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Caramel Apple Crisp

Caramel apple crisp with a golden oat crumble topping and bubbling caramel-spiced apple filling. Bake until the top is deeply golden and drizzle extra caramel during the last 5 minutes for a glossy finish.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

For caramel apple filling:
  • 6 apples
  • 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
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
  • 1 extra caramel for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and grease a 9x13 baking dish. Make sure the dish is evenly coated so the crisp releases cleanly.
Caramel apple filling
  1. Toss apple slices with granulated sugar, caramel sauce, cinnamon, nutmeg, cornstarch, lemon juice, and sea salt, then spread the mixture in the greased dish. Stop when every slice looks evenly coated.
Oat crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold butter until chunky clumps form. The topping should look crumbly with pea-to-sparrow-sized bits.
  2. Scatter the crumble over the caramel apples in an even layer. Press it lightly so it doesn’t fall off while baking.
Bake and finish
  1. Bake for 40-45 minutes at 375F until deeply golden and bubbling at the edges. Look for active caramel bubbling where apples meet the topping.
  2. Drizzle extra caramel sauce over the top during the last 5 minutes of baking. Watch it melt into the golden crumble for a glossy finish.
  3. Serve warm with vanilla ice cream and more caramel. Let the crisp cool for 5 minutes so the filling thickens slightly.

Notes

For the best set, use apples that hold their shape (like Honeycrisp or Granny Smith) and slice them evenly so the filling bubbles consistently. Store covered in the refrigerator for up to 4 days; reheat individual portions in the oven at 325F until warmed through (about 10-15 minutes). Freeze after baking for up to 2 months—thaw overnight in the fridge before reheating. For a lighter option, you can use reduced-sugar caramel sauce and swap to a lower-sugar ice cream; keep the cornstarch the same so the filling still thickens.