Save This Salted Caramel Apple Crisp brings together everything you crave in a fall dessert juicy cinnamon apples bubbling under a buttery oat topping all finished with a golden drizzle of homemade salted caramel. It is my go-to when the air is cool and I want the house to smell like childhood memories and cozy evenings.
The first time I made this I doubled the caramel sauce just so I could have extra for ice cream and pancakes the next morning It is so nostalgic it has become our Thanksgiving centerpiece dessert.
Ingredients
- Apples: choose crisp tart varieties like Granny Smith or Honeycrisp for best texture and flavor
- Brown sugar: gives rich molasses depth to both apples and crumble
- Rolled oats: create the topping’s chewy golden texture old-fashioned oats hold up better than quick oats
- All-purpose flour: adds structure to the crumble use unbleached for a more natural flavor
- Unsalted butter: brings moisture and helps everything crisp in the oven European butter adds extra richness if you have it
- Ground cinnamon and nutmeg: warm up the dish with comforting spice always check your spices are fresh for fullest flavor
- Salted caramel sauce: homemade gives best flavor touch store-bought if rushed just find a thick creamy one
Instructions
- Prep the Apples:
- Peel core and chop apples into even half-inch chunks or slices This helps them bake evenly and soak up all the flavors.
- Season the Apples:
- Toss apples with brown sugar ground cinnamon pinch of nutmeg and a hint of salt Let them sit and macerate for at least fifteen minutes so they release juices and deepen in flavor.
- Make the Crisp Topping:
- In a bowl combine rolled oats brown sugar flour cinnamon and cold diced unsalted butter Rub mixture between your fingertips until it clumps into a mix of pebbly bits and buttery crumbs.
- Assemble the Crisp:
- Scatter apples in a greased skillet or baking dish Pour half your salted caramel over the fruit so apples stay juicy throughout Add all the oat crumble over the apples pressing down slightly so some bits get extra crispy.
- Bake:
- Place the dish in a preheated three hundred fifty degree Fahrenheit oven Bake for thirty five to forty minutes or until the topping is deeply golden and apples are bubbling at the edges.
- Finish with Salted Caramel:
- Once out of the oven let the crisp cool for about ten minutes Drizzle generously with remaining salted caramel while still warm
Save My daughter once claimed the crisp was "the best part of fall" which is high praise coming from her
Storage Tips
Store cooled apple crisp loosely covered in the refrigerator for up to four days To reheat scoop into a baking dish cover with foil and warm at three hundred twenty five degrees Fahrenheit or use the microwave for single servings Crunchy topping may soften so I sometimes run it under the broiler for a minute
Ingredient Substitutions
Swap pears for apples using firmer varieties Combine apples and pears for extra depth For gluten free use certified gluten free oats and your favorite cup for cup flour blend Coconut sugar can sub for brown sugar for a caramel-like flavor without processed sugar
Serving Suggestions
Scoop hot apple crisp into bowls paired with vanilla ice cream a dollop of cinnamon whipped cream or Greek yogurt on the side If feeling fancy sprinkle a touch of flaked sea salt before serving which plays up the salted caramel theme
Cultural and Historical Context
Apple crisps originate from wartime home kitchens when pie ingredients were rationed and oats plentiful Their simplicity and comfort made them a classic in American and British fall baking Today adding salted caramel is a modern twist that takes it to dessert stardom
Seasonal Adaptations
Try adding fresh cranberries in late fall for tartness Top with toasted pecans or walnuts when winter rolls in Sliced peaches make a summery version using the same crisp base
Save Guests always request the recipe when I serve this at autumn gatherings Plus it is perfect for potlucks or bringing to a neighbor.
Kitchen Guide
- → What apples work best for this dessert?
Firm, tart apples like Granny Smith or Honeycrisp hold their shape and give a balanced flavor.
- → Can I make the caramel ahead?
Yes, homemade or store-bought caramel can be prepared in advance and stored in the refrigerator.
- → Should the oat topping contain nuts?
Add chopped pecans or walnuts for extra crunch, or omit them to suit allergies and preferences.
- → How do I prevent a soggy bottom layer?
Use firm apples and bake until juices bubble and the topping is deeply golden and crisp.
- → Is it served warm or cold?
This dish is best enjoyed warm, optionally topped with vanilla ice cream or whipped cream.
- → Can I freeze this dessert?
Freeze leftovers in an airtight container and reheat to restore the crispy topping texture.