This simple and easy caramel apple crisp is the perfect addition to your fall menu. Tart Granny Smith apples are combined with warm spices and melted caramel and topped with a buttery homemade crisp topping.
I have a real soft spot for apple crisp. Especially when it’s topped with vanilla ice cream, it just might be my favorite dessert.
The great thing about this crisp is that it’s super easy to make! You peel and slice your apples, mix in spices, pour in your melted caramel, and top with a homemade butter crisp topping. I opted not to put nuts in my topping, but feel free to add up to 1/3 cup of your favorite chopped nuts. My favorite nut addition is pecans!
Recipe Highlights
Caramel Apple Crisp
Why you will love it: this crisp is easy to make, can be prepped 1 day in advance, and is great served plain or smothered in vanilla ice cream.
Recommended tools: you will need a 9×9 pan and mixing bowls.
Cooking time: just a quick 45 minutes!
Servings: you can easily get six generous servings out of this recipe.
This easy caramel apple crisp is pure cozy comfort! Granny Smith apples tucked under a buttery oat topping, with gooey, melted caramel in every bite! It tastes like fall in a dish, and no one will guess it starts with store-bought caramels.
Recipe Breakdown
- Buttery oat topping: A simple, buttery topping made from old-fashioned oats and brown sugar that pairs perfectly with the sweet caramel apples.
- Easy caramel sauce: The sauce couldn’t be easier, as you simply melt down store-bought caramels (or caramel bits) with milk. It melts down super creamy and tastes just as good as homemade.
- Spiced apple filling: I love using tart Granny Smith apples for this crisp, as they are slightly sour, which pairs wonderfully with the buttery, sweet filling and topping. I added cinnamon, but if you had apple pie spice on hand, that would be a lovely addition.
- How to serve: I like to let my apple crisp cool about 80%, scoop it into a bowl, top with vanilla ice cream, and DIG IN! If you’re not a fan of ice cream, it’s also lovely served with whipped cream.
- Storage and leftovers: If you have leftovers (good luck), you can keep them for up to 2 days on the counter, covered with plastic wrap. This is assuming your home is not overly warm or humid. To keep your apple crisp fresher for longer, store it covered in the refrigerator for up to 5 days.
- Reheating: If you’re not a fan of cold apple crisp, you can warm it in the microwave or in a 350 degrees F oven for 10-15 minutes.
Caramel apple crisp > self control
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Caramel Apple Crisp Recipe FAQ’s
My Pro Tips
Substitutions
Because who actually has everything on hand?
- Apple filling:
- If you can’t find Granny Smith apples, other tart apple options are Cortland, McIntosh, or Honeycrisp.
- You can substitute the flour with 1-½ teaspoons of cornstarch in the filling.
- If you don’t have cinnamon, you can replace it with apple pie or pumpkin pie spice.
- Crisp topping:
- Old-fashioned oats are ideal for their texture, but you can substitute quick oats if that’s what you have on hand.
- Feel free to add up to 1/3 cup of nuts to the topping. Pecans are my favorite, but walnuts, hazelnuts, and almonds are equally delicious.
- If you like salted butter, it’s fine. Use salted butter.
- Caramel sauce:
- You can replace the melted caramel with a homemade caramel sauce or a jarred caramel sauce.
- It doesn’t matter whether you use the wrapped caramels or the caramel nibs. Typically, both are Kraft brand products and can be found in the baking aisle.
- Any milk, whether dairy or non-dairy, can be used for this recipe. My personal preference is whole dairy milk.
More Delicious Apple Recipes
Caramel Apple Crisp
Ingredients
For topping:
- ¾ cup brown sugar
- ⅔ cup all-purpose flour
- ⅔ cup old fashioned oats
- ½ cuo unsalted butter, melted
- ½ teaspoon kosher salt
For caramel:
- 6 ounces caramels , unwrapped cubes or caramel nibs
- 2 tablespoons milk
For apple filling:
- 6 cups thinly sliced Granny Smith apples, peeled
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F.
For topping:
- In a mixing bowl add brown sugar, all-purpose flour, old-fashioned oats, melted butter, and kosher salt.
- Mix together until the topping is well combined and the texture is crumbly.
- Set aside while you work on the filling.
For caramel:
- In a medium-sized skillet set over medium heat add caramels and milk.
- Gently stir until the caramel is fully melted and smooth.
- Turn off the heat and keep warm while you prepare your filling. You should have about 1/2 cup melted caramel.
For apple filling:
- In a large mixing bowl add sliced apples, brown sugar, flour, cinnamon, and kosher salt. Stir until the apples are equally coated.
- Pour melted caramel over the apples and stir to combine.
For assembly and baking:
- Add apple filling to a 9×9 casserole dish and top evenly with the crumble topping.
- Bake for 45 minutes or until the apples are soft and the topping is golden brown.
- Let cool and enjoy with ice cream or whipped cream.
- Store any leftovers covered on the counter for 1 or 2 days, or for longer storage, keep covered in the fridge for up to 4 days.
Notes
- I like to use Granny Smith apples for that perfect sweet and tart combination. For a sweeter, crispier texture, you can use your favorite baking apple. Other tart apple options are Cortland, McIntosh, or Honeycrisp.
- You can use caramel bits or the bagged square soft caramels. If you use the square caramels, be sure to unwrap them.
- Serve with ice cream, whipped topping, or simply on its own.
- Store covered on the counter for up to 2 days.
- If your home is warm or you want to keep your crisp for more than 2 days, cover and store refrigerated for up to 5 days.
- Warm leftovers in the oven for 10–15 minutes at 350 degrees F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.