This caramel apple crisp is one of those cozy desserts that delivers big flavor with surprisingly little effort. Tender baked apples are coated in rich caramel, then topped with a buttery brown sugar oat crumble that bakes up perfectly golden and crisp. I've found using tart baking apples keeps the filling from becoming overly sweet, while the caramel melts into the fruit to create the most incredible sauce underneath the crumble.
Whether you serve it with vanilla ice cream or a dollop of whipped cream, this caramel apple crisp one of those desserts I always come back to when I want something simple, comforting, and guaranteed to disappear quickly.
If you've made my apple bread pudding before, you'll recognize the same cozy apple flavor that makes it perfect for fall and holiday baking. This crisp is even easier to throw together, making it my favorite choice when I need a warm dessert without the extra prep. I love keeping both recipes in my fall baking rotation because one feels a little more special for entertaining, while this crisp is perfect for a cozy weeknight dessert.
Ingredient Breakdown: Apples & Caramel
- Cooking Apples. After a few tries, I found Granny Smith or Honeycrisp varieties hold their shape and deliver the ideal balance of tartness and sweetness once baked-other apples turned mushy too fast. You can also use Honey Crisp, Pink Lady, Jonagold, Fuji, Gala, Braeburn, Cortland apples.
- Caramel. You can use salted caramel sauce or normal caramel sauce. And you can use homemade caramel sauce or store bought caramel sauce. Melt some of the wrapped caramels with a little cream or use store bought ice cream caramel topping.
Variations: You can use any of your favorites spices like ground cinnamon or ground nutmeg and add to the fruit or crumble mixture, I would add ½ a teaspoon. You can make this gluten free, just make sure your oats are gluten free and swap out the all purpose flour for a one to one gluten free all purpose flour.
Let's Build the Perfect Crumble
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Crisp Crumbles & Gooey Apples: This Caramel Apple Crisp Is Everything
This caramel apple crisp is one of those cozy desserts that delivers big flavor with surprisingly little effort. Tender baked apples are coated in rich caramel, then topped with a buttery brown sugar oat crumble that bakes up perfectly golden and crisp. I've found using tart baking apples keeps the filling from becoming overly sweet, while the caramel melts into the fruit to create the most incredible sauce underneath the crumble.
- Total Time: 45 minutes
- Yield: 6 Portions 1x
Ingredients
- 4 Small-Medium Sized Cooking Apples* I like Granny Smith Apples
- 6oz (¾ Cup) Caramel, homemade or storebought
- 100 gram ( 1 Cup) Old-Fashioned Oats/ Rolled Oats
- 157 grams ( 1 ¼ Cup) All-purpose Flour/ Plain Flour
- 150 grams (¾ cup) Brown Sugar
- 6oz (¾ Cup) Salted Butter, cold cut into small chunks
Instructions
- Preheat oven to 350F/180C. Spray a 9X9 square baking dish with non-stick spray.
- Peel your apples and slice thin-medium sized slices. Place apples directly inside the pan. Drizzle ¾ cup caramel on top and mix together so all apples are coated.
- In a medium bowl mix together oats, flour, and brown sugar then use your clean hands to rub the butter into the dry ingredients until you get smaller clumps of crumble. Sprinkle evenly on top of apples. Bake for 35-45 minutes, or until golden brown top. Serve with vanilla ice cream. Store leftovers in an air tight container for up to three days.
Notes
- *Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- **If you don't want to make Salted Caramel store bought caramel will work fine. Or melt wrapped caramels with some heavy cream.
- Preparing ahead of time.You can prepare the crisp topping weeks ahead of time and just store it in a freezer safe airtight container in the freezer. No need to thaw before using. Or you can prepare the whole apple crisp ahead of time, cover it and store it in the refrigerator for up to one day before baking
- Freezing: Once the apple crisp is baked and cooled transfer to a freezer safe airtight container and freeze for up to three months. Thaw the apple cranberry crisp in the refrigerator overnight then reheat in the oven.
- Reheating: This apple crisp can be reheated in the microwave but for the best results warm it in the oven. Place the crisp in an oven-safe dish and cover with aluminum foil and bake for 10-15 minutes or until warmed through.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Jenny says
I have a question. I do love apple crisp, but I was wondering if it would still work if you didn't add the oats. I have never tried to make one without the oats. I love the idea of apple crisp with like a strudel topping. I guess that wouldn't be technically a crisp. I get confused between crisp, cobbler, buckle...execedra. I think a strudel topping, like on a pie or coffee cake, would be delicious. I am not a fan of pie crust, however I do love the rest of the ingredients. So I guess it would be like a dutch apple pie without crust? Would your ingredients work without the oats? Thank you so much for taking the time to share your amazing recipes. The experienced and less experienced bakers/cooks appreciate you sharing your delicious recipes and having clear and instructions that are easy to follow.
Elizabeth Waterson says
Hi, Jenny thanks for reaching out, sorry for my delayed response. So I would try my rhubarb crumble topping recipe and omit the oats and add the same amount of grams in flour. I personally have never done it but you should be just fine! I know it's super confusing between all of the fruit with topping bakes, I feel ya on that!! I appreciate your kind words as I do spend so much time trying to be very thorough so it's great to hear it is appreciated! 🙂 Let me know if you try any of the crumble/crisp recipes without the oats and how you get on, would love to hear. Hope you have a lovely weekend. XX Liz
Dena Holmes says
Delicious Christmas Dessert! We loved it!
Elizabeth Waterson says
Thank you so much for the 5-star review, Dena! So pleased you enjoyed it!! Happy New Year! XX Liz
Rachel Black says
How long to cook if doubling?
Elizabeth Waterson says
Depends on your cooking dish, meaning how thick it is but I would guess somewhere between 40-50 minutes. I use an instant-read thermometer to check the internal temperature has reached at least 175F/79C. Please report back if you try the recipe! Happy Baking! XX Liz
Susy says
Hi, I need to double this. Will it be ok if I use the same measurements doubled? Thinking a 9 x 13 pan.
Thanks!
Elizabeth Waterson says
Hi Susy, yes that should work just fine! 🙂