Caramel Apple Crisp

This easy Caramel Apple Crisp recipe calls for granny smith apples, apple cider, and gooey caramels! It’s topped with the best cinnamon sugar layer for even more warmth and sweetness. Serve it for Thanksgiving or just on a cozy fall night! 

Caramel Apple Crisp

If I could only choose one favorite fall flavored dessert, I’m pretty sure it would be this caramel apple crisp. By pretty sure, I mean that I’ll probably change my mind with the next fall recipe I try. But, those soft warm cinnamony apples and that golden buttery brown sugar topping just get me. If you have a cast iron, I completely recommend using it when you whip up this goodness.

There is just something so homey and cozy to me about serving fall desserts right out of a hot skillet. Of course you can use a regular baking dish as well if you don’t happen to have a skillet (although I highly recommend adding one to your kitchen. They’re so versatile!). 

Get into apple season with recipes like this quick and delicious Apple Bread or some warm, homemade Apple Fritters that are better than the bakery!

What are the best caramels to use for baking?

Really any kind of soft caramels are great for baking. Choose the kind that best fits your budget. Caramel chews or pieces are great but you can also get a baking block of caramel that can then be sliced into chunks. Stay away from caramel chips like you’d put in cookies as these are too small. You want good sized hunks of caramel to layer over the apples to create the right ratio and texture when baking this dessert.

How To Make Caramel Apple Crisp

For the filling:

• Prepare. Preheat your oven to 350°F. Prepare a 12 inch cast iron skillet or 8×8 or 9×9  inch baking dish with non-stick cooking spray. Set aside. 
• Toss. In a large bowl, toss the peeled and cubed apples together with the cinnamon, vanilla, apple cider, and lemon juice.
• Layer. Unwrap the caramels and layer them evenly over the apple mixture.

For the topping:

• Mix. In a medium bowl mix together the rolled oats, flour, brown sugar, and cinnamon.
• Add. Add the softened butter and mix well into the oat mixture with a fork.
• Layer. Layer the crisp topping evenly over the apples.
• Bake. Bake for 45-60 minutes until the top is golden brown and the apple mixture is bubbling.
• Serve. Serve with a giant scoop of your favorite vanilla ice cream and enjoy!

Storing Caramel Apple Crisp

Leftover apple crisp can be stored in an airtight container in the fridge for up to 4 days. Just reheat in the oven to keep the crisp until warmed through. The microwave works in a pinch too!

You can also freeze apple crisp for up to 3 months. Just cool completely before storing in a freezer safe container. Thaw before reheating.

Ingredients Notes for Caramel Apple Crisp

For the filling:

• Apples – I like Granny Smith apples for super sweet recipes like this. The tartness of those apples really balances well with the sugar in the rest of the recipe. Be sure to peel and cube the apples before mixing.
• Cinnamon – A dash or two of powdered cinnamon will make this recipe feel like fall.
• Vanilla – The warmth vanilla gives really makes dishes like this feel so cozy. 
• Apple Cider – You want cider not juice when it comes to something like this. The cider is less sweet which is what we need. Apple juice is filtered and has way more sugar and this dessert is sweet enough with the caramels and natural sugars. 
• Lemon Juice – Don’t skip the lemon juice! It adds depth to the flavors and enhances those granny smith apples. You won’t even taste the citrus!
• Caramels – Any kind of soft caramels will work. You could even make your own if you wanted to get really fancy.

For the topping:

• Rolled Oats – Be sure not to use steel cut oats or they’ll never cook. Quick oats can be used if you have them on hand instead.
• All Purpose Flour – This will allow our topping to come together.
• Brown Sugar – Light or dark, whichever you have in the pantry.
• Cinnamon – The more cinnamon the better. You could also sprinkle in a little nutmeg or cloves to spice things up.
• Butter – Salted or unsalted will work but to make things easier be sure the butter is softened before mixing.

Enjoy!

~Nichole