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Caramel Apple Crisp

Caramel apple crisp with a thick, bubbling apple-caramel filling and a deeply golden oat crumble topping. Baked until the edges bubble and the crumble turns crisp, then finished with an extra 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Caramel apple filling
  • 6 large apples 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
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 cold unsalted butter Cubed.
  • 1 vanilla ice cream For serving.
  • 0.25 cup extra caramel For serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and assemble filling
  1. Preheat the oven to 375F and 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, then cut in the cold cubed butter until chunky clumps form.
  2. Scatter the crumble evenly over the caramel apples.
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.
  3. Serve warm with vanilla ice cream and more caramel.

Notes

For best texture, make sure the butter stays cold while forming chunky clumps—rub less and press more to keep the crumble from turning sandy. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the crumb softens. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend.