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Best Salted Caramel Apple Crisp: Easy Fall Dessert

Salted Caramel Apple Crisp - featured image
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This salted caramel apple crisp is the ultimate easy fall dessert, featuring tender spiced apples, gooey salted caramel, and a crunchy oat topping. It comes together in under an hour with just 15 minutes of active prep, making it perfect for weeknight cravings or holiday gatherings.

Ingredients

Scale
  • 6 medium apples (about 2.5 pounds or 1.1 kg), a mix of Granny Smith and Honeycrisp
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (15 g) all-purpose flour
  • 1 teaspoon ground cinnamon (preferably Ceylon)
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1 tablespoon lemon juice
  • 1/2 cup (120 ml) salted caramel sauce (store-bought, e.g., Trader Joe’s or Stonewall Kitchen)
  • 1 cup (90 g) old-fashioned rolled oats (not quick oats)
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 cup (100 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113 g or 1 stick) unsalted butter, cold and cut into small cubes
  • 1/4 cup (60 ml) additional salted caramel sauce (for drizzling)
  • 1–2 teaspoons flaky sea salt (e.g., Maldon or fleur de sel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel, core, and slice the apples into 1/4-inch thick wedges (about 8 cups). Toss immediately with lemon juice to prevent browning.
  3. In a large bowl, combine the sliced apples, 1/4 cup granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, nutmeg, and 1/2 cup salted caramel sauce. Stir gently until every apple slice is coated.
  4. In a medium bowl, whisk together the rolled oats, 3/4 cup flour, brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Do not overwork.
  5. Spread the apple mixture evenly in the prepared baking dish. Sprinkle the crisp topping evenly over the apples without pressing down. Drizzle the remaining 1/4 cup caramel sauce over the top in a zigzag pattern. Sprinkle with flaky sea salt.
  6. Place the dish on a baking sheet to catch any bubbling caramel. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly (around 30 minutes), tent loosely with aluminum foil.
  7. Let the crisp rest for at least 15 minutes before serving to allow the filling to set.
  8. Serve warm, spooned into bowls, topped with vanilla ice cream, whipped cream, or extra caramel sauce.

Notes

For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend and use certified gluten-free oats. For a dairy-free version, use a plant-based butter that is solid when cold (e.g., Miyoko’s) and a dairy-free caramel sauce. You can assemble the crisp (without the final caramel drizzle and salt) up to 24 hours ahead; cover and refrigerate, then add caramel and salt before baking. If baking from cold, add 5-10 minutes to the baking time. The crisp tastes even better the next day as flavors meld.

Nutrition

Keywords: salted caramel apple crisp, apple crisp, fall dessert, easy apple dessert, caramel apple crisp, apple crisp recipe

Find it online: https://twinkletaste.com/best-salted-caramel-apple-crisp-easy-fall-dessert/