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Caramel Apple Crisp

Caramel apple crisp with a buttery oat crumble and bubbling caramel-spiced apple filling. Baked until deeply golden, then finished with extra caramel for a glossy, spoonable 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Caramel apple filling
  • 6 apples Large, 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 unsalted butter Cold, cubed.
  • 1 vanilla ice cream For serving.
  • 1 caramel sauce Extra caramel for serving.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and fill
  1. Preheat oven to 375F and grease a 9x13 baking dish with thin, even coating for easy release.
  2. Toss apples with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt until every slice looks evenly coated, then spread in the greased dish.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold cubed butter until chunky clumps form with a crumbly, pebbled look.
  2. Scatter the crumble evenly over the caramel apples so the surface is fully covered for crisp browning.
Bake and finish
  1. Bake for 40-45 minutes at 375F until the top is deeply golden and the filling bubbles 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 jammy apples, let the crisp rest 10 minutes after baking so the bubbling caramel thickens. Store covered in the refrigerator up to 4 days; rewarm individual portions in a 350F oven or microwave until hot. Freezing is not recommended because the crumble can soften. If you want a lighter option, use a lower-sugar caramel sauce and reduce the granulated sugar to 1/4 cup while keeping the cornstarch and spices the same.