This Rum Raisin and Apple Crisp with Caramel is literally one of the easiest desserts I’ve ever made, except for maybe the Kahlua Panna Cotta and Homemade Caramel. This would be a perfect dessert for any occasion and especially for Valentine’s Day, since it’s just around the corner, you can thank me later :-). There is something that’s just fun and unique about making a dessert or a homemade bread in a cast iron skillet. Not-too-mention it’s easy to eat because you literally dig right into the skillet! The only thing I wish I had ton for this picture though is load it up with more ice cream, I was just afraid if I did that you wouldn’t be able to see the crisp. Also that is my wife’s hand, not mine!
There are many variations you could do with this Rum Raisin and Apple Crisp with Caramel recipe by simply changing out the liquor. Try using a cognac instead of rum, or perhaps use currants instead of raisins. Also would be really cool to add in pecans or nuts of some sort to really up the ante on this recipe. I had a lot of fun creating this recipe and was just waiting for the perfect time to make it and share it. There are a few pictures below, and below that check out the recipe and be sure to share it up with your friends! Thanks and enjoy it! Oh yeah one last thing, this recipe would be insane with some assorted ice creams so don’t feel like you have to only use vanilla.
Now let’s pour all of that goodness on!
Like always a nice big picture for you to pin with all of your friends! Try a different variation of this recipe with my Stove Top Apple Crisp Recipe with Dried Cherries and Oatmeal Crumble.
Rum Raisin and Apple Crisp with Caramel
For the Apple Crisp:
- 1 cup of raisins
- 1 cup of dark rum
- 4 thinly sliced granny smith apples
- juice of 1 lemon
- ¼ cup of sugar
- 1 cup of brown sugar
- ¾ teaspoon of cinnamon
- 4 ounces of unsalted butter
- 1 cup of rolled oats
- ¾ cup of almond flour
For the Caramel:
- 2 cups of sugar
- 1 cup of heavy whipping cream
- ¼ of strained raisin rum
In a small pot add in the raisins and rum and cook on low heat until the raisins begin to puff up. Once they are at this point remove from the heat and let cool completely and strain. Reserve the rum.
In a large bowl mix together the apples, strained raisins, lemon juice, ¼ cup of sugar, ¼ cup of brown sugar and cinnamon until combined. Add the mixture to a cast iron skillet.
In a separate large bowl cream together oats, ¾ cup of brown sugar, almond flour and butter until the butter is the size of rice. Evenly spread the mixture all over the top of the apples and bake in the oven on 350° for 30 to 35 minutes or until the crust on top becomes slightly brown.
While the apple crisp is cooking add the sugar to a medium sized pot on medium-low heat. Cook until the sugar begins to liquefy into caramel while constant stirring. Once the last piece of sugar has dissolved remove the pot from the heat and whisk in the heavy cream. Be careful while doing this as the steam that comes off of the caramel is very hot.
After the cream has been whisked in, finish with ¼ cup of the rum that was cooked with raisins.
Serve the caramel over the cooked apple crisp and with vanilla ice cream.