Caramel Apple Crisp

Irresistible Caramel Apple Crisp Recipe with 6 Cups of Apples

There’s something magical about the scent of baking apples and caramel filling the kitchen on crisp autumn afternoons. This Caramel Apple Crisp recipe takes me right back to childhood – standing on a stool next to my mom as she taught me to slice apples just right (“Not too thick, not too thin!” she’d say). The smell of cinnamon and brown sugar toasting in the oven meant family was gathering soon. Now it’s my go-to dessert when I want that same cozy feeling – sweet-tart apples bubbling beneath a crisp, buttery oat topping with ribbons of golden caramel running through every bite. Pure comfort on a plate.

Why You’ll Love This Caramel Apple Crisp

Oh my goodness, where do I even begin? This Caramel Apple Crisp is one of those desserts that disappears before you can blink—trust me, I’ve seen it happen at every potluck I’ve brought it to! Here’s why it’s such a hit:

  • Effortless elegance: Fancy enough for holiday dinners but simple enough for weeknight cravings—you probably have most ingredients in your pantry right now!
  • That magical texture: The contrast between the tender, caramel-kissed apples and the crisp oat topping? Absolute perfection. (Pro tip: The topping stays crunchy for days!)
  • Flexible timing: Unlike finicky pies, this crisp forgives if you leave it in the oven five extra minutes while chatting with guests.
  • Kid-approved: My nieces call it “apple candy pie” and always beg for seconds—especially when served warm with melting vanilla ice cream.
  • Seasonal superstar: Equally delicious with fall’s first tart apples or the last winter ones in your crisper drawer.

Really, the hardest part is waiting for it to cool enough that you don’t burn your tongue on that first glorious bite!

Ingredients for Caramel Apple Crisp

Gathering the right ingredients makes all the difference in this Caramel Apple Crisp. Here’s what you’ll need to create that perfect balance of sweet, tart and crunchy:

  • 6 cups thinly sliced apples (about 4 medium apples – see notes below for best varieties)
  • 1/2 cup caramel sauce (homemade or good-quality store-bought – the thicker the better!)
  • 1 cup all-purpose flour (spooned and leveled to avoid dense topping)
  • 1 cup old-fashioned rolled oats (not quick oats – we want that hearty texture)
  • 1/2 cup packed brown sugar (pack it firmly into your measuring cup for accurate sweetness)
  • 1/2 cup (1 stick) butter, melted (unsalted preferred so you control the salt level)
  • 1 teaspoon cinnamon (freshly ground if possible – it makes a difference!)
  • 1/4 teaspoon salt (just enough to balance all the sweetness)

Caramel Apple Crisp - detail 1

Ingredient Substitutions & Notes

Apples: Granny Smith are my go-to for their tartness, but Honeycrisp or Braeburn work beautifully too. Avoid Red Delicious – they turn mushy!

Caramel: In a pinch, melt down 20 wrapped caramels with 2 tbsp heavy cream. Or skip the sauce and sprinkle 1/2 cup caramel bits over the apples instead.

Gluten-free: Swap the flour for 1:1 gluten-free baking blend. The texture changes slightly but still tastes amazing!

Dairy-free: Use plant-based butter and check your caramel sauce ingredients.

Equipment Needed

One thing I love about this recipe? You don’t need any fancy gadgets! Just gather these basics from your kitchen:

  • 9×9 inch baking dish (glass or ceramic works best for even baking)
  • Large mixing bowl (for tossing those beautiful apple slices)
  • Medium mixing bowl (where the magic topping comes together)
  • Measuring cups and spoons (my grandma always said baking is a science!)
  • Rubber spatula or wooden spoon (for mixing without scratching your bowls)
  • Sharp knife and cutting board (for perfect apple slices)
  • Pastry brush (optional, but great for greasing the pan)

That’s it! No stand mixer, no special tools. Just good old-fashioned baking the way Grandma used to do it.

How to Make Caramel Apple Crisp

Okay, let’s get to the fun part—making this dreamy dessert come to life! I’ve made this recipe so many times I could probably do it in my sleep (and honestly, some Sunday mornings I practically do). Follow these steps, and you’ll have that incredible caramel-apple aroma filling your kitchen in no time.

