Caramel Apple Crisp
This Caramel Apple Crisp features a spiced apple filling that’s tossed with homemade caramel sauce and topped with a buttery oat topping. Serve with extra caramel sauce and a scoop of ice cream for a decadent fall dessert!
Creating This Recipe
This easy apple crisp recipe is a caramel-laden take on my classic apple crisp with oatmeal topping.
The spiced apple filling is made even more delicious with the addition of bourbon caramel sauce. I added a little bourbon to the apple filling as well for added richness.
Caramel apple crisp is much easier to make than apple pie and is a good alternative to keep in mind for special occasions like Thanksgiving. Or, make this apple crisp when you find yourself with an abundance of fall apples to use up!
I like to serve the apple crisp while it’s still warm, drizzled with a little extra caramel sauce for good measure. A scoop of vanilla ice cream on the side is a must, too!
Tools You’ll Need
You’ll need a few specific kitchen tools to prepare the scratch caramel sauce (if making) and the apple crisp itself:
- Measuring Cups and Spoons — For measuring the individual ingredients.
- 3-Quart Saucepan — Use a heavy-bottomed saucepan for making the caramel sauce.
- Whisk — For stirring the caramel sauce as it cooks.
- Vegetable Peeler — The apples need to be peeled before being sliced.
- Cutting Board and Knife — Use a cutting board that hasn’t come into contact with garlic or onion to prevent any lingering smells from transferring to the apples.
- Food Processor — For making the oatmeal topping. If you don’t have a food processor, use two butter knives, a pastry blender, or other method for cutting flour into butter.
- 8- to 10-Cup Baking Dish — Use a 9×9, 8×8, or 11×7-inch baking dish for this recipe.
Recipe Ingredients
You’ll need the following basic ingredients to make this fall apple crisp with caramel sauce.
For the caramel sauce:
- Bourbon
- Vanilla Extract
- Granulated Sugar
- Salted Butter
- Heavy Cream
- Sea Salt
For the apple crisp filling and topping:
- All-Purpose Flour
- Brown Sugar
- Kosher Salt
- Butter
- Old-Fashioned Oats
- Chopped Pecans (optional)
- Granny Smith Apples
- Lemon Juice
- Bourbon
- Vanilla Extract
- Ground Cinnamon
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Caramel Apple Crisp
This is an easy caramel apple crisp that requires about 30 minutes to prepare. Detailed instructions are provided in the recipe card at the end of the post, but here’s an overview of the recipe steps:
- Make the caramel sauce: I used my go-to bourbon caramel sauce recipe for making the apple crisp. Click that link if you need additional tips on making caramel sauce from scratch!
- Make the crisp topping: I pulled out my food processor to combine the butter, oats, flour, brown sugar, salt, and optional pecans.
- Make the apple filling: In a mixing bowl, combine the sliced apples, lemon juice, bourbon, vanilla, and cinnamon. Stir in ½ cup of caramel sauce.
- Assemble and bake: Turn the caramel apple filling into a casserole dish. Sprinkle the oat topping over the apples, then bake until golden brown and bubbling.
- Garnish and serve: I suggest serving the apple crisp while it’s still warm, with a drizzle of caramel sauce and a scoop of ice cream.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- Use tart baking apples. I prefer Granny Smith apples for this recipe, but any tart baking apple will do. You really need a tart apple to balance out the sweetness of the caramel sauce and sugar.
- Homemade caramel sauce is best, but of course you can use your favorite store-bought caramel sauce too! If you plan on purchasing the caramel sauce, choose a high-quality jar with ingredients you can pronounce. Avoid anything with corn syrup or preservatives, if possible.
- Make the caramel sauce in advance, if desired. The caramel sauce will last up to 1 week in the fridge, so consider making a batch a few days before assembling the apple crisp to save yourself time day of.
- Add pecans for texture and flavor. The pecans in the oatmeal topping are optional, but highly recommended. They add a buttery crunch to the apple crisp and pair so nicely with the flavors of cinnamon, apples, and bourbon in this recipe.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can the bourbon be omitted?
If you do not want to use the bourbon in either the caramel sauce or apple crisp, you may omit it entirely without altering the rest of the recipe. However, note that the small amount of bourbon in this recipe will burn off as the apple crisp cooks and all that will be left is the rich flavor.
Can instant oats be used instead of old-fashioned oats?
Yes, you may use an equal amount of instant (quick) oats in place of the old-fashioned oats. Do NOT use steel cut oats, however.
What type of apples are best for this recipe?
Use a tart baking apple, like Granny Smith. Baking apples hold their shape after being baked, which is what you want. Do not choose a sweet apple or else the finished caramel apple crisp will taste far too sweet.
Can the recipe be doubled?
Yes, simply double the ingredients list and bake in a 9×13-inch pan. The bake time should remain roughly the same (you might need to increase it by a few minutes).
