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Caramel Apple Crisp

A warm and delicious dessert featuring tart Granny Smith apples tossed in sweet caramel and topped with a crunchy oat-and-butter mixture. Perfect served with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Oat topping
  • 1/2 cup all-purpose flour Substitute 1:1 gluten-free blend for gluten-free option.
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt For the topping.
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter Cubed; for vegan use cold coconut oil-based butter.
  • 1/2 cup old-fashioned rolled oats Not quick oats for the best texture.
Apple filling
  • 2 lbs Granny Smith apples About 4 medium; tart apples hold up best.
  • 1/4 cup caramel sauce Store-bought or homemade.
  • 1/4 teaspoon salt For the apple toss.
  • Vanilla ice cream for serving Optional
  • Extra sauce caramel sauce for drizzling Optional

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Lightly butter or spray four 8-ounce ramekins (or one 8-inch baking dish).
  2. Make the topping: In a medium bowl combine flour, brown sugar, salt, and ground cinnamon.
  3. Add the cold cubed butter. Rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
  4. Stir in the old-fashioned oats and transfer to the fridge while preparing the apples.
  5. Prepare the apples: Peel, core, and cut the apples into small 1/2-inch chunks.
  6. Toss the apple chunks with caramel sauce and salt.
  7. Divide the apple mixture into ramekins and sprinkle the chilled oat topping over the apples.
Baking
  1. Bake on a rimmed baking sheet for 40–50 minutes, until bubbling and golden brown. Tent with foil if browning too quickly.
  2. Let cool for 5–10 minutes, then serve warm with vanilla ice cream and an extra drizzle of caramel.

Notes

Store leftover crisp in the fridge for up to 3–4 days. Reheat in the oven or microwave. For freezing, assemble without baking and wrap tightly; bake from frozen for 50–60 minutes.