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Caramel Apple Crisp Recipe

Caramel Apple Crisp

This Caramel Apple Crisp combines tart Granny Smith apples with homemade caramel sauce, topped with a buttery oat crumble. Warm cinnamon and nutmeg complement the sweet-tart balance in this comforting, crowd-pleasing dessert perfect for fall gatherings.
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Prep Time 15 minutes
Bake time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 portions

Ingredients
  

For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the Apple Filling

  • 6-7 medium Granny Smith apples about 2.5 pounds, peeled, cored and sliced ¼-inch thick
  • 1 tablespoon lemon juice
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

For the Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • ¾ cup packed brown sugar
  • ½ cup chopped pecans optional
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup 1 stick cold unsalted butter, cubed

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
  • Make the caramel sauce first by heating the sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula until it melts and turns amber (about 5-7 minutes). Be patient and watch carefully as sugar can burn quickly.
  • Add the butter to the melted sugar carefully as it will bubble vigorously. Stir until completely melted and incorporated (about 2-3 minutes).
  • Slowly pour in the heavy cream while stirring constantly. The mixture will bubble aggressively again – this is normal. Continue stirring until smooth (about 1 minute).
  • Remove from heat and stir in vanilla and salt. Transfer to a heat-safe container and set aside to cool slightly while preparing the rest of the crisp.
  • Prepare the apple filling by combining the sliced apples and lemon juice in a large bowl, tossing to coat. Add sugar, flour, cinnamon, nutmeg, and salt, mixing until apples are evenly coated.
  • Make the crisp topping by combining oats, flour, brown sugar, pecans (if using), cinnamon, and salt in a medium bowl. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Layer your crisp by arranging the apple mixture in the prepared baking dish. Drizzle about ⅔ of the caramel sauce evenly over the apples (reserve the remaining caramel for serving).
  • Sprinkle the crisp topping evenly over the apple and caramel layers, covering completely.
  • Bake for 45-55 minutes until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, loosely cover with aluminum foil.
  • Allow to cool for 15-20 minutes before serving. This cooling time helps the filling set and prevents burning your mouth on molten caramel.
  • Serve warm with a scoop of vanilla ice cream and a drizzle of the reserved caramel sauce.

Notes

  • For the best flavor contrast, use tart Granny Smith apples. If you prefer a sweeter dessert, substitute half with Honeycrisp or Gala apples.
  • The caramel sauce can be made up to 5 days ahead and stored in the refrigerator. Just warm it slightly before using.
  • If you’re short on time, you can substitute store-bought caramel sauce, but the homemade version truly elevates this dessert.
  • For a less sweet version, reduce the sugar in the apple filling to 2-3 tablespoons.
  • The crisp keeps well at room temperature for 2 days or refrigerated for up to 5 days, though the topping will soften over time.