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This Salted Caramel Apple Crisp features a juicy apple filling and a buttery crumb topping! A scoop of vanilla ice cream on top is so delicious! And you can use my easy salted caramel sauce for this recipe!
Caramel Apple Crisp Recipe
Winter is officially in full swing here in the Hudson Valley! which means I’m craving all of the cozy things all of the time. Fuzzy sweaters, scented candles, hot showers, mugs of coffee, and a warm bowl of salted caramel apple crisp can make even the most miserable day more manageable!
One of the best things about this caramel apple crisp dessert is that it’s SO easy! No crust to roll, no dough to chill, no pie to cool. Simply slice some fresh apples, make your topping, pour everything into a baking dish and bake in your preheated oven until the topping is golden.
To serve, add some ice cream or beat heavy cream until nice and fluffy viola – you’ll have homemade whipped cream!
This crisp features everything you love about apple pie, without all of the work!
Best Caramel Apple Crisp Recipe
Tips and Tricks for Recipe Success:
- You may use homemade salted caramel sauce or store bought salted caramel sauce for this recipe.
- Don’t slice your apples too thin or they’ll become soggy as they bake. Medium-sized slices will yield the best results.
- This salted caramel apple crisp is best served warm, the same day it’s made. However leftovers will keep, covered in the fridge, for 3 days.
- I love to use a variety of apples in this dessert, but just one type will also work. I find granny smith, jonagold, mutsu, and braeburn are all great baking apples.
Treat yourself to a batch of salted caramel apple crisp! And don’t forget the ice cream 😉
More Salted Caramel Recipes:
More Apple Crisp Recipes:
Salted Caramel Apple Crisp
Ingredients
For the Apple Filling:
- 10 cups sliced apples (see post for more on this)
- 1 teaspoon fresh lemon juice
- 1 and 1/2 tablespoons all-purpose flour
- 1/2 cup granulated sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
For the Crumb Topping:
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 1/2 cup pecans, chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (4 ounces) unsalted butter, cold and cubed
Garnish:
- 1 cup salted caramel sauce
- Flaky sea salt, for sprinkling, optional
- Ice cream, for serving, optional
Instructions
Preheat oven to 375 degrees (F).
For the Apple Filling:
- Lightly grease a 9x13 inch baking dish. Place the sliced apples in a large bowl and toss with the lemon juice; set aside.
- In a medium bowl combine the flour, granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples and toss well to coat. Pour mixture into prepared baking dish and set aside while you make the crumb topping.
For the Crumb Topping:
- In a large bowl combine the flour, brown sugar, oats, pecans, baking powder, nutmeg and cinnamon.
- Using a pastry blender or two forks, cut in the cold butter until the mixture resembles a coarse meal.
- Sprinkle over apple mixture.
- Bake in preheated oven for 45 to 50 minutes, or until the crumb is golden and the apples are tender.
- Drizzle with salted caramel sauce and serve warm, with flaky sea salt and ice cream, if desired.
I love making homemade apple crisps! Using salted caramel in it is an amazing idea!
I love making salted caramel or regular caramel. Really, both ways are super yum.
Happy Baking in 2017 with a great big side of boogie boogie.
I love this recipe with apples!! Happy new year 🙂
Apple crisp and apple pie are my favorite things to make and this recipe sounds great! Thank you for the post!
wow im salivating! sometimes i want to lick my phone when i see your photos just sayin! xO!
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Wow! Really a crispy recipe! Ice cream makes the recipe even more delicious 🙂
Now that is a great flavour combination. I just made your recipe, and nearly had a full scale war in the house with the kids all wanting second helpings.
I’m going to have to double the quantities next time.
Thanks for sharing.
Delicious!
Hi. I’m so excited to make this recipe but I’m one of those people who need explicit instructions or I’m stumped. I had a question on the apple filling. The recipe states 1/2 tsps ground cinnamon, divided. Does this mean to divide the 1/2 tsp or does it mean 2 each 1/2 tsps? Also, another question for baking there isn’t a temperature given to pre-heat the oven to? Thank you. June
Hi June! You’ll want to preheat your oven to 375 degrees (F). The full 1/2 teaspoon of cinnamon goes in – that was my mistake! Thank you for catching it 😉 I hope you enjoy the recipe!
Looks amazing! Could you freeze this? Save for a cold, lazy night?
Really a crispy recipe! Ice cream makes the recipe even more delicious
Another solid dessert from you! Thanks!
This was lovely! I substituted regular flour for oat flour, ‘‘twas a treat! Thank You for another yummy treat.
Made this tonight with Pink Lady apples (since that’s all my grocery store had) and it is AMAZING! I love the pecans in the topping. They makes it so perfectly crunchy!
Do the apples need to be peeled or can the skins be left on?
Do the apples have to be peeled? (Granny Smith)
I recommend it, but if you don’t mind apple peels, you can technically leave them on.
If you’re craving sweet and salty and appley – this is for you! The Apple Crisp was easy enough but I had never made salted caramel before so followed the recipe exactly. I found That I had to boil the sugar for over 20 minutes to get the toasty brown colour but it was well worth it!
This was so good and so easy to make!
Approximately how many apples equal 10 cups? Thanks!
Hi! This is one of my favorite deserts ever. Can I make this the night before thanksgiving, refrigerate, and bake it the next day? Thanks!