Caramel Apple Crisp
Caramel apple has always been one of my favorite flavor combinations, so this caramel apple crisp is exactly the kind of dessert I want to make all fall long.
- 1 c. packed light brown sugar
- 4 tbsp. salted butter
- 1/2 c. heavy cream
- 1 tbsp. vanilla extract
- 1/4 tsp. kosher salt
- 3/4 c. all-purpose flour
- 3/4 c. old-fashioned rolled oats
- 3/4 c. packed light brown sugar
- 1/2 c. chopped pecans
- 1/4 tsp. baking powder
- Pinch of kosher salt
- 6 tbsp. salted butter, melted
- 3 lb. Granny Smith apples (about 8), peeled and sliced 1/4 inch thick
- 2 tbsp. cornstarch
- 1 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- Juice of 1/2 lemon
- Vanilla ice cream or whipped cream, for serving
- Preheat the oven to 350˚F. Make the caramel: Cook the brown sugar, butter, heavy cream, vanilla, and salt in a 12-inch ovenproof skillet over medium-low heat, whisking constantly, until the butter is melted, the sugar is dissolved and the sauce is smooth, slightly thickened and darker in color, 5 to 7 minutes. Turn off the heat and remove 1/2 cup of the caramel from the skillet; set aside. Let both the pan and caramel cool slightly.
- Make the topping: Whisk the flour, oats, brown sugar, pecans, baking powder, and salt in a large bowl. Drizzle with the melted butter and stir to coat.
- Make the filling: Toss the apples, cornstarch, granulated sugar, cinnamon, and lemon juice in a large bowl until combined. Transfer to the skillet and toss gently in the caramel to coat.
- Scatter the topping over the apple filling, letting it clump slightly. Bake until the topping is golden brown and the filling is bubbling around the edges, 50 to 55 minutes.
- Drizzle the reserved caramel over the crisp (you may need to rewarm it in the microwave). Serve the crisp warm with ice cream or whipped cream.
1 hr 30 mins
Caramel apple has always been one of my favorite flavor combinations, so this caramel apple crisp is exactly the kind of dessert I want to make all fall long.
It starts with tart Granny Smith apples tossed with cinnamon, lemon juice, sugar, and cornstarch, then gets baked in a buttery homemade caramel sauce. As the apples soften, they release their juices and mingle with the rich caramel, creating the most superb filling. The topping is just as good: a crumbly mixture of flour, old-fashioned oats, brown sugar, chopped pecans, baking powder, salt, and melted butter.
It bakes into golden, crunchy clusters that balance the sweet apples underneath. And because there’s already caramel in the skillet, I reserve some to drizzle over the finished crisp before serving, because why not? This is an especially easy apple dessert because everything comes together in one ovenproof skillet, so there’s no separate baking dish to mess with.
Add a scoop of vanilla ice cream or a dollop of whipped cream so it melts into the hot apples and crunchy pecan topping, making every bite taste like the best caramel apple you’ve ever had—only much easier to eat with a spoon. How should you store leftover apple crisp?
Store leftover crisp covered in the refrigerator for up to 4 days. Reheat in a 350 degrees F oven until warmed through, and warm the extra caramel sauce separately before serving.
Can you make caramel apple crisp ahead of time? The caramel sauce and topping can be prepared up to 2 days ahead and refrigerated separately.
Assemble the crisp just before baking for the best texture.
FOR THE CARAMEL:
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
FOR THE TOPPING:
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecans
