This apple crisp recipe brings fall flavors to life with caramelized honeycrisp apples coated in a homemade caramel sauce and topped with a buttery, crunchy oat topping. Add a scoop of vanilla ice cream for a delicious dessert.
Craving another apple dessert? Try my Apple Dutch Baby, Apple Fritters with Maple Glaze, and this easy Apple Cobbler next.
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I can’t get enough of this homemade apple crisp. Baking is the perfect fall activity after a day of apple picking at an orchard. The smell alone is intoxicating. Think warm Honeycrisp apples and mouthwatering caramel, bubbling away in the oven.
The buttery oat topping adds the perfect crunchy contrast to the gooey, caramelized apples, and pairing it with a scoop of vanilla ice cream just seals the deal. Trust me, once you try it, this dessert will become a staple in your kitchen for autumn.
Why This Recipe Works
- Easier Than Pie – Forget about fussing with pie crust. This recipe uses a buttery oat topping that’s way simpler to prepare.
- Simple Ingredients – You probably already have everything in your pantry, making this a no-hassle dessert.
- Perfect for Fall – The warm, caramelized apples and spiced oat topping capture all the flavors of autumn in one bite. It’s a cozy seasonal treat.
Tools You’ll Need
Best Apples for Apple Crisp
The best baking apples are firm enough to hold their shape well when cooked. I prefer Honeycrisp for its balance of sweetness and tartness, but Granny Smith and Fuji apples also work great. Granny Smiths add a nice tart contrast, while Fuji apples bring a naturally sweet flavor.
Using a combination of these varieties can give you a more complex and flavorful apple filling, if that’s what you prefer.
Ingredients You Will Need for Apple Crisp
Here is a breakdown of what you will need to make this apple crisp recipe with oats. For actual measurements, see the recipe card at the end of this post.
Caramel
- Sugar – This is essential for making the caramel.
- Liquid – The combination of water and heavy cream creates the perfect consistency for a smooth, velvety caramel sauce. The water helps dissolve the sugar, while the cream gives it a luscious, creamy texture.
- Unsalted butter – Adds richness and depth to the caramel, making it even more indulgent.
- Kosher salt – Salt balances the sweetness, creating that signature salted caramel flavor.
- Vanilla extract – I love using Nielson Massey for its quality. It adds warmth and a fragrant note that elevates the whole sauce.
Oat Topping
- Old-Fashioned Rolled Oats – They provide a hearty, chewy texture that contrasts so well with the tender apples.
- All-purpose flour – Helps bind the topping together and gives it a slight crispiness as it bakes.
- Sugar – I like using both white granulated sugar for a touch of sweetness and brown sugar for its depth of flavor that complements the caramel and apples.
- Kosher salt – Just a pinch brings out the flavors in both the oats and sugars, balancing sweetness.
- Ground cinnamon – Adds a warm, spiced note that ties the entire topping together.
- Unsalted butter – Cubing and working it into the topping ensures little pockets of buttery goodness throughout, making the topping wonderfully rich.
Apples
- Honeycrisp apples – I prefer peeling them for a softer texture, but you can leave the skin on for extra fiber. Slice them into ¼-inch pieces so they cook evenly and absorb all the caramel flavor.
- Lemon juice – Fresh is always best here, as it helps prevent the apples from browning while adding a hint of tartness to balance the sweetness.
- Spices – Ground cinnamon brings the cozy warmth of fall, while a pinch of ground cardamom adds a subtle floral note.
- Cornstarch – Helps thicken the apple filling, ensuring it’s not too runny but still gooey and delicious.
- Unsalted butter – Melts into the apples as they cook, giving the filling extra richness and flavor.
For Serving
- Vanilla bean ice cream – I can’t imagine a better pairing!
How To Make Apple Crisp
Below is a summary of how to make caramel apple crisp. For a complete and detailed list of steps, see the recipe card at the end of this post.
Caramel
- Add the sugar and water to a medium saucepan. Stir to combine, then cook over medium-high heat without stirring for 13–15 minutes, or until the mixture turns dark amber in color.
- Turn off the heat and carefully pour in the heavy cream. Whisk until the mixture is smooth, then add the butter, salt, and whisk until fully incorporated. Lastly, stir in vanilla. Set aside until ready to use.
Oat Crisp Topping
- Add all dry ingredients to a bowl and mix to combine. Add butter and mix with your hands. You want small crumbles of butter throughout the mixture. Set aside until ready to use
Apple Filling
- Preheat oven to 350°F.
