Go Back

Caramel Apple Crisp

Caramel apple crisp with a deeply golden oat crumble and bubbling caramel-apple filling, baked until the topping turns crisp and the edges caramelize. Loaded with cinnamon and nutmeg for a warm spiced crumble texture in every spoonful.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For caramel apple filling
  • 6 apples Large, peeled and sliced.
  • 0.3333333333 cup granulated sugar
  • 0.3333333333 cup caramel sauce Plus more for serving.
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 tsp sea salt
For oat crumble
  • 1.5 cup rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup brown sugar Packed.
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup unsalted butter Cold, cubed.
  • 0.5 vanilla ice cream For serving.
  • 0.25 cup caramel sauce Extra for serving.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Spread the apple slices in the greased dish so the later caramel stays close to the apples.
Caramel apple filling
  1. Toss apple slices with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt until evenly coated.
  2. Arrange the coated apples in the dish in an even layer.
Oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut in cold cubed butter until chunky clumps form.
  3. Scatter the crumble evenly over the caramel apples.
Bake and finish
  1. Bake for 40-45 minutes, until deeply golden and bubbling at the edges.
  2. Drizzle extra caramel sauce over the top during the last 5 minutes of baking.
  3. Serve warm with vanilla ice cream and more caramel sauce.

Notes

For thick, glossy caramel filling, spread apples in a single layer and bake until you see active bubbling. Store covered in the refrigerator up to 4 days; reheat individual portions in a 325F oven until warmed through. Freeze the baked crisp (without ice cream) up to 2 months. If you want a lighter option, use half the butter for the crumble and expect a slightly less crunchy topping.