Description
This Caramel Apple Crisp is a warm and comforting dessert featuring tender Granny Smith apples spiced with cinnamon and nutmeg, topped with a crunchy oat and brown sugar crumble, and finished with a luscious caramel drizzle. Perfect for cozy evenings or holiday gatherings, it’s simple to prepare and irresistibly delicious.
Ingredients
Scale
Apple Filling
- 6 large Granny Smith apples, peeled, cored, and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Additional
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Apple Filling: In a large bowl, combine the sliced Granny Smith apples with granulated sugar, ground cinnamon, ground nutmeg, and lemon juice. Toss well until the apples are evenly coated with the spices and sugar. Spread the mixture evenly in the prepared baking dish.
- Make the Crisp Topping: In a separate bowl, mix old-fashioned rolled oats, all-purpose flour, light brown sugar, melted unsalted butter, and salt. Stir thoroughly until the mixture forms coarse crumbs, which will create the crunchy topping.
- Assemble the Crisp: Evenly sprinkle the oat and flour crisp topping over the apple mixture in the baking dish. Drizzle the caramel sauce evenly over the topping for added sweetness and flavor.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the topping turns golden brown and the apples are tender when pierced with a fork.
- Cool and Serve: Remove from the oven and allow the crisp to cool for a few minutes. Serve warm, optionally topped with vanilla ice cream or whipped cream for a decadent finish.
Notes
- Use Granny Smith apples for their tartness which balances the sweetness of the caramel and sugar.
- If desired, substitute caramel sauce with homemade caramel for a richer flavor.
- For a nuttier topping, add chopped pecans or walnuts to the crisp mixture.
- Allow the crisp to cool slightly to avoid burns when serving hot caramel.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
