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Caramel Apple Crisp

Caramel apple crisp with a bubbly caramel-spiced apple filling and a deeply golden oat crumble topping. Oven-baked until the edges are bubbling and the streusel turns crisp, then finished with a final caramel drizzle.
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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.
  • 0.3333333333 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.
  • extra caramel For serving.

Equipment

  • 1 sheet pan

Method
 

Bake base
  1. Preheat the oven to 375F, then grease a 9x13 baking dish.
  2. 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 oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a mixing bowl.
  2. Cut the cold unsalted butter into the oat mixture until chunky clumps form, then scatter the crumble over the caramel apples.
Bake and finish
  1. Bake for 40-45 minutes, 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, then serve warm with vanilla ice cream and more caramel.

Notes

For best texture, use cold butter for the crumble so it bakes into crisp clumps. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the crumble can soften after thawing. If you want a lighter option, use reduced-sugar caramel sauce and swap part of the brown sugar in the crumble with a blend suitable for baking.