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Caramel Apple Crisp

Caramel apple crisp layers tart, cinnamon-coated apples with a buttery oat topping and a drizzle of caramel. Bake until the topping is golden brown and the apples are tender, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 3 lb Granny Smith or other firm tart apples peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.75 cup caramel sauce divided
For the crisp topping
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 0.67 cup light brown sugar packed
  • 0.25 tsp kosher salt
  • 8 tbsp unsalted butter cold and cut into small cubes

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the apple filling
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. In a large bowl, toss the apples with the lemon juice, cornstarch, cinnamon, and 1/2 cup caramel sauce.
  4. Spread the apple mixture evenly in the prepared dish.
Make the crisp topping
  1. In a medium bowl, stir together the flour, oats, brown sugar, and salt.
  2. Work in the butter with your fingertips until the mixture forms coarse crumbs.
  3. Scatter the topping evenly over the apples.
Bake and finish
  1. Bake for 45 to 55 minutes, until the topping is golden brown and the apples are tender when pierced with a knife.
  2. Let the crisp rest for 20 minutes.
  3. Drizzle with the remaining 1/4 cup caramel sauce before serving.

Notes

For the most tender topping, keep the butter cold while working it into the dry ingredients. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free version, use dairy-free butter and caramel sauce.