There’s something magical about the combination of apples, oats and cinnamon in this Caramel Apple Crisp. Apple crisp just begs to be served while warm and fresh from the oven adorned with a luscious scoop of vanilla ice cream. Warm fruit crisps are the equivalent of dessert comfort food.
Caramel Apple Crisp
When it comes to fruit crisps, I have a confession. The crispy buttery crumb topping takes it over-the-top for me. In the case of this caramel apple version, I added sliced almonds but, nuts of any kind would work depending on your personal preference. I find myself whipping this crisp up fairly frequently no matter the season. It’s become a regular in our apple desserts rotation year-round and not only during apple harvest time. It is however, a terrific way to celebrate harvest, don’t you think?
Which Apples Make the Best Apple Crisp?
I have made apple crisps through the years using gala, golden delicious, honey crisp 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 it’s integrity and texture while baking. I truly think there’s no wrong g apple, go with your favorite variety and you’ll be good to go. 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
Ingredients
- 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]
Instructions
- 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.
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Connie Branecki says
This will be a nice change from the cookies and cakes i’ve been making for my family, and it takes less time than a pie. Thanks for the recipe.
Anonymous says
Yum. Goodby apple pie for Thanksgiving. This is so much easier.
Melissa @ My Recent Favorite Books says
Apple Crisp is one of my favorites! =)
Melissa says
Hi, my pleasure ladies!
Lin, thanks for the heads-up but it’s displaying fine in my browser, I’m not seeing that issue. Different browsers can display content differently, though. I’ll keep an eye on it.
Linda says
Looks fabulous Melissa. I’ll be giving this a try.
Lin says
This looks lovely. Nothing better than an apple crisp, and the caramel is a bonus. (BTW, your Maytag advertising link blocks part of your post.)
Thanks, Melissa!
Melissa says
Thanks Linda. This recipe will easily half, also.
Carol at Wild Goose Tea says
Apple crisp was my favorite dessert as a kid and continued on thru adulthood. Not #1, but still in the top 5. This is a wonderful version.
Didi Dalaba says
This sounds looks and sounds perfect my friend!♥
Melissa says
Thank you Didi!
Nichole Toler says
I made this and my family loved it! Thank you for a wonderful recipe. I did change a few things when I made it a second time that made it even better.
1. I used honey in place of the corn syrup. When using honey to substitute for corn syrup use half of what the recipe calls for, I used about 1/4 cup.
2. Instead of pure vanilla extract, I used vanilla bean paste. I used the same amount of vanilla bean paste as I would of used pure vanilla extract.