Caramel Apple Crisp: A Warm, Comforting Dessert
If there is one dessert that captures the essence of comforting fall evenings, it has to be caramel apple crisp. The combination of tender apples, a buttery oat topping, and rich caramel sauce makes this a crowd pleaser for any gathering. I love making this dessert because it strikes the perfect balance between sweet, tart, and buttery flavors, and it is surprisingly easy to put together. Let me guide you through my favorite way to make this delicious treat.
This classic apple crisp recipe features an extra layer of buttery oat crisp topping that traditional apple crisp so very much needs! Yes, I said it! I love apple crisp but the topping is JUST as important as the filling.
Apple recipes are a real treat. Once August arrives, I’m ready to head to an apple orchard and pick a variety of apples. I like to use those apples in homemade applesauce, which, if you have not made before, you need to try it! Then, I make my mom’s favorite dessert, apple crisp and apple cupcakes. Any leftover apples get used to make homemade apple jello shots which is fun for a girl’s weekend.
Why You Will Love This Recipe
You will love this recipe because it takes simple ingredients and transforms them into a truly special dish. The combination of spiced apples, buttery oat topping, and a drizzle of caramel sauce creates layers of flavor and texture that are both comforting and satisfying. The double layer of oat topping makes every bite full of crunch, while the tender apples bring a natural sweetness balanced by a hint of tartness.
This recipe is perfect for both beginners and experienced bakers looking for an easy, yet impressive treat to share with family and friends. Plus, the aroma that fills your kitchen while it bakes is enough to make anyone eager for that first warm bite.
A Taste of Childhood Memories
Caramel apple crisp always takes me back to my childhood spent at the family cottage in northern Wisconsin. My grandmother and mom would make this dessert every time we visited, and the smell of spiced apple baking would fill the entire cottage. It was a tradition that made those weekends extra special.
The ingredients were always easy to find at the local grocery store, which made it simple to whip up even if the trip was spontaneous.
No visit to the cottage felt complete without the warm, comforting taste of apple crisp fresh from the oven. It was more than just a dessert; it was a symbol of family and togetherness.
How Do You Make Apple Crisp?
When it comes to making caramel apple crisp, I like to keep things simple but effective, focusing on fresh ingredients and the right techniques to bring out the best flavors. The first step is all about preparation. I start by selecting apples that are firm and slightly tart, like Granny Smith or Honeycrisp. These apples hold their shape well during baking and add the perfect balance of tartness to offset the sweetness of the caramel and the topping.
I make sure the apples are peeled, cored, and sliced evenly. This ensures that they all cook at the same rate, resulting in a tender, consistent filling. I then toss them in lemon juice, sugar, cinnamon, and nutmeg. This combination of spices not only enhances the flavor of the apples but also creates an aroma that reminds me of fall gatherings and family dinners.
For the oat topping, I prefer a mix of old-fashioned oats, flour, both brown and white sugar, and warm spices. It is very important to use room temperature butter and work it into the dry ingredients until the mixture is crumbly. This ensures that the topping crisps up nicely and has that buttery, slightly caramelized taste that complements the apples perfectly.
The layering is just as important as the ingredients. I press half of the oat topping into the baking dish to form a sturdy base. This step not only adds texture but also helps the apples stay in place and soak up the flavors as they bake. After spreading the apples evenly, I sprinkle the rest of the oat topping on top. This double layer creates a satisfying crunch in every bite.
Finally, I bake the crisp at 350 degrees Fahrenheit, covering it initially to prevent overbrowning and then uncovering it towards the end to achieve that perfect golden finish. The drizzle of caramel sauce at the end is what ties everything together. It adds a rich, sweet note that makes this dessert truly special. This process, from start to finish, is designed to create a dish that is comforting, flavorful, and memorable every time.
NEVER WATERY: This old fashioned caramel apple crisp is not soggy like most recipes I have tried. That’s because my recipe has a crumble topping on the bottom of the baking dish as well the traditional crisp topping. This helps to absorb a light amount of natural sugar and liquid from the apples as it bakes in the oven. In fact, I often hear that this recipe tastes even better the second day once all the juices settle. Adding caramel sauce will give it some more moisture to the top layer.
