Caramel Apple Crisp

There’s just something magical about the combination of warm apples, gooey caramel, and a golden oat topping that gets me every time. I remember the first time I made this Caramel Apple Crisp on a chilly fall afternoon — my kitchen smelled like heaven, the kind that wraps around you like a blanket. It’s that kind of recipe that turns simple ingredients into a rustic, bakery-worthy dessert with very little fuss.

This one’s a total crowd-pleaser. Whether you’re baking it up for a holiday gathering or just want a cozy treat to curl up with after dinner, this Caramel Apple Crisp checks all the boxes: easy, comforting, and absolutely delicious.

And let’s be honest — while it screams fall with all those warm spices and apples, I make this all year round. It’s especially dreamy served warm with a scoop of vanilla ice cream that slowly melts into the cracks of that golden crisp topping. Are you drooling yet? Because I definitely am.

Let’s get into it!

this recipe

Why You’ll Love This Caramel Apple Crisp

• Quick to Prep: Just 15 minutes of prep time — no peeling dozens of apples or making a complicated crust.

• Pantry-Friendly: Uses simple ingredients you probably already have on hand.

• Customizable: Make it your own with extra mix-ins like pecans or a splash of vanilla.

• That Caramel Drizzle: Adds the perfect rich, buttery flavor that takes this crisp over the top.

Ingredients You’ll Need

For the Apple Filling:

• 5 cups peeled and sliced apples (Granny Smith or Honeycrisp are best)

• ¼ cup granulated sugar

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• ¼ teaspoon salt

• 2 tablespoons all-purpose flour

• ½ cup caramel sauce (store-bought or homemade)

For the Crisp Topping:

• ¾ cup old-fashioned oats

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• ½ cup unsalted butter, cold and cut into cubes

STEP 1: PREHEAT AND PREP

First things first — preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish. I usually use a little butter or nonstick spray, just to make sure nothing sticks to the corners.

STEP 2: MIX THE APPLE FILLING

In a large mixing bowl, combine your sliced apples, sugar, cinnamon, nutmeg, salt, and flour. The flour helps thicken the juices from the apples as they bake so you don’t end up with a soggy bottom (nobody wants that). Toss everything together until the apples are evenly coated.

I personally like to use a mix of Granny Smith and Honeycrisp apples — the tartness from the Granny Smith balances beautifully with the sweet caramel.

STEP 3: ASSEMBLE THE BASE

Pour your apple mixture into the prepared baking dish and spread it out evenly. Don’t worry if it looks like a lot — the apples will shrink down as they bake.

Now comes the fun part: drizzle the ½ cup of caramel sauce right over the top. Don’t worry about being precise here — those sweet rivers of caramel will bubble up and blend perfectly with the apples as they bake.

STEP 4: MAKE THE CRISP TOPPING

In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Then add your cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients. The mixture should look crumbly and a little chunky, like coarse sand.

If you want to mix it up, you can toss in a handful of chopped pecans or even some chopped walnuts for a little added crunch.

STEP 5: TOP AND BAKE

Sprinkle your crumble topping evenly over the caramel-coated apples. Try to cover the fruit as much as possible — the topping is one of the best parts, after all.

Pop the dish into your preheated oven and bake for 40–45 minutes, or until the top is golden brown and the apples are tender and bubbling around the edges.

Now that your Caramel Apple Crisp is in the oven and your kitchen smells like cinnamon and caramel dreams, let’s talk about what happens next — and how to make sure this dessert is absolutely perfect every single time. This part of the recipe is where all the textures and flavors come together: buttery crisp topping, bubbling sweet apples, and that signature caramel finish.

Let’s finish this beauty and dive into some tried-and-true tips, tricks, and variations you’ll want to try.

STEP 6: LET IT COOL (JUST A LITTLE)

Once the crisp comes out of the oven, the hardest part is letting it sit for a few minutes — I know, trust me. But allowing it to cool slightly (about 10–15 minutes) helps the caramel and juices settle a bit so your serving isn’t a total puddle.

That said, don’t wait too long — this dessert is best served warm when the topping is still crisp and the caramel is nice and gooey.

SERVING SUGGESTIONS

While this crisp is amazing on its own, serving it with a scoop of vanilla ice cream takes it to the next level. The contrast between warm and cold, soft and crunchy, sweet and slightly tart — it’s basically dessert harmony.

Here are a few other ways to level up your serving game:

• Drizzle with extra caramel sauce just before serving (especially if you’re serving guests).

• Top with whipped cream for a lighter, fluffier finish.

• Dust with powdered sugar for a little extra presentation sparkle.

TIPS FOR THE BEST CARAMEL APPLE CRISP

• Choose the Right Apples: A mix of tart and sweet apples gives you the best flavor. Granny Smiths hold their shape well, while Honeycrisps add natural sweetness.

• Cold Butter is Key: Don’t skip this! Cold butter helps keep the topping crumbly and crisp. Soft or melted butter will make the topping greasy and flat.

• Don’t Overbake: Keep an eye on your crisp during the last 5-10 minutes. You want the top golden and crunchy, but not burnt. The apples should be soft but not mushy.

• Make it Ahead: You can assemble the filling and topping separately ahead of time. Store them in the fridge, then layer and bake fresh when you’re ready to serve.

EASY VARIATIONS TO TRY

Once you’ve mastered the classic version, here are a few fun twists to experiment with:

• Add Chopped Nuts: A handful of chopped pecans or walnuts mixed into the topping adds great crunch and flavor.

• Switch Up the Fruit: Try mixing in some sliced pears or fresh berries with the apples for a fruitier variation.

• Spice It Up: Add a pinch of ground ginger or cardamom to the filling for a spiced twist.

• Boozy Version: Stir a tablespoon of bourbon or spiced rum into the caramel sauce before drizzling it over the apples — it adds amazing depth.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend and certified gluten-free oats to make this crisp gluten-free.

STORAGE AND LEFTOVERS

Got leftovers? Lucky you. Here’s how to store and reheat:

• Fridge: Let the crisp cool completely, then cover it and refrigerate for up to 3 days.

• Reheating: Warm individual servings in the microwave for about 30–60 seconds. For larger portions, pop it back in the oven at 300°F for 10–15 minutes to re-crisp the topping.

• Freezing: You can freeze the baked crisp, but keep in mind that the topping may lose some of its crunch when thawed. If you do freeze it, wrap tightly and thaw in the fridge overnight before reheating in the oven.