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This is my very simple Caramel Apple Crisp recipe and it is an absolute must make as you transition into the fall months. There is just something about an apple crisp, or an apple pie that really helps set the tone for fall and get me in the mood to say goodbye to summer and hello to a new beautiful season. Now, I don’t know about you but my favourite part about an apple crisp is the crumble on the top and if I’m being honest I could probably just eat that on its own with a big scoop of vanilla ice cream so if you love a good crumble, you will love this version of an apple crisp!
My Nonna has an apple tree in her backyard that produces apples every two years and I feel like every year that she gets apples it makes nearly double what it did the two years before that. With that being said she always has apples to give away and every time I go and visit her I leave with an entire pail of apples! We can only eat so many so I love using the last bunch of the summer to make my Caramel Apple Crisp.
Now before we get into the details of this recipe I will say that I’m a firm believer in a 50:50 ratio of the apples to crumble. Many recipes you find will have way more apples than crumble, and while they are all likely very delicious, I prefer an apple crisp with a LOT of crumble. And guys, we don’t just do a crumble, we do a caramel sauce. YES, a caramel sauce, right in-between the apples and the crumble and it makes this the most ooey, gooey delicious apple crisp that you are going to eat! And ya, if you don’t want this much crumble just remove up to a cup and call it a day okay, but if you are a crumble queen like I am, then follow the recipe below! Now lets get into the goods below.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more dessert recipes?
Take a look at a few of my personal favs down below:
- Peanut Butter Marshmallow Squares
- Thumbprint Cookies
- No-Bake Biscoff Cheesecake
- Caramel Apple Crisp
- Lemon Ricotta Cookies
- Morning Glory Muffins
My tips before getting started
Use whatever type of apples that you have on hand, or a combination of what you have! Since my Nonna’s tree only makes gala apples that’s what I’m using in this recipe but if I had granny smith apple’s I would probably do a 50:50 ratio between the two, because I love the tartness from the granny smith; but again, you do you.
Add the apple peels to a pot with some water and cinnamon sticks! I honestly love doing this anytime I make apple crisp because it makes your house smell incredible for the entire day and night. Just add those apple peels to a pot, cover the peels with fresh cold water, and then add a couple cinnamon sticks and let it simmer on your stove for 35 to 45 minutes (or longer). The apple crisp does the same thing while it cooks but I find does the peels makes the smell linger way longer!
Cut your apples any way that you like! I do more of a slice just because I find when they bake in the oven they soften even more which I really like, but you can definitely gives these more of a rough chop if thats your vibe.
Before getting the crumble on the top I like to cover the apples with a pretty heavy hand of caramel sauce. If you are being cautious about the sweetness level of this recipe then go easy here, you can always add more caramel sauce to the top if you want as you serve it.
I feel like this is an obvious but make sure you serve this up with vanilla ice cream. And here is a little tip to make it even creamier if you want: add a splash of heavy cream, its SO good!
Storing & reheating
How do I re-heat the apple crisp?
Just pop it in your oven for 5-8 minutes, or add it to an oven save bowl and bake it in your air-fryer for 3-4 minutes. Alternatively, you can use a microwave for 30-45 seconds.
How should I store this caramel apple crisp?
I cover it with some tin foil and leave it on the counter for up to 4 days, but this hasn’t lasted longer than 2 days in my house.
Do I need to add the caramel sauce?
Nope, this still tastes delicious without it. Although, you can add a bit more brown sugar to the crumble if you want to sweeten it up without using the caramel sauce.
Do I really need to peel the apples?
Nope! This really comes down to personal preference but if you do keep the skin on the apples, just make sure you wash them really well.
Watch the recipe video
Watch the recipe video on Instagram
Caramel Apple Crisp
Ingredients
Apple Mixture:
- 20 small apples, any type you want
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 tbsp lemon zest
- 1/2 lemon, juiced
- 2 tbsp cinnamon
- 1/2 tsp all-spice
- 1/4 tsp salt
Crumble Topping Mixture:
- 2.5 cups oats
- 3/4 cup flour
- 3/4 cup brown sugar
- 3/4 cup cold butter, chopped into small pieces
- 1 tsp cinnamon
- 1/4 tsp all-spice
- 1/4 tsp salt
Toppings:
- caramel sauce between the apples and crumble, cover all apples evenly
- vanilla ice cream, or ice cream of choice
Instructions
- Pre-heat your oven to 375 °F.
- Begin by washing your apples really well and then remove the skin and core. Roughly chop, or slice into thin pieces and add to a large mixing bowl.
- To your apples, add all of the apple mixture ingredients and combine until fully incorporated.
- To a large baking pan, lightly grease the bottom and sides with butter and pour in your apple mixture. Set aside while you prepare the topping/crumble.
- To another large bowl, add your crumble topping mixture ingredients.
- Using your hands, squeeze butter and oats together for a couple minutes until it begins to look like a crumble. (you can watch the video below to get a better idea if it helps)
- Before adding your topping/crumble to the apples, add a generous layer of caramel sauce to the top of the apples and then pour over the crumble mixture.
- Cover with tinfoil and bake for 15 minutes, remove the foil and let bake for an additional 20-30 minutes, or until the top becomes lightly browned and the apples begin to bubble.(Tip: halfway through cooking I like to drizzle on a little more caramel sauce to the top of the oats)
- Remove the apple crisp from the oven, let cool for 5-10 minutes before serving with a big scoop of vanilla ice cream and enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have another measure of the apples? I have big honey crisp apples not small apples and don’t know what the right substitution would be. If it was by weight of the apple slices or volume it would help. Thanks! Looks wonderful.
I would say 13 or 14 regular sized apples!
How do you make the caramel sauce? Looks delishhhh!
Hi Christine, this is just a store bought Smuckers brand caramel sauce.
Let me preface this by saying that I made this on a whim using only 5 of those giant supermarket apples (I don’t even know what kind). I peeled them and basically eyeballed the ingredients because I was having a lazy moment and I just wanted a nice dessert and it still turned out amazing.
The caramel addition (I only had caramel sauce) was perfect and it was absolute heaven with vanilla ice cream.
This was honestly so good, I couldn’t believe it. It’s been years since I’ve had apple crisp and I’m so glad I used your recipe. * Chef’s kiss *
So delicious! I halved the recipe and it was perfect. I didn’t realize I needed caramel (oops) but whipped some up. Definitely festive for autumn!
Delicious. Followed recipe exact and my family loved it. Thank you for sharing