Preparing the Apple Layer

First, grab those apples—I like to slice mine about 1/4-inch thick. Too thin and they’ll turn to mush; too thick and they won’t soften properly. Toss them right into your greased baking dish—no need to peel unless you’re really against skins (but trust me, they soften beautifully!). Now for the fun part: drizzle that luxurious caramel sauce all over the apples. I like to zig-zag it across in ribbons rather than pour in one spot—this helps distribute that caramel goodness evenly in every bite.

Making the Crisp Topping

In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Here’s my secret: use your fingers to break up any brown sugar lumps—it makes mixing easier. Now pour in that melted butter (careful, it’s hot!) and stir until you’ve got a mixture that looks like wet sand with some larger clumps. Those clumps will become those irresistible crispy bits in the finished crisp! Sprinkle the topping evenly over the apples—don’t press it down, we want it loose and crumbly.

Caramel Apple Crisp - detail 2

Baking & Cooling Tips

Pop it in your preheated 375°F oven and let the magic happen! After about 25 minutes, peek through the oven window—you should see bubbles forming around the edges. The real test comes at 35-40 minutes when the topping turns a deep golden brown and those bubbles are thick and syrupy. Resist the urge to dig in immediately—let it cool for at least 15 minutes. This lets the caramel thicken slightly so it doesn’t run everywhere when you serve it (though honestly, I won’t judge if you sneak a spoonful straight from the pan—I’ve done it too!).

Pro Tips for Perfect Caramel Apple Crisp

After making this Caramel Apple Crisp more times than I can count, I’ve learned all the little tricks that take it from good to “Oh my gosh, can I get the recipe?!” Here are my can’t-live-without secrets:

  • Keep that crunch: If your topping starts browning too fast, tent with foil—but only for the last 10 minutes. Any sooner and you’ll trap steam, making the topping soggy.
  • Sweetness control: Taste an apple slice before baking! Tart apples may need an extra tablespoon of brown sugar sprinkled over them, while sweeter varieties might need less caramel.
  • Texture hack: For extra crispy topping, let the mixed crumble sit 5 minutes before sprinkling—the oats absorb moisture better, creating ideal clusters.
  • Caramel insurance: If using store-bought sauce that’s runny, simmer it for 2 minutes to thicken before drizzling. Your crisp slices will hold shape better.
  • Bake it bubbly: That caramel should be actively bubbling at the edges when done—if not, give it 3 more minutes. Underbaking makes the apples too firm.

Remember—like my mom always said—”Crisp isn’t fussy!” Don’t stress over perfection. Even the “mistakes” taste incredible with a scoop of vanilla ice cream melting on top.

Serving Suggestions

Now for my favorite part—serving up this glorious Caramel Apple Crisp! I’ve experimented with all sorts of ways to enjoy it, and here are the absolute best pairings:

  • Classic à la mode: You can’t go wrong with a big scoop of vanilla bean ice cream melting into the warm crisp. The contrast of cold and hot is pure magic—just like my childhood ice cream truck visits!
  • Whipped cream clouds: When I’m feeling fancy, I’ll whip heavy cream with a dash of bourbon or cinnamon sugar. Watching those soft peaks slowly sink into the crisp is my kind of dinner theater.
  • Cheddar cheese twist: Don’t knock it till you try it! A sharp white cheddar slice on the side cuts through the sweetness beautifully—my Wisconsin grandma swore by this combo.
  • Breakfast upgrade: Leftovers? (As if!) But if by some miracle you have some, warm it slightly and top with Greek yogurt for a “totally acceptable” morning treat. (Wink.)
  • Caramel drizzle finale: For special occasions, I’ll heat extra caramel sauce and let everyone pour their own ribbons over individual servings—kids especially love making edible artwork!

No matter how you serve it, the only real rule is to enjoy it while still warm from the oven. The way the caramel pools around your spoon and the crisp topping crackles under the ice cream? That’s happiness in a bowl.

Storing & Reheating Leftovers

Okay, let’s be real—having leftover Caramel Apple Crisp is pretty much a miracle in my house. But on the off chance you’ve got some to save (maybe you hid a piece behind the milk carton?), here’s how to keep it tasting fresh:

Room temperature: If it’ll be gone within 24 hours, just cover the baking dish with foil and leave it on the counter. The topping stays crisper this way compared to refrigerating.

