Caramel Apple Crisp

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A comforting and easy dish to throw together! A caramel apple crisp recipe that has swirls of caramel sauce running through it. This caramel apple crisp is the perfect dish to make this Fall. 

As Thanksgiving approaches, you might be looking for a great dessert to put on your table this holiday season. Ok, ok, I know apple pie is usually everyone’s go to and mine as well. But let’s not forget another apple dessert as American as ok well you know. Apple Crisp. Mmm, apple crisp. So much easier and just as satisfying if you ask me as pie.

But I mean apple crisp so been there done that right? So I figured why not thrown in some salted caramel sauce.

Salted caramel apple crisp.  Now we’re talking people. 

Ingredients for caramel apple crisp

• All purpose flour
• Old fashioned oats
• Light brown sugar
• Granulated white sugar
• Cinnamon
• Table salt
• Unsalted butter
• Apples
• Apple Cider
• Caramel sauce

How To Make Caramel Apple Crisp

Make the oatmeal crisp topping

Start by making your oat topping. In a mixing bowl mix together the oats, flour, cinnamon, salt, brown sugar, and granulated sugar.

Then stir in the melted butter. Super simple right?

Then go ahead and chop those apples. Toss them with a little lemon juice, flour, sugar, and cinnamon.

Mmm apple cider…

This is one thing that makes this recipe a bit different than most apple crisps. Most apple crisps I have tried, the apples tend to be a bit too crunchy still. So how do we fix that? We soften the apples by cooking them in apple cider before baking them. 

This also cuts down on the baking time!

So you want to heat the apple mixture and cider in a saucepan for about 10-15 minutes over medium heat in order to soften the apples and thicken the mixture. 

Time to make the caramel!

Ok now for the really good stuff. I used Brach’s caramel candies for this making this part super easy. But feel free to use storebought or homemade salted caramel sauce. 

If you are using the candies, then in a separate saucepan, melt the caramels and a tablespoon of water. 

Then stir the caramel sauce into the apple mixture and spoon into your dish.

Tips for making this Caramel Apple Crisp

• Double double. I doubled the “crisp” part of the dessert. Once is nice, twice is better, right? The crisp topping is what we are all here for isn’t it? The reason you go back in for seconds. So to ensure there is enough topping to hold up to the apples I doubled the usually called for amount. It is a traditional crisp topping with oats (old fashioned kind please), brown sugar, cinnamon, and of course some melted butter.
• Cook it long enough.  This apple filling actually gets cooked on the stove beforehand so that means it only needs to be in your oven for a quick 15 minutes. But make sure you cook it long enough to thicken the mixture so your apple crisp isn’t too soupy. 
• Use a tart apple. I used ALL granny smith apples for this crisp. Other apples could be too sweet and with the addition of caramel I liked the tartness of the apples to cut down on the overall sweetness. 

Caramel Apple Crisp FAQ’s

Do I need to peel apples for apple crisp?

I prefer having them peeled. But that being said, the peel does offer more nutrients and fiber so you can leave it on. It will affect the texture but still delicious. 

Can I use quick oats instead of old fashioned oats?

I prefer the texture of old fashioned oats but yes feel free to use quick oats!

Can I make this a gluten free apple crisp?

Yes be sure to use gluten free oats. And then swap out the all purpose flour with gluten free flour. My favorite GF flour is this brand. 

Do I have to double the crisp topping?

You definitely don’t. If you want to cut down on the calories and sugar then by all means cut the crisp topping in half. But be sure to leave the filling part the same. 

Can I substitute the apple cider?

If you don’t have apple cider on hand you could try using apple juice or simply water instead. 

What apples are best to use in this apple crisp recipe?

Because of the added sweetness from the caramel I highly recommend using a tart apple that can hold up well during baking. So my only preference is using a Granny Smith apple. You can also click here to read more the best apples for baking. 

How do you slice apples for apple crisp?

I like to dice them, but you can also slice them if you would like!

Can I use storebought caramel sauce?

Absolutely you can if you can’t find the caramels in the store. Or try your hand at making your own salted caramel sauce. 

Can you freeze apple crisp?

Yes! It makes for a great make ahead dessert. Just place in an airtight container and then bake until filling is bubbling. Bake it without thawing first, and just add on a few minutes of baking time. 

If baking from frozen I do recommend NOT using a glass dish which could shatter going directly from freezer to oven. 

