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Caramel Apple Crisp

Caramel apple crisp with a deeply golden oat crumble and bubbling caramel apple filling. Oven-baked until set, then finished with a last-minute caramel drizzle for glossy, spoonable layers.
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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
  

Caramel apple filling
  • 6 large apples 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
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.
  • 0.25 cup caramel sauce Extra, for serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep & fill
  1. Preheat the oven to 375F and grease a 9x13 baking dish with a thin coat of fat so the crisp releases easily.
  2. In a large bowl, toss the apple slices with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt, then spread the coated apples evenly in the prepared dish.
Make crumble & bake
  1. In the same bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold cubed unsalted butter until chunky clumps form.
  2. Scatter the crumble evenly over the caramel apples to cover most of the surface so it bakes up crisp.
  3. Bake for 40-45 minutes at 375F until the topping is deeply golden and the filling is bubbling at the edges.
  4. Drizzle extra caramel sauce over the top during the last 5 minutes of baking so it melts and turns glossy.
Serve
  1. Let the crisp cool briefly, then serve warm with vanilla ice cream and more caramel sauce.

Notes

For the thickest apple filling, make sure the crumble clumps look rough and chunky before baking. Store covered in the refrigerator for up to 4 days and reheat in a 350F oven until warmed through; freeze baked portions up to 2 months. If you want a lighter dessert, use reduced-sugar caramel sauce and slightly reduce the granulated sugar by 1-2 tbsp without changing the baking time.