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Caramel Apple Crisp with Sweet Potato Shortbread Crust

Caramel Apple Crisp with Sweet Potato Shortbread Crust by Slice of Jess

Serves: 12 squares


Sweet Potato Shortbread Crust:

  • 1⁄2 c. Salted Butter, melted
  • 1 tsp. Vanilla Extract
  • 1⁄4 c. Granulated Sugar
  • 1⁄8 tsp. Salt
  • 1⁄2 c. All-Purpose Flour
  • 1⁄2 c. Glean Sweet Potato Flour
Apple Crisp Filling:
  • 3 Apples, peeled and thinly sliced
  • 1 tsp. Lemon Juice
  • 2 Tbsp. Granulated Sugar
  • 1 tsp. Ground Cinnamon
  • 1⁄8 tsp. Ground Nutmeg
  • 2 Tbsp. All-Purpose Flour
Oatmeal Streusel:
  • 1⁄2 c. Old-Fashioned Oats
  • 1⁄4 c. All-Purpose Flour
  • 1⁄3 c. Light Brown Sugar, packed
  • 1⁄4 tsp. Ground Cinnamon
  • 1⁄4 cup Salted Butter, cold and cubed
  • Simple Salted Caramel Sauce, for drizzling



  1. Preheat the oven to 300F.
  2. Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang so you can easily pull everything out after it bakes. Set aside.
  3. To make the crust: Whisk the melted butter, sugar, vanilla and salt together in a mixing bowl. Add the flours and stir until crumbly and combined.
  4. Press evenly into prepared baking pan and bake for 15 minutes.
  5. While the crust bakes, make the apple filling. Peel & core three apples. Using the Ninja Kitchen Food Processor, utilize the slicing blade to thinly slice your apples.
  6. In a large bowl, mix the sliced apples, lemon juice, sugar, cinnamon, nutmeg and flour together so the apples are evenly coated.
  7. After the filling is prepped, you'll need to make the oatmeal streusel. Combine oats, brown sugar, cinnamon and flour together in a large bowl.
  8. Cut the chilled butter into small cubes and mix into oatmeal blend.
  9. Remove the shortbread crust from the oven and crank it up to 350F.
  10. Evenly layer crust with apples and then sprinkle with oatmeal streusel.
  11. Bake for 30 - 35 minutes, or until the streusel is golden.
  12. After everything is done baking, remove from oven and allow to cool for at least 20 minutes before cutting into smaller servings. I suggest cutting them into 12 squares.
  13. Once cut, drizzle them with warm salted caramel sauce and serve on its own or with ice cream. Store leftovers in the refrigerator for up to 3 days.



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Jess Bentley is a highly passionate culinary and travel writer with boundless creativity and five years of journalism expertise. She was listed by Zagat as #9 in the U.S. for food photography and recently worked with The Travel Channel for an upcoming series. She is a mother of two growing boys and spends her free time creating family-approved recipes for her blog ( 


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