Refrigerator storage: For longer keeping, transfer portions to an airtight container—it’ll stay good for 3-4 days. The caramel will thicken up when chilled, which I actually love for breakfast servings!

Freezing: Yes, you can freeze it! Cool completely, then wrap individual portions tightly in plastic wrap followed by foil. They’ll keep for 2 months. Thaw overnight in the fridge before reheating.

Reheating Like a Pro

Oven method: My absolute favorite way to revive leftovers! Preheat to 350°F, place servings in an oven-safe dish, and warm for 10-15 minutes until the caramel starts bubbling again. This brings back that fresh-from-the-oven crispiness.

Air fryer hack: For single servings, 3 minutes at 325°F works wonders—just enough to re-crisp the topping without overcooking the apples.

Microwave (in a pinch): 30-second bursts at 50% power, covering with a paper towel to prevent splatters. It won’t get crispy, but it’ll satisfy that late-night craving!

One warning: however you reheat it, that caramel gets hot—give it a minute to cool unless you want to reenact that scene from Home Alone where Kevin burns his mouth. Not that I’d know from experience or anything…

Nutritional Information

Now, I’m no nutritionist – I’m just a home cook who believes dessert should be enjoyed without too much overthinking! But since I know some folks like to keep track, here’s a general idea of what you’re getting in each serving of this Caramel Apple Crisp. (Just remember – these numbers can change based on your exact ingredients, especially the caramel sauce and apple varieties you choose!)

A standard 1/6 portion of this recipe comes out to roughly:

  • 320 calories
  • 52g carbohydrates (that’s all that sweet caramel and apple goodness!)
  • 12g fat
  • 3g protein
  • 4g fiber (thank you, apple skins and oats!)

There’s about 28g of sugar per serving – which sounds like a lot until you remember that apples and caramel are naturally sweet to begin with! The brown sugar and caramel sauce do most of the work here.

Now, if you’re anything like me, you’ll probably be enjoying this warm with a scoop of vanilla ice cream melting over the top… which means all these numbers go right out the window in the best possible way. Sometimes you just need to savor the moment – and this crisp is totally worth every delicious bite!

Caramel Apple Crisp FAQs

I get so many questions about this recipe every time I make it for friends—here are the answers to the most common ones!

Can I use store-bought caramel sauce?

Absolutely! While homemade caramel is divine, a good quality store-bought sauce works perfectly in a pinch. Just look for one with real cream and butter in the ingredients—the thicker the better. My grocery store favorite is the kind sold in the ice cream topping aisle rather than the baking section.

Why did my topping sink into the apples?

This usually happens if the apples weren’t sliced thinly enough (they release too much juice) or if the crisp wasn’t baked long enough for the topping to set. Next time, bake until you see steady bubbling around the edges—that caramel should be thick and syrupy!

Can I make this ahead of time?

You can assemble everything in the baking dish and refrigerate overnight (hold off on baking). The topping might soften slightly, so I’ll often mix that separately and sprinkle it on just before baking. Leftovers actually taste amazing reheated—the caramel flavor deepens!

What’s the best apple variety to use?

My gold standard is Granny Smith for their tartness, but any firm baking apple works. Mix varieties for complexity—I love pairing tart Honeycrisp with sweet Fuji. Just avoid mealy apples like Red Delicious!

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Caramel Apple Crisp

Irresistible Caramel Apple Crisp Recipe with 6 Cups of Apples


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  • Author: Bites & Bliss
  • Total Time: 55 mins
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A delicious dessert combining tart apples with a sweet caramel sauce and crispy oat topping.


Ingredients

Scale
  • 6 cups thinly sliced apples
  • 1/2 cup caramel sauce
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Spread apples in a greased 9×9 inch baking dish.
  3. Drizzle caramel sauce over apples.
  4. Mix flour, oats, brown sugar, cinnamon, and salt in a bowl.
  5. Stir in melted butter until mixture is crumbly.
  6. Sprinkle topping evenly over apples.
  7. Bake for 35-40 minutes until golden brown.
  8. Cool slightly before serving.

Notes

  • Use tart apples like Granny Smith for best results.
  • Serve warm with vanilla ice cream.
  • Store leftovers covered in the refrigerator.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 30mg

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