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Perfect Salted Caramel Apple Crisp with Oat Crumble

Salted Caramel Apple Crisp with Oat Crumble - featured image
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This Salted Caramel Apple Crisp with Oat Crumble features tender apples, a crunchy oat topping, and ribbons of homemade salted caramel. It’s the ultimate fall dessert that comes together in about an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon flaky sea salt (plus more for finishing)
  • 1 teaspoon vanilla extract
  • 6 medium apples (about 2.5 lbs or 1.1 kg), peeled, cored, and sliced into 1/4-inch thick pieces
  • 2 tablespoons (15g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup (90g) old-fashioned rolled oats
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, cut into small cubes

Instructions

  1. Make the Salted Caramel Sauce: Place the granulated sugar in a heavy-bottomed saucepan over medium heat. Stir occasionally with a whisk as the sugar begins to melt. It will clump at first — that’s normal. Keep stirring until it turns into a smooth, amber-colored liquid, about 6-8 minutes.
  2. Once the sugar is fully melted and reaches a deep amber color (think the color of a copper penny), remove the pan from the heat immediately. Carefully whisk in the butter pieces. The mixture will bubble up vigorously — don’t panic, just keep whisking until the butter is fully incorporated.
  3. Slowly pour in the heavy cream while whisking constantly. Again, it will bubble up. Keep whisking until the sauce is smooth and glossy.
  4. Whisk in the flaky sea salt and vanilla extract. Transfer the caramel to a heat-safe jar or bowl and let it cool slightly while you prepare the apples and crumble. You should have about 1 1/4 cups of caramel sauce.
  5. Prepare the Apple Filling: Preheat your oven to 350°F (175°C).
  6. In a large mixing bowl, combine the sliced apples, flour, granulated sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt. Toss everything together until the apples are evenly coated.
  7. Let the apples sit for 5 minutes while you make the crumble.
  8. Make the Oat Crumble Topping: In a medium bowl, whisk together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
  9. Add the cold butter cubes to the dry mixture. Using a pastry cutter, fork, or your hands, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  10. Place the crumble in the refrigerator while you assemble the crisp.
  11. Assemble the Crisp: Lightly grease your 9×13-inch baking dish with butter or non-stick spray.
  12. Spread the apple mixture evenly in the prepared dish.
  13. Drizzle about 1/2 cup of the salted caramel sauce over the apples. Don’t stir it in — let it pool in spots.
  14. Sprinkle the cold oat crumble evenly over the top. Don’t press it down; leave it loose.
  15. Bake the Crisp: Place the baking dish on a rimmed baking sheet to catch any bubbly caramel that might overflow.
  16. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. The apples should be tender when pierced with a fork.
  17. Remove from the oven and let it cool on a wire rack for at least 15 minutes.
  18. Drizzle the remaining salted caramel sauce over the warm crisp. Sprinkle with an extra pinch of flaky sea salt right before serving.

Notes

For the apples, use a mix of sweet and tart varieties like Honeycrisp and Granny Smith. Keep the butter cold for a crunchy crumble. Watch the caramel carefully as it can burn quickly. Let the crisp rest for at least 15 minutes after baking to allow the filling to set. Store leftovers in the refrigerator for up to 4 days. The crisp can be frozen unbaked for up to 3 months.

Nutrition

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

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