Caramel Apple Crisp
Odds are you’ve had apple crisp before, but you wouldn’t believe what a difference it makes when you add caramel to the mix, which has so much more complexity than granulated sugar. This Caramel Apple Crisp is the best I’ve had, and it’s very easy to make.
This Caramel Apple Crisp is one of my all-time favorite desserts for deliciousness, which is surprising since I’m not really a fan of apple pie. But apple crisp on the other hand? GIVE ME, GIVE ME, GIVE ME.
Apple crisp is usually sweetened with granulated white sugar or brown sugar, but neither of those can compare to the complexity of caramel. Caramel sauce adds the sweetness we need, PLUS a whole lot of flavor. Why not kill two birds with one stone? For the best flavor, I recommend using my recipe for Homemade Caramel Sauce. It tastes a thousand times better than jarred caramel sauce from the store, it lasts in the fridge or freezer for months, and no thermometer is needed!
Tips for Best Results
Use tart apples – The sweeter apple varieties are great for eating, but when you have a really sweet dessert like this one, tartness makes for a great contrast. The best apples for apple crisp are Granny Smith and Golden Delicious, though I think Granny Smith apples have a better, distinct flavor to them that I love.
Try to find fresh apples – Did you know that most apples sold year round are 9-12 months old? They are treated with gas and stored (source: USDA). Nothing compares to the local, fresh apples that hit stores in the fall, so try to prioritize truly fresh apples in the fall, especially local ones.
Serve a la mode – This dessert isn’t truly complete without a scoop of vanilla ice cream on top. I highly recommend serving this with a quality ice cream!
Step by Step Overview
The base of this crisp only has three ingredients: apples, caramel, and salt. Top it with a classic oat topping, and simply bake. Here’s a full step-by-step video on how to do it.
When the crisp comes out of the oven, it’s best to enjoy immediately, with a scoop of vanilla ice cream and a good drizzle of caramel sauce. In all seriousness though, this is a dessert best enjoyed a la mode. If you cannot have dairy, I’ve tried many of the coconut milk and nut milk vanilla ice creams and there are some great options.
And again, if you don’t know how to make homemade caramel, it’s very doable, I promise. I’ve got a full post on Caramel Sauce and it covers all the tips and tricks for doing it. No thermometer necessary.
If you want to try a different fruit, I love this Blackberry Lavender Crumble.
For more apple, try this Caramel Apple Pound Cake and this Apple Pie Panini. Or Homemade Apple Sauce and Baked Apple Chips.
Recipe FAQ and Tips:
Cover and keep in the fridge for up to 5 days.
For best results, reheat it in the oven (the microwave will make the topping soggy). Try 350F for 20-30 minutes, until the fruit is bubbling and the top is crisp again.
Yes, for up to 3 months. Make sure it’s sealed in an airtight container, then re-bake it in a 350F oven for about 30 minutes, or until the fruit is bubbling and the top is golden.
Yes, you can assemble the entire recipe ahead of time, just up to the point of baking it. It will keep in the fridge for a maximum of 12 hours before you need to bake it. You may need to add an extra 5 minutes to bake time since you’re cooking it cold from the fridge.
My favorite is Granny Smith, because of its tart flavor and good texture for baking. Golden Delicious is another good option.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
Caramel Apple Crisp
- 1/2 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 6 tbsp cold unsalted butter cubed
- 1/2 cup old fashioned rolled oats
- 2 lbs Granny Smith Apples
- 1/4 cup caramel sauce
- 1/4 tsp salt
- Vanilla Ice Cream
- Extra caramel sauce for drizzling
- Preheat the oven to 350 degrees F.
- Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
- Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
- Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
- Peel, core, and cut the apples into small chunks.
- Toss well with the caramel sauce and salt.
- Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
- Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
- Serve with ice cream and extra caramel.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated from the archives with new writing, photos, and video. Originally published September 2015.
25 Comments on “Caramel Apple Crisp”
Where is the video for this? The link of the video does not route to the video.
Is the nutrition facts for each ramekin?
I am planning to make this for a morning tea at work. As I would prefer to serve it warm but do not have an oven at work, is it possible to reheat it in the microwave?
Can you make this gluten free and how will it taste?