Can this recipe be prepared in advance?
Parts of the recipe can be made in advance, yes! However, I suggest waiting to assemble and bake the apple caramel crisp until just before you plan on serving it.
- Caramel sauce: Can be made up to 1 week in advance. Store airtight in the fridge until ready to use.
- Oatmeal topping: Can be prepared and refrigerated in a zip-top bag or airtight container up to 5 days in advance.
Storage Instructions
Let any leftovers cool completely before sealing with plastic wrap or transferring to an airtight container. Apple crisp will last up to 5 days in the fridge.
Try Making Apple Crisp with Caramel at Home!
Next time you’re looking for an easy apple crisp recipe, give this caramel version a try!
Did you love how juicy the apples were? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your apple caramel crisp!
More Easy Apple Crisp Recipes:
This Classic Apple Crisp is topped with a buttery oatmeal pecan topping. Serve as is or enjoy with a scoop of ice cream!
Bourbon Apple Crisp features a spiced apple filling flavored with bourbon and browned butter, plus an oat-gingersnap topping.
Enjoy this easy dessert pizza all autumn long! Apple Crisp Pizza is made with a spiced apple filling and a crisp oat topping, all drizzled with caramel sauce.
This easy-to-make Apple Cranberry Crisp is the perfect addition to your holiday table. It features a sweet apple and tangy cranberry filling topped with a crunchy oatmeal crisp topping.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Caramel Apple Crisp
This Caramel Apple Crisp features a spiced apple filling that’s tossed with homemade caramel sauce and topped with a buttery oat topping. Serve with extra caramel sauce and a scoop of ice cream for a decadent fall dessert!
Ingredients
For the Caramel Sauce
- 2 tablespoons Bourbon
- 1 tablespoon Pure Vanilla Extract
- 2 cups Granulated Sugar
- 12 tablespoons Salted Butter, sliced into tablespoons
- 1 cup Heavy Cream
- 1 teaspoon Sea Salt, or to taste
For the Topping
- 1 cup all-purpose flour
- ⅓ brown sugar
- ½ teaspoon kosher salt
- ½ cup cold butter, cut into cubes
- 1 cup old-fashioned oats
- ⅓ cup chopped pecans (optional)
For the Filling
- 3 pounds Granny Smith Apples (about 6 - 7 apples)
- 1 teaspoon fresh lemon juice
- 1 ½ teaspoons bourbon
- ½ teaspoon vanilla
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
Making the Caramel Sauce
- In a small bowl, combine the bourbon and vanilla extract. Stir and set aside.
- Add the granulated super to a medium sized saucepan (3 quart size works well). Place it over medium-high heat and cook, watching the entire time and stirring occasionally, until the sugar is golden brown and completely melted.
- Carefully add the butter and the vanilla bourbon mixture. Whisk the ingredients vigorously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.
- Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking. The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Stir in the sea salt.
- Let cool in the saucepan while you prepare the rest of the recipe — do not attempt to lick the spoon or the whisk as the caramel will be incredibly hot.
Making the Crisp Topping
- Add the flour, brown sugar, and salt to the bowl of a food processor. Process until the ingredients are combined.
- Then, add the cubes of butter and pulse until the butter is cut into small bits.
- Remove the lid and blade from the food processor. Add the oats and chopped pecans to the flour and butter mixture. Stir in and set aside.
Tip: Alternatively, if you don’t have a food processor this can be done in a mixing bowl using two butter knives, a pastry blender, or other method for cutting flour into butter.
Making the Apple Filling
- Wash, peel, and core all of the apples. Then, slice the apples into ½-inch thick slices
- Add the cut apples to a large mixing bowl. Then, stir in the lemon juice, bourbon, vanilla, and cinnamon.
- Add ¾ cup of the prepared caramel sauce to the apple mixture, then stir to coat. (Reserve the remaining caramel sauce for serving.)
- Transfer the apples and any remaining juices/caramel from the bowl to a 8 - 10 cup sized baking dish, such as a casserole dish or gratin dish.
Baking the Crisp
- Remove the topping from the food processor. Using your hands, squeeze and crumble handfuls of topping over the top of the apple mixture.
- Transfer the baking dish to the center rack of the oven.
- Bake for about 40 - 50 minutes, or until the topping is golden and the caramel apple mixture is bubbling.
Serving
- The apple crisp is best served warm with vanilla ice cream and an extra drizzle of the caramel sauce on each serving.
Notes
Caramel sauce: Use your favorite store-bought caramel sauce, if desired. I used my go-to bourbon caramel sauce recipe for making the apple crisp. Click that link if you need additional tips on making caramel sauce from scratch!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 781Total Fat: 44gSaturated Fat: 25gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 110mgSodium: 583mgCarbohydrates: 94gFiber: 7gSugar: 68gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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