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Caramel Apple Crisp

Caramel apple crisp with a golden oat crumble topping and a bubbling caramel-spiced apple filling. Bakes until deeply golden, then gets a final caramel drizzle for glossy, warm caramel apple flavor.
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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
  

For caramel apple filling:
  • 6 apples large, peeled and sliced
  • 0.333 cup granulated sugar
  • 0.333 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
  • 0.25 cup caramel sauce extra for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish. The baking dish should be ready to fill immediately so the apples bake evenly.
  2. Toss apple slices with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt, then spread them in the dish. Make sure every apple slice is coated and the top looks level for even bubbling.
  3. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl, then cut in cold unsalted butter until chunky clumps form. Look for uneven, sandy clumps that will crisp into a crunchy topping.
  4. Scatter the oat crumble over the caramel apples, then bake for 40-45 minutes until deeply golden and bubbling. Watch for caramel bubbling at the edges and a crisp, browned top.
  5. Drizzle extra caramel sauce over the top during the last 5 minutes of baking, then bake until set. Serve warm with vanilla ice cream and more caramel for the glossy finish.

Notes

For clean slices, let the crisp rest 10 minutes after baking so the caramel thickens. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave until warm and bubbling. Freeze up to 2 months (baked or assembled), then thaw overnight in the fridge before reheating. For a lighter option, use reduced-sugar caramel sauce if desired and choose unsalted butter without changing bake time.