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.
Recipe Tips
- 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.
Recipe FAQ’s
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 be delicious.
I prefer the texture of old fashioned oats but yes feel free to use quick oats!
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.
You definitely don’t. If you want to cut down on the calories and sugar then by all means cut the crisp topping half. But be sure to leave the filling part the same.
If you don’t have apple cider on hand you could try using apple juice or simply water instead.
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 about the best apples for baking.
I like to dice them, but you can also slice them if you would like!
Absolutely you can if you can’t find the caramels in the store. Or try your hand at making your own salted caramel sauce.
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.
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 making. Any longer and the crisp topping may become soggy.
You can also try storing the crisp and apples separately and then assembling right before baking
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…
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Caramel Apple Crisp
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 lemon juice
- 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, lemon juice, 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 (11×7). 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.
plasterers bristol says
Yummy my favorite. Sounds easy to make, thanks for sharing.
Simon
Thalia @ butter and brioche says
Love the idea of adding cider to the apple filling. I regularly make crisps and this is definitely an addition I need to try!