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Caramel Apple Crisp

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Caramel Apple Crisp by Nutmeg Nanny

It’s 8:08am we were supposed to be on the road at 8am sharp….whoops. This morning my boyfriend and I are off to Ohio for my best friends wedding. You all know the lucky gal. I made her the yummy lemon cake 🙂 So while I’m running late I thought it would be the best time to do a quick post before we hit the road.

I’m leaving you with a delicious caramel apple crisp recipe. Just as a warning the lemon makes the caramel taste a bit weird but when it cooks together it mellows out a lot. When I first tasted my caramel I was sure I had burned it (even though it didn’t look burned) because of it’s taste, but I cooked it with the apples in the oven anyway and realized it’s ok after baking. Enjoy!

Caramel Apple Crisp by Nutmeg Nanny


Caramel Apple Crisp

Yield: 9x13 pan

Prep Time: 15 minutes

Cook Time: 50

Total Time: 65 minutes


For topping:
1 cup all purpose flour
1/4 cup old fashioned oats
10 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
10 tablespoons chilled unsalted butter - diced

For filling:
1/2 cup sugar
1/4 cup unsalted butter, diced
2 tablespoon fresh lemon juice
1/2 teaspoon salt
3 pounds apples, peeled, cored and sliced

Source: Epicurious


For topping:
Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form.

For filling:
Preheat oven to 375°F.

Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes.

Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.

Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes.

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