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Easy Salted Caramel Apple Crisp with Oat Crumble

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This easy salted caramel apple crisp with oat crumble is a quick and forgiving dessert that combines tender apples, a buttery oat topping, and a rich salted caramel sauce. Perfect for weeknights or last-minute gatherings, it delivers impressive flavor with simple ingredients.

Ingredients

Scale
  • 6 medium apples (about 2½ pounds or 1.1 kg), a mix of Granny Smith and Honeycrisp, peeled, cored, and sliced ¼-inch thick
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons (15 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • ½ cup (100 g) granulated sugar (for caramel)
  • 3 tablespoons (42 g) unsalted butter, cut into small pieces
  • ¼ cup (60 ml) heavy cream, at room temperature
  • ½ teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 1 cup (90 g) old-fashioned rolled oats
  • ½ cup (60 g) all-purpose flour
  • ½ cup (100 g) packed brown sugar (light or dark)
  • ½ cup (113 g) cold unsalted butter, cut into small cubes
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Make the salted caramel sauce: Place ½ cup granulated sugar in a medium saucepan over medium heat. Let it melt without stirring, swirling the pan occasionally, until it turns a deep amber color (about 5-7 minutes). Add the butter pieces and whisk until melted and incorporated. Slowly pour in the heavy cream while whisking constantly. Remove from heat and stir in vanilla and flaky sea salt. Set aside to cool slightly.
  3. Prepare the apples: In a large bowl, toss the sliced apples with ¼ cup granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 tablespoon lemon juice until well coated.
  4. Make the oat crumble topping: In a medium bowl, combine rolled oats, ½ cup flour, brown sugar, ¼ teaspoon salt, and ½ teaspoon cinnamon. Add cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while assembling.
  5. Assemble the crisp: Spread the apple mixture evenly in the prepared dish. Drizzle about two-thirds of the caramel sauce over the apples. Sprinkle the oat crumble topping evenly over the top.
  6. Place the dish on a baking sheet and bake for 40-45 minutes, until the topping is golden brown and the filling is bubbly around the edges. If the topping browns too quickly after 30 minutes, tent loosely with foil.
  7. Let the crisp cool on a wire rack for at least 15 minutes. Drizzle the remaining caramel sauce over the top and add an extra pinch of flaky sea salt if desired. Serve warm with vanilla ice cream or whipped cream.

Notes

For best results, use a mix of tart and sweet apples (like Granny Smith and Honeycrisp). Keep the butter cold for the crumble. Let the crisp rest for 15-20 minutes after baking to allow the filling to set. The caramel sauce can be made up to a week ahead and stored in the fridge.

Nutrition

Keywords: apple crisp, salted caramel, oat crumble, easy dessert, fall baking, apple dessert

Find it online: https://spoonluma.com/easy-salted-caramel-apple-crisp-with-oat-crumble-52-characters/