Description

This salted caramel apple crisp builds deep, buttery, salty-sweet flavor right into the filling and topping without the stress of making homemade caramel. Tender spiced apples, a crunchy oat crumble, and a ribbon of salted caramel create the ultimate comfort dessert that’s easier than pie.

Ingredients

Scale

6 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced into 1/4-inch thick slices
1 cup packed brown sugar (light or dark), divided
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, melted
1 tablespoon lemon juice
1/2 cup salted caramel sauce (store-bought, like Trader Joe’s or Stonewall Kitchen), divided
1 cup all-purpose flour
1 cup rolled oats (old-fashioned)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
Flaky sea salt (like Maldon), for finishing

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Peel, core, and slice 6 medium apples into 1/4-inch thick slices (about 8 cups).
In a large bowl, combine sliced apples with 1/2 cup packed brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons melted unsalted butter, and 1 tablespoon lemon juice. Toss until evenly coated. Drizzle in about 1/4 cup of salted caramel sauce and toss again.
In a separate medium bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, 1 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Add 1/2 cup cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
Pour the apple mixture into the prepared baking dish and spread into an even layer. Sprinkle the oat crumble topping evenly over the apples. Drizzle another 2 tablespoons of salted caramel sauce over the top of the crumble.
Place the dish on a baking sheet to catch drips. Bake for 45-50 minutes, or until the topping is golden brown and the apple filling is bubbly around the edges. If the topping is browning too quickly after 30 minutes, loosely tent the dish with foil.
Let the crisp cool on a wire rack for at least 15-20 minutes. Right before serving, sprinkle a generous pinch of flaky sea salt over the top. Drizzle with the remaining salted caramel sauce.

Notes

Let the crisp rest for 15-20 minutes after baking to allow the filling to set. Use a mix of tart and sweet apples for best flavor. Keep butter cold for the crumble topping. You can assemble the crisp up to 24 hours in advance and refrigerate; add 5-10 minutes to baking time if starting from cold.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 380
Sugar: 42
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 62
Fiber: 4
Protein: 4

Keywords: apple crisp, salted caramel, oat crumble, fall dessert, easy apple dessert, apple crisp recipe, salted caramel apple crisp