Go Back

Caramel Apple Crisp

Caramel apple crisp with a golden oat crumble and bubbling caramel-spiced apple filling. Baked until deeply golden, then finished with an extra caramel drizzle for a glossy top.
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.
  • 1 vanilla ice cream For serving.
  • 0.3333333333 cup extra caramel For drizzling and serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Arrange the prepared baking dish on a stable surface so it’s ready for the filling.
Make the caramel apple filling
  1. Toss the apple slices with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt until evenly coated.
  2. Spread the apple mixture in the greased 9x13 baking dish in an even layer.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut in the cold cubed unsalted butter until chunky clumps form.
  3. Scatter the crumble evenly over the caramel apples.
Bake and finish
  1. Bake at 375°F for 40–45 minutes, until the topping is deeply golden and the filling is bubbling at the edges.
  2. Drizzle extra caramel sauce over the top during the last 5 minutes of baking.
  3. Let the crisp cool slightly, then serve warm with vanilla ice cream and more caramel.

Notes

For crispier topping, use cold butter and keep the crumble chunky rather than sandy. Store covered in the refrigerator up to 4 days; reheat individual portions in a 350°F oven until warmed through. Freezing is not recommended because the crumble texture can soften after thawing. For a dietary swap, use a gluten-free 1:1 all-purpose flour blend in the crumble.