- Heat 11-inch cast-iron skillet over medium heat. Add butter. Once melted, add apples, cinnamon, cardamom, and lemon juice. Stir to mix well and apples are coated in spices. Add caramel sauce and cook for 4-7 minutes or until apples have slightly softened. Mix equal parts cornstarch and water together in a small bowl then add to the apple mixture. Cook for 2 minutes, then even the apple mixture with a spatula, then top with oat crumble mixture.
- Transfer to the oven and bake for 40 minutes or until oat topping is golden brown.
Serve
- Allow to cool for 5 minutes before serving. Serve your apple crisp warm with ice cream and enjoy.
Tips and Tricks
- Be patient when making the caramel. Let the sugar cook undisturbed until it reaches a deep amber color; this is key for achieving a deep, rich caramel flavor.
- Chill the butter. Use cold, cubed butter for the oat topping to create a crumbly texture and ensure it bakes up crisp.
- Use fresh lemon juice. It brightens the apple filling and balances the sweetness.
- Mix cornstarch with water before adding it to the apples. This prevents clumping and ensures a smooth, thick filling.
- For even apple slices, cut the apples into ¼-inch slices. This helps them cook evenly and absorb the caramel sauce perfectly.
Apple Crisp Toppings
For an apple crisp without Oats, consider using a simple streusel topping made with flour, butter, and sugar for a crumbly, buttery layer that complements the gooey apples. You can also try a nut-based topping by mixing crushed pecans or walnuts with butter and brown sugar. Another option is a shortbread-like topping using a combination of flour, sugar, and butter for a rich, cookie-like crust on top of the warm apples.
Frequently Asked Questions
What if my oat topping isn’t crisping up?
If the oat topping isn’t crisping, try baking the apple crisp for an additional 5-10 minutes, or until it turns golden brown. You can also place it under the broiler for a minute or two, but keep a close eye to avoid burning.
How do I know when the caramel is ready?
The caramel is ready when it reaches a deep amber color and smells rich but not burnt. Be sure to watch closely in the last few minutes, as it can quickly go from perfect to overcooked pretty quickly.
Does apple crisp need to be refrigerated?
Once the crisp has cooled completely, it should be stored in the fridge for up to 3 days.
Can you freeze apple crisp?
Yes. Wrap the cooled, baked dessert in plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months.
Looking for More Fall Recipes?
- Pumpkin Spice Waffles
- Pumpkin Cream Cold Brew (Starbucks Copycat)
- Pear Cobbler
- Fall Salad
- Kale Pomegranate Salad
- Butternut Squash Risotto with Pancetta
Loving this Apple Crisp Recipe?
There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Caramel Apple Crisp
Equipment
- 11-inch cast iron skillet
Ingredients
Caramel
- ¾ cup sugar
- 3 tablespoons water
- 3 tablespoons heavy cream
- 3 tablespoons unsalted butter
- ¼ teaspoon kosher salt, Diamond Crystal
- 2 teaspoons vanilla extract, I use Nielson Massey
Oat Topping
- 1½ cups old-fashioned rolled oats, not quick-cooking
- ⅓ cup all-purpose flour
- ¼ cup sugar
- ¼ cup brown sugar
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 8 tablespoons unsalted butter, cubed
Apples
- 3 pounds honeycrisp apples, peeled, cored, cut into ¼-inch slices
- 2½ teaspoons lemon juice, fresh not bottled
- 1 teaspoon ground cinnamon
- pinch ground cardamom
- 2½ teaspoons cornstarch
- 2 tablespoons unsalted butter
For Serving
- vanilla bean ice cream
Instructions
Caramel
- Add the sugar and water to a medium saucepan. Stir to combine, then cook over medium-high heat without stirring for 13–15 minutes, or until the mixture turns dark amber in color.
- Turn off the heat and carefully pour in the heavy cream. Whisk until the mixture is smooth, then add the butter, salt, and whisk until fully incorporated. Lastly, stir in vanilla. Set aside until ready to use.
Oat Crisp Topping
- Add all dry ingredients to a bowl and mix to combine. Add butter and mix with your hands. You want small crumbles of butter throughout the mixture. Set aside until ready to use.
Apple Filling
- Preheat oven to 350°F.
- Heat 11-inch cast-iron skillet over medium heat. Add butter. Once melted, add apples, cinnamon, cardamom, and lemon juice. Stir to mix well and apples are coated in spices. Add caramel sauce and cook for 4-7 minutes or until apples have slightly softