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Caramel Apple Crisp

Caramel apple crisp with a buttery oat crumble and bubbling caramel apple filling. Bakes until deeply golden, then finishes with an extra caramel drizzle for a glossy, warm 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: 390
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.
  • 1 extra caramel For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
Make the caramel apple filling
  1. Toss the apple slices with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt, then spread them evenly in the dish.
Make the oat crumble
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold butter until chunky clumps form.
  2. Scatter the crumble evenly over the caramel apples so the topping covers the fruit.
Bake and finish
  1. Bake for 40-45 minutes at 375F 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, letting it melt and turn glossy.
  3. Serve warm with vanilla ice cream and more caramel.

Notes

Pro tip: keep the butter cold so the crumble bakes into crisp, chunky clumps. Refrigerate leftovers in a covered container up to 3 days; reheat at 350F until warmed through. Freezing is not recommended since the apple texture can soften and the topping may lose crispness. For a lighter option, use reduced-sugar caramel sauce (and keep the cornstarch amount the same) to reduce added sugar while maintaining thick, bubbling filling.