Caramel Apple Crisp

Caramel apple crisp is a warm, comforting dessert that I love making when apples are in season—or anytime I need something sweet and cozy. Juicy, cinnamon-spiced apples bake beneath a buttery oat crumble, with rich caramel sauce tying it all together. It’s rustic, satisfying, and perfect with a scoop of vanilla ice cream on top.

Why You’ll Love This Recipe

I love how simple and nostalgic this dessert feels. The apples get tender and syrupy, the topping turns golden and crisp, and the caramel adds a decadent twist that takes it to the next level. It’s an easy, crowd-pleasing treat that fills the kitchen with the smell of fall and tastes just as good warm from the oven or cold the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Filling

• 6 cups apples, peeled and sliced

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ cup water

• ½ cup caramel sauce

Topping

• 1 cup rolled oats

• ½ cup all-purpose flour

• ½ cup brown sugar

• ½ cup unsalted butter, cold and cubed

• ½ teaspoon salt

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large mixing bowl, I combine the sliced apples with granulated sugar, cinnamon, and nutmeg. I toss until everything is evenly coated.

3. I pour the apple mixture into the prepared baking dish, drizzle the water and caramel sauce over the top, and spread it out evenly.

4. In another bowl, I stir together the oats, flour, brown sugar, and salt. I add the cold, cubed butter and use my fingers or a pastry cutter to blend until coarse crumbs form.

5. I sprinkle the oat topping evenly over the apples.

6. I bake the crisp for 40–45 minutes, until the topping is golden brown and the apples are bubbling and tender.

7. I let it cool for about 10 minutes before serving so the juices can thicken slightly.

Servings and timing

This recipe serves about 8–10 people and takes approximately 1 hour total—15 minutes to prep and 40–45 minutes to bake.

Variations

I sometimes mix in pears with the apples for extra variety. For a nuttier topping, I add chopped pecans or walnuts to the oat mixture. When I want extra caramel flavor, I drizzle more sauce on top after baking. I’ve also added a splash of vanilla or a pinch of cloves to the filling for a deeper spice profile.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in a 350°F oven for about 15 minutes. The topping stays crispier when reheated in the oven.

FAQs

What kind of apples should I use?

I like to use firm, tart-sweet apples like Granny Smith, Honeycrisp, or Fuji. A mix of varieties works great for depth of flavor.

Can I make this ahead of time?

Yes, I often prep the filling and topping separately, then assemble and bake just before serving. Or I bake it ahead and reheat it in the oven before guests arrive.

Can I use store-bought caramel sauce?

Absolutely. I use my favorite jarred caramel sauce to save time, but homemade works just as well if I have it on hand.

Can I freeze caramel apple crisp?

Yes, I freeze it after baking. I let it cool completely, cover it tightly, and freeze for up to 3 months. I reheat it straight from frozen in a 350°F oven until warmed through.

Can I make it gluten-free?

Yes, I use a gluten-free flour blend in the topping and make sure my oats are certified gluten-free.

Conclusion

Caramel apple crisp is the kind of dessert that feels like a warm hug in every bite. I love how it’s easy enough for weeknights but special enough for holidays. With tender apples, gooey caramel, and that golden, buttery topping, it’s a go-to fall favorite I never get tired of making.

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