Is there anything more wonderfully, deliciously autumn-like than a bowl of scrumptious apple crisp, full of cinnamon and brown sugar, buttery apples and a drizzle of caramel?
It also happens to be one of my friend Grace’s very favorite desserts, and that was enough for me to get my apple crisp act together and work up a recipe.
Because look at that smile! Grace is the one on the left, although I have to say I am helpless in the face of both of those smiles.
I knew I wanted to come up with a simple version of this classic fall treat (honestly, the hardest part is peeling the apples) but I also wanted to jazz it up a little.
Which meant caramel sauce. I am a big fan of the Stonewall Kitchen salted caramel version, but by the time I figured this out I had to use what I could find at my local market…and I have to tell you, Mrs. Richardson DELIVERED.
Let the caramel apple crisp making begin!
How to make caramel apple crisp!
Preheat your oven to 350.
Peel, core and slice 6 apples into 1/2-inch slices. Honestly, this is the part that take the most time, so check out the tips below for the best way to handle those apples!
Put the apple slices along with some fresh lemon juice, cinnamon, allspice and ground cloves in a mixing bowl and toss them to combine everything up.
Pour in ½ cup of your favorite caramel sauce and give it another stir to coat. Transfer the apple filling into a 10 inch oven safe skillet (you KNOW I love my cast iron skillet for this one!), spreading it all the way to the edge of the skillet
Now for the topping! Put some flour, oats, and brown sugar into a mixing bowl, give it a stir until it is all mixed up, and then add some softened butter.
With clean hands, smoosh the butter into the oat mixture until it is crumbly and then sprinkle it over your apple mixture. then add the butter and mash it into the dry ingredients with your fingers until crumbs form.
Pop it into the oven and bake it up until the topping is golden and you can see some bubbling along the edges, about 40 minutes
Let it cool for about 10-15 minutes, divide it among bowls and top with a little more caramel sauce (and a little ice cream or whipped cream would also be fabulous!
More tips for making caramel apple crisp!
There are a bunch of gizmos you can get (and there is also a method for peeling them with a drill that the Southern Husband is DYING to try, but I find that the old peel/slice/cut out the core method works just fine. Here’s a handy step by step demo from Williams Sonoma.
Yes! Save the caramel drizzle for right before you serve it, but it’s fine to make it even a day ahead of time, and if you want to warm it up, pop it in a 200 degree oven for about 15 minutes.
And in case you were wondering about how this recipe went over in the Carolina Dream House, here’s my skillet after the taste-testers were finished.
Happy caramel apple crisp sigh!
OTHER APPLE RECIPES WE LOVE!
Caramel Apple Crisp
One of your favorite autumn desserts just got a little more flavorful with this delectable recipe for easy caramel apple crisp!
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Dessert
- Method: Oven, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 medium sized apples, any variety
- Juice from ½ lemon
- 1 teaspoon cinnamon
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ½ cup of your favorite caramel sauce, plus extra for drizzling!
- 1 cup flour
- 1 cup old-fashioned oats
- ½ cup brown sugar
- 8 tablespoons butter, softened
Instructions
- Preheat your oven to 350.
- Peel, core and slice the apples into 1/2-inch slices.
- Put the apple slices along with the lemon juice, the cinnamon, the allspice and the cloves in a mixing bowl and toss them to combine everything up.
- Pour in ½ cup of the caramel sauce and give it another stir to coat. Transfer the apple filling into a 10 inch oven safe skillet (you KNOW I love my cast iron skillet for this one!), spreading it all the way to the edge of the skillet
- Now for the topping! Put the flour, oats, and brown sugar into a mixing bowl, give it a stir until it is all mixed up, and then add the softened butter. With clean hands, smoosh the butter into the oat mixture until it is crumbly and then sprinkle it over your apple mixture.
- Pop it into the oven and bake it up until the topping is golden and you can see some bubbling along the edges, about 40 minutes
- Let it cool for about 10-15 minutes, divide it among bowls and top with a little more caramel sauce (and a little ice cream or whipped cream would also be fabulous!
Equipment We Used to Make This Recipe
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Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Debbie says
I’ve always been intimidated by apple crisp, but this recipe was a winner for me! The caramel sauce pushed it over the edge into amazing!
Caramel sauce makes everything better. :)
Martha in KS says
When I make apple crisp, I make my own caramel sauce using our dear friend David Leite’s recipe with a few changes – I always have the ingredients on hand. I sub evaporated milk for heavy cream when I’m baking, instead of honey used corn syrup & added some vanilla just because. The result was delicious. http://leitesculinaria.com/90313/recipes-easy-caramel-sauce.html
Ah yes, that decadent caramel sauce – it’s the best! Thanks for your version – I will definitely give it a try!