Warm apple crisp made with old fashioned oats, fresh fall apples, spiced perfectly and drizzled with caramel sauce. Â This double layer apple crisp is to die for and tastes even better on the second day when all the juices are released slightly into the oat topping.
With kids heading back to school and fall right around the corner, I thought I would get an early start on celebrating the fall harvest. Â I love a good apple crisp with warm cinnamon apples and a delicious buttery oat topping.
Â I love a good apple crisp recipe that has a good amount of crumbly topping. Â The first time I baked a double layer apple crisp with a bottom layer of the oat crisp and a top layer of the oat topping, I fell in love. Â The only thing that can make an apple crisp better is two layers of the topping. Â If you have never tried it, it’s a must! Â This Â Caramel Apple Crisp recipe can be made with just 1 layer of topping, however.
Fresh apples find their home between generous layers of a delicious and perfectly spiced crumbly, crisp mixture. Â Caramel Apple Crisp is the perfect dessert for serious apple lovers.
Adding caramel sauce to apple crisp just makes sense. Â Caramel and apples pair together perfectly. Â Add a little salt and you have salted caramel apple crisp. Â Caramel Apple Crisp is amazingly delicious.
This Caramel Apple Crisp is not soggy like most recipes I have come across. Â Actually, it has the perfect amount of moisture. Â Adding caramel sauce will give it some more moisture to the top layer. Â I like this recipe best served on the second day.
This easy Caramel Apple Crisp recipe with tender apples has two generous layers of crispy, crumbly topping made with flour, oats, sugar and butter.
This classic apple crisp recipe gets a makeover with an extra layer of oat topping and lots of caramel sauce. Â Serve the apple crisp warm with a scoop of vanilla ice cream or whipped cream.
This easy caramel apple crisp with tender apples has 2 generous layers of crispy, crumbly topping made with buttery oats and caramel sauce.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
- [b] For the Double Oat Topping
- [/b]2 cups flour
- 2 cups old fashioned oats
- 1 1/2 cups packed brown sugar, light
- 1/2 cup sugar
- 1 teaspoon ground cinnamon, divided
- 1 teaspoon ground nutmeg
- 1 1/2 cups butter (3 sticks), at room temperature
- [b]For the Apples
- [/b]1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 12-14 medium apples peeled, cored and sliced
- 1 caramel sauce, I used Smuckers
Preheat oven to 350 degrees F (175 degrees C).
Peel, core and slice apples and toss with lemon juice. Toss apples with 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon ground nutmeg; set aside.
In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar and sugar. Cut butter into mixture until crumbly.
Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
Cover crumb mixture with apple slices and juice, then sprinkle remaining crumb mixture on top of sliced apples.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender. Cover with foil for the first 30-30 minutes then uncover and allow topping to brown lightly.
Drizzle with caramel sauce and serve.
This recipe is for a double layer of oat topping. It can easily be modified for 1 oat topping. Simply split the topping layer in half.