Caramel Apple Crisp Oat Milk Macchiato Pie

Fall is the perfect time to indulge in the comforting flavors of caramel, apples, and warm spices, and this Caramel Apple Crisp Oat Milk Macchiato Pie brings them all together in a delightful dessert. Inspired by the classic combination of a caramel macchiato and the traditional apple crisp, this pie features a rich Biscoff cookie crust that adds a unique flavor and crunch.

This recipe uses prepared homemade salted caramel in the filling, and for garnish on the finished pie. You can make the caramel ahead of time and store it in the refrigerator for up to 1 month.

Ingredients:

For the Apple Brown Sugar Syrup:

• 1 cup apple cider (not apple cider vinegar)

• 1 1/2 cups packed light brown sugar

• 1/2 tsp cream of tartar (helps prevent sugar crystals)

• 1/4 tsp ground cinnamon

For the Biscoff Crust:

• 2 cups (8 ounces / 226 grams) Biscoff cookie crumbs (about 29 cookies)

• 6 Tbsp melted butter

• 2 Tbsp granulated sugar

• Pinch of salt

For the Filling:

• 2 Tbsp instant espresso powder

• 1 Tbsp water

• 1 cup oat milk or heavy cream

• 4 Tbsp caramel

• 8 ounces cream cheese, softened

• 1/3 cup (70 grams) granulated sugar

• Whipped cream for topping (optional)

• Homemade salted Caramel

Instructions

1. Make the Crust: Mix crumbs, butter, sugar, and salt in a bowl.

2. Press crumbs into the pie plate to form edges, then evenly distribute into the bottom. Pack down.

3. Bake at 350°F (175°C) for 10 mins or freeze for 30 mins for a no-bake option. (This step will solidify the crust.)

4. Make the Apple Syrup: (skip if using store-bought) Measure out 1 cup of apple cider (not apple cider vinegar) into a saucepan.

5. Add brown sugar, cream of tartar, and heat until boiling. Simmer for 15 mins, then remove from heat and stir in cinnamon. Allow to cool in the pan while making the crust.

6. Make the Filling: Dissolve instant espresso in water, set aside.

7. Whip the cream with caramel until stiff peaks form, then set aside.

8. Beat cream cheese, sugar, and coffee mixture until smooth. Fold in caramel whipped cream and apple syrup.

9. Layer the coffee filling and homemade salted caramel in the Biscoff crust. Top with thinly sliced apples and whipped cream.

10. Chill for 4 hours or overnight. Freeze before serving.

11. Serve with additional whipped cream and caramel on top. Enjoy! 

This pie is not just a treat for the palate; it’s also a visual delight, perfect for sharing with loved ones or impressing guests at your next gathering. Whether you’re hosting a fall gathering or simply looking to treat yourself, this pie is sure to impress. The layered textures and flavors create a satisfying experience in every bite, making it a standout dessert that combines both elegance and comfort.