This Caramel Apple Crisp recipe features the magical combination of apples, oats and cinnamon smothered with a caramel sauce. It’s imperative that it be served warm fresh from the oven adorned with a luscious scoop of vanilla ice cream.
Easy Caramel Apple Crisp Recipe
Warm fruit crisps are the equivalent of dessert comfort food. When it comes to fruit crisps I find myself whipping fruit crisps up fairly frequently depending on the fruit that’s in season. This caramel apple variation has become a regular in our apple desserts rotation year-round and not only during the fall. It is a terrific way to celebrate harvest though, don’t you think?
How to Make the Best Caramel Apple Crisp Recipe
The crispy buttery oat crumb topping takes it over-the-top. In the case of this caramel apple version, I added sliced almonds, but you could use walnuts, pecans or even peanuts would work depending on your personal preference.
- Ingredients you’ll need to make homemade Caramel Apple Crisp: You’ll need 5 cups of sliced apples in your favorite variety. I recommended using either Granny Smith, Gala or Honeycrisp. You’ll also need light brown sugar, corn syrup, butter and salt to make the caramel sauce for the apples. Vanilla extract, ground nutmeg and cinnamon round out the flavors and add a little spice.
- To make the apple crisp topping you’ll need: All purpose flour, quick cooking or old fashioned oats, granulated sugar, chopped almonds, pecans or walnuts, ground cinnamon, salt and cold butter.
- Kitchen gadgets you’ll need: Mixing bowls, measuring cups and spoons and a small saucepan, an apple peeler and corer, a sharp knife, spoons, a pastry blender or a food processor to cut the butter into the dry ingredients to make the crisp topping. You’ll also need a 2 quart baking dish.
- Which Apples Make the Best Apple Crisp?I’ve made apple crisps through the years using Gala, Golden Delicious, Honeycrisp and other varieties. It typically depends on which apples are in season, and what I have on hand. Granny Smith apples are the gold standard if you like an apple that maintains its integrity and texture while baking. I truly think there’s no wrong apple so it’s fine to go with your favorite variety and you’ll be good to go.
- Store leftover Caramel Apple Crisp chilled in the refrigerator for up to 3 days. Reheat in the microwave in single serving portions. Please note, the topping will soften once chilled.
More Southern Style Cobblers and Crisps to Make
Cobbler and crisp recipes served a la mode are the dessert equivalent of comfort food. More warm and delicious dessert recipes you may like to try:
- Old Fashioned Peach Cobbler just like my Mom used to make.
- Best Blueberry Crisp is filled with plump sweet fresh blueberries.
- Triple Berry Skillet Cobbler uses frozen berries so you can have cobbler year-round.
- Crockpot Cherry Pineapple Dump Cake is baked in your slow cooker.
- Fresh Blackberry Cobbler is filled with plum blackberries.
- Apple Cobbler features apple slices tucked inside a soft buttery batter.
- For more apple delights to enjoy, checkout my article featuring 20 Tempting Apple Desserts That Aren’t Pie on Parade.
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Helpful Kitchen Items:
Caramel Apple Crisp
- 5 cup sliced apples cored, sliced and peeled
- 4 Tbsp butter
- 1 cup brown sugar
- 1/3 cup light corn syrup
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 tsp pure vanilla extract
- Crisp topping:
- 1 1/4 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup butter chilled and cubed [1 1/2 sticks]
- 1/2 cup nuts your preference [optional]
- Preheat the oven to 350°F and spritz and 3 quart shallow baking dish with cooking spray.
- On the stove top over medium high heat simmer the butter, brown sugar, corn syrup, cinnamon, salt and nutmeg.
- Simmer for 3-5 minutes until the sugar has completely dissolved. Stir to prevent sticking.
- Add the sliced apples and stir until coated.
- Remove from the heat and stir in the vanilla.
- Pour into the baking dish.
- In a medium mixing bowl, whisk together the flour, oatmeal, ground cinnamon and salt. Cut the chilled butter into the flour until it resembles peas. [Tip: A hand mixer on low speed works great for this if you don't have a food processor]
- Add the nuts. Mix well.
- Sprinkle over the caramel apples.
- Bake for 45 minutes until bubbly and the crisp topping is golden. Rest on the counter for 15 minutes to allow the caramel to thicken.
- Serve warm with vanilla ice cream.