Can apple crisp be refrigerated before baking? 

Again yes. Are you seeing the wonder that is this dessert? Assemble the crisp and then cover and refrigerate for up to 12 hours before baking. Any longer and the crisp topping may become soggy. 

You can also try storing the crisp and apples seperately and then assembling right before baking.  

More Caramel Recipes To Try

• Caramel Chocolate Oatmeal Bars
• EASY Caramel Buttercream Frosting
• Milky Way Cupcakes
• Eggnog Mason Jar Cakes
• Salted Caramel Apple Bars
• Caramel Apple Cupcakes

More Apple Recipes To Try

• Apple Crostata
• Easy Homemade Apple Pie
• Baked Apple Cider Donuts
• Baked Apple Cider Donuts Holes
• Apple Cinnamon Rolls

Tools Needed To Make This Caramel Apple Crisp

• 2-Quart Baking dish – This is my favorite one to use because it comes with a lid. This makes a perfect dish to bring to a potluck or to a Thanksgiving dinner. 
• Large skillet – This is to cook down the apples and the cider mixture. 
• Saucepan  – You will need to make the caramel sauce. This one from Cuisinart is the one I own and love. I’ve had it for years. You can’t go wrong. 
• Silicone spatula– I love using a spatula that is solid silicone, not just the top part. I find they are sturdier in the long run.  

So ok a dessert easier and just as delicious as apple pie with a caramel twist. Easy as pie. Well, even easier. Maybe the phrase should be easy as crisp.

So what did we learn today friends? Apple crisp. Been there done that. But when you add salted caramel. Now we’re talking…

Here is what readers are saying..

We’re not only talkin’… We’re eatin’!!! – Bernie

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Print Recipe

Caramel Apple Crisp

A traditional apple crisp with a swirl of caramel baked right in! Perfect for your Thanksgiving table!

Prep Time30 mins

Cook Time15 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Keyword: apple crisp, caramel

Servings: 8 servings

Calories: 657kcal

Author: Heather Perine

Ingredients

Topping

• 1 1/2 cups (180 g) all purpose flour
• 1 1/2 cups (149 g) old fashioned oats
• 1 cup (213 g) packed light brown sugar
• 1/2 cup (99 g) granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon table salt
• 16 tablespoons unsalted butter melted

Filling

• 2 Tablespoons all purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon cinnamon
• 6 cups granny smith apples peeled, cored, halved, and cut into 1/2-inch thick wedges
• 1 cup (240 mL) apple cider
• 14-16 caramels unwrapped, and melted

Instructions

• For the topping: Combine flour, oats, sugar, cinnamon, brown sugar, and salt in bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside.
• For the filling: Toss apples, sugar and cinnamon, and flour in bowl and set aside. In a large pot, combine, cider and apple mixture and heat over medium heat for 10-15 minutes until apples have softened and the cider has reduced and thickened. In a separate saucepan, combine caramels and 1 tablespoon of water. Stir until the caramels have melted all the way through. Stir into the apple mixture.
• In a separate saucepan, combine caramels and 1 tablespoon of water. Stir until the caramels have melted all the way through. Stir into the apple mixture.
• Spread the apple mixture into a 2-quart dish (11x7). Crumble the topping over evenly. Bake at 450 degrees for 15 minutes. Cool slightly before enjoying. Eat with whipped cream, ice-cream, or just as is!

Notes

• Double double. I doubled the "crisp" part of the dessert. Once is nice, twice is better, right? The crisp topping is what we are all here for isn't it? The reason you go back in for seconds. So to ensure there is enough topping to hold up to the apples I doubled the usually called for amount. It is a traditional crisp topping with oats (old fashioned kind please), brown sugar, cinnamon, and of course some melted butter.
• Cook it long enough.  This apple filling actually gets cooked on the stove beforehand so that means it only needs to be in your oven for a quick 15 minutes. But make sure you cook it long enough to thicken the mixture so your apple crisp isn't too soupy. 
• Use a tart apple. I used ALL granny smith apples for this crisp. Other apples could be too sweet and with the addition of caramel I liked the tartness of the apples to cut down on the overall sweetness. 

Nutrition

Calories: 657kcal | Carbohydrates: 105g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 348mg | Potassium: 290mg | Fiber: 4g | Sugar: 69g | Vitamin A: 15.2% | Vitamin C: 5.5% | Calcium: 7.8% | Iron: 12.2%