Baking Tips
Apple Best for Baking Apple Crisp: Use tart apples like Granny Smitch, Honeycrisp, Golden Delicious, or Pink Lady (Cripps Pink).
- Old-FASHIONED OATS: Made from steel-cut oats that are rolled to make them flat. In addition, they cook faster than steel-cut oats. They are also called whole oats, rolled oats. I like to use Quaker Old-fashioned Oats.
- When is the best time of year to pick apples? Apple harvest typically takes place during the coolor months from September through October. If you’ve picked your own apples, this apple recipe won’t disapoint.
- CARAMEL SAUCE: I like to drizzle caramel sauce over the apple crisp before serving. Here is a homemade caramel sauce recipe I like to use for this apple dessert.
- CRISP TOPPING TECHNIQUE: Cut butter into small cubes and allow to come to room temperature. Toss the butter in a little at a time and use your hands to ensure the dry ingredients is generally coated in the butter. You may use a mixer, but make sure the crisp topping texture is still crumbly. Feel free to add your favorite nuts like pecans, almonds, or walnuts to the topping.
- TOPPING REDUCTION: This recipe is for a double layer of apple crisp oat topping. It can easily be modified for 1 oat topping. Simply split the topping ingredients in half and only use as a topping to the apple crisp.
Frequently Asked Questions
What is the best type of apple to use for apple crisp?
I recommend using apples that are firm and slightly tart, like Granny Smith or Honeycrisp. These apples hold their shape well during baking and provide the perfect balance of tartness to complement the sweetness of the caramel and the oat topping.
Can I use quick oats instead of old-fashioned oats?
While quick oats can be used in a pinch, old-fashioned oats are preferred because they provide a better texture. Quick oats may result in a softer topping, whereas old-fashioned oats give that classic crispiness we all love.
How do I prevent my apple crisp from becoming too watery?
To prevent a watery apple crisp, make sure to use apples that are firm and not overly ripe. Also, tossing the apples in a little flour along with the sugar and spices can help absorb excess moisture while baking.
Can I make this dessert ahead of time?
Yes, you can make apple crisp ahead of time. Simply assemble it, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When you are ready to bake, allow it to come to room temperature first or add a few extra minutes to the baking time.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. You can reheat individual servings in the microwave or reheat the entire dish in the oven until warmed through.
Can I freeze apple crisp?
Yes, apple crisp can be frozen either before or after baking. If freezing before baking, assemble the crisp and wrap it tightly before placing it in the freezer. When you are ready to bake, thaw it in the refrigerator overnight and then bake as directed. If freezing after baking, let it cool completely, then wrap it well and freeze. To reheat, thaw in the refrigerator and warm in the oven.
Looking for more fall desserts? Check out these options!
- Caramel Apple Cheesecake Dip
- Air Fryer Baked Apples
- Caramel Apples
- Caramel Apple Cupcakes
- Caramel Apple Jello Shots
- Pumpkin Spice Latte Cupcakes
- Butter Pecan Cookies
- Maple Bacon Cupcakes
- Turtle Thumbprint Cookies
Caramel Apple Crisp
Ingredients
For the Double Oat Topping
- 2 cup flour
- 2 cup old fashioned oats
- 1 1/2 cup packed brown sugar light
- 1/2 cup sugar
- 1 tsp ground cinnamon divided
- 1 tsp ground nutmeg
- 1 1/2 cup butter (3 sticks), at room temperature
For the Apples
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 cup sugar
- 1 tbsp lemon juice
- 12-14 pcs medium apples peeled cored and sliced
- 1 batch caramel sauce I used Smuckers
Instructions
- 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 9×13 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.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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33 Responses
Hi! Excited to make this for a fall girls dinner next week! If I made ahead the night before, what would be the best way to reheat before serving? Thanks!
Hi Mary. You can pop it back into the oven for 15-20 minutes on low heat, maybe 275 degrees’ over with foil. Since the crisp does not need to be refrigerated, it makes it easy to pop in the oven or serve at room temperature. Hope that helps.
It does help. Thank you!