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Caramel Apple Crisp

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.

Caramel Apple Crisp

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?

Caramel Apple Crisp

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.

Caramel Apple Crisp

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:

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Caramel Apple Crisp
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5 from 2 votes

Caramel Apple Crisp

Prep Time15 minutes
Cook Time45 minutes
Rest time15 minutes
Keyword: caramel-apple-crisp
Servings: 8 -10
Calories: 583kcal
Author: Melissa Sperka


  • 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.


Serving: 1serving | Calories: 583kcal | Carbohydrates: 82g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 439mg | Potassium: 223mg | Fiber: 4g | Sugar: 58g | Vitamin A: 752IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. You could assemble this a few hours in advance and chill until baking. You will need to give it time on the counter to warm a bit and add to the baking time, if needed.

  1. When finished the caramel sauce was very runny, like water. When making the sauce is it supposed to boil and thicken before adding apples? Please let me know what I may have done wrong. Many thanks! It was still very good!

    1. The caramel sauce, if cooked for the time in the recipe, won’t completely thicken at that stage. Typically, it finishes thickening when the topping is incorporated in the oven. Also, apples aren’t all created equal so, if using an apple that breaks down quite a bit, it could thin the sauce. As you say, it’s not the end of the world, if you use a variety of apples that you enjoy. More sauce for the ice cream!

      1. Many thanks for the quick reply. Husband loved it so that’s what counts. He LOVES apple pie but I am useless with pastry so this was the trade off LOL I may attempt your pastry but as I said I’m hopeless at pastry it seems. I tell people who feel the same way when cooking prime rib, don’t let it intimidate you, I just have to have the same confidence with pastry I guess. Thanks again!! Love, Love your recipes.

  2. 5 stars
    I was looking online for a recipe to use up some apples I had on my counter. I had everything to make this and all I can say is YUM!

  3. 5 stars
    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.

  4. 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!

  5. 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.

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