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Caramel Apple Crisp

Caramel apple crisp with tender cinnamon apples and a deeply golden oat crumble topping. Baked until bubbling, then finished with a caramel drizzle for a glossy, spoonable dessert.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For caramel apple filling
  • 6 apples Large, peeled and sliced
  • 0.33 cup granulated sugar
  • 0.33 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 cold unsalted butter Cubed
  • 1 vanilla ice cream For serving
  • 1 extra caramel For serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375F and grease a 9x13 baking dish.
  2. Toss apple slices with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt, then spread evenly in the dish.
  3. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold cubed butter until chunky clumps form.
  4. Scatter the crumble over the caramel apples so the filling is fully covered.
  5. Bake for 40-45 minutes at 375F until the topping is deeply golden and the filling is bubbling at the edges.
  6. Drizzle extra caramel sauce over the top during the last 5 minutes of baking so it melts and turns glossy.
  7. Serve warm with vanilla ice cream and more caramel.

Notes

For best texture, keep the butter cold and stop mixing once you have chunky oat-clumps (not a smooth dough). Store leftovers in the refrigerator up to 4 days, reheat in the oven or microwave until warmed through, and freeze baked portions up to 2 months (thaw overnight in the fridge). For a lighter option, substitute half the butter in the crumble with an equal amount of olive-oil-based plant butter (use cold) while keeping the caramel filling unchanged.