Ryan Scott’s Caramel-Apple-Blueberry Crisp

Top Chef’s Ryan Scott shares his recipe for a crisp featuring caramel, apples, blueberries and refrigerated biscuit dough that is simple to make, and simply delicious!

Caramel-Apple-Blueberry Crisp
Serves 12


2 tablespoons vegetable oil
4 cups chopped Granny Smith apple (about 3 apples)
1 cup packed light-brown sugar
½ cup heavy cream
2 ounces (1/4 cup) unsalted butter
1 teaspoon coarse salt
1 cup fresh blueberries
1 cup chopped walnuts
¼ cup apple juice
All-purpose flour, for work surface
1 (16.3-ounce) package refrigerated biscuit dough
1 cup granola of your choice
1 large egg, beaten


1. Preheat oven to 400 degrees.

2. In a large nonstick ovenproof skillet, heat oil over medium-high heat. Add apples and cook until caramelized, about 7 minutes. Transfer to a plate and set aside. Add brown sugar, cream, butter, and salt to skillet; whisk to combine. Bring sugar mixture to a boil, stirring occasionally.

3. Stir reserved cooked apples, blueberries, walnuts, and apple juice into the boiling sugar mixture. Continue cooking until mixture is bubbly, about 1 minute. Remove from heat.

4. Lightly flour work surface. Using a rolling pin, roll out biscuit dough on prepared work surface so that the biscuits form one single sheet, about 12-by-6-inches in size. Sprinkle granola evenly over dough, pressing to adhere. Starting from the longer side, roll up dough to encase granola. Slice rolled dough crosswise into twelve 1-inch-thick slices. Turn each slice cut-side up so that they look like pinwheels; gently press to flatten.

5. Arrange dough pinwheels on top of apple mixture in skillet so that they are touching one another and cover most of the apple mixture. Brush dough with beaten egg and transfer to oven. Bake until golden brown, about 20 minutes. Serve.

Get more recipes and pick up his cookbook “One to Five” by visiting Ryan Scott’s website!