Apple Crisp Sundaes with Smoky Caramel Sauce

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Course:



2 cups (8 small scoops) vanilla ice cream

For the Smoky Caramel Sauce:

2/3 cup sugar
1/4 cup water
1 tablespoon fresh lime juice
1/3 cup heavy cream
1 teaspoon chili powder
1/4 teaspoon smoked paprika

For the Apple Crisp Topping:

2 tablespoons unsalted butter
2 medium apples, peeled, cored and cut into 3-4-inch dice
1/4 cup sugar
1/3 cup walnuts, coarsely chopped
1/4 cup quick cooking oats
1/4 teaspoon ground cinnamon


To make the caramel sauce: 

  1. Combine the sugar, water and lime juice in the Farberware Neat Nest 1.5-Qt Saucepot over medium heat. Bring to a boil, stirring until the sugar dissolves, and cook until the liquid is a light golden color, about 7-9 minutes. Remove from the heat and carefully whisk in the heavy cream until smooth. Stir in the chili powder and smoked paprika.

To make the apple crisp topping: 

  1. Melt the butter in the Farberware Neat Nest 3.5-Qt Saucepot over medium heat. Add the apples and sugar; cook, stirring occasionally, until the apples begin to soften but still hold their shape, about 4-5 minutes. Add the walnuts and cook 2 minutes. Stir in the oats and cinnamon and cook 3 minutes until mixture thickens.
  2. Scoop 1/2 cup ice cream into each of 4 sundae glasses. Spoon caramel sauce over the ice cream and top with the apple crisp mixture.


Apple Crisp Sundaes

Create this sweet treat that the whole fam will enjoy using only the Farberware Neat Nest saucepot set.

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