so I might be going crazy here, but I can’t find the cranberry in the actual recipe! Did you add it together with the apples when you baked? How much did you use? X

Sarah | Broma Bakery
Reply

Gah, sorry for the confusion Teffy! I’ve updated the recipe now 🙂 Hope you enjoy!!!

Reply

Absolutely beautiful and so perfect for this time of year!

Sarah | Broma Bakery
Reply

Thank you lady!

Reply

This looks absolutely sensational!!

Sarah | Broma Bakery
Reply

Thank you lovey!

Reply

Oh that crisp and that caramel sauce Sarah! YUM!

Sarah | Broma Bakery
Reply

The caramel. Caramel on everything.

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THIS THIS THIS THIS THIS. This!! Did I mention I want this? OMG. So excited to make this total babe of a holiday dessert.

Sarah | Broma Bakery
Reply

Thank youuuuu! It appreciates being called a babe, too 🙂

Reply

There is just TOO much to love about this gorgeous dessert! Pinned!

Sarah | Broma Bakery
Reply

Thank you for pinning, Jessica!

Reply

This looks delicious! Pinning 🙂

Sarah | Broma Bakery
Reply

Thanks as always lady!

Reply

I love your thoughts on Thanksgiving .. for me, it’s being with family and like you said, giving thanks and taking the time to recognize everything that we need to give thanks for . . I LOVE this apple crisp!!! love the fresh cranberries too! brilliant and beautiful!!!!

Sarah | Broma Bakery
Reply

Thank you for reflecting the sentiment, Alice! <3

Reply

One of the big reasons why I love traditional Chinese holidays is the fact that we gather together and celebrate with the food around us. Thanksgiving is definitely one of my favorite holidays for that reason.

Also, this crisp looks wonderful, and YES to the bourbon!

Sarah | Broma Bakery
Reply

So glad you agree. It’s such a special time 🙂

Reply

Crisps are one of my favorite desserts ever, not only for the ease of putting together, but the dollop of ice cream!! No doubt Thanksgiving is a beautiful and cherished time of year. I love how food brings us together on such a celebrated day too. Thank you for sharing, Sarah!

Sarah | Broma Bakery
Reply

YES! The ease plus the dollop. Ha!

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There is just so much flavor in here!! I love everything about this crisp.

Reply

Yum, this looks fantastic!

Reply

Hi, I was wondering how this would work if you were making it before thanksgiving dinner and transporting it?

Sarah | Broma Bakery
Reply

Hi Samantha! I would suggest making the entire thing before you get to the host’s house, but NOT baking it. Wrap it tightly in foil and keep it in the fridge until you’re ready to transport and ready to bake.

Reply

Made this AMAZING recipe today — substituted plums in for the fruit, walnuts, and red wine instead of bourbon. SO GOOD ??

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