Caramel Apple Crisp

Hopefully fall has been treating you well wherever you live, the leaves are all shades of golden, orange and red, and you’ve been traipsing around and jumping in leafy piles of fun. Here in Winnipeg we get all four seasons, and even though spring, summer, and fall feel equally as long as winter around these parts, I revel in all that fall has to offer.

The temperatures are the most comfortable during the fall, and it’s the best season for my masculine-of-centre fashion choices. Denim jackets, unisex boots, plaid shirts and tuques (also known as beanies and winter hats to every non-Canadian out there) make up the entirety of my wardrobe and it’s tough to pull those off come summertime. There just aren’t that many options for androgynous summer clothes, and I sometimes have to compromise my gender expression for comfort (15 year-old me would have said fashion over comfort any day. My, how things change.)

Fall also means multiple types of apples overflowing grocery store shelves and backyard trees, and there’s nothing better you can make with those apples than an apple crisp. One of the first recipes on my site remains the most popular because it’s a simple, decadent classic. I post a new crisp recipe every year or so, and as it’s been a year since my last, it’s time for an update.

This caramel apple crisp is technically dulce de leche apple crisp, but the recipe will totally work with either. Dulce de leche is sold by the sweetened condensed milk at most grocery stores, but if you can’t find it you can make this simple caramel sauce and just eliminate the bourbon. Caramel adds a notable depth to this dish and gives it that little extra pizzaz for presentation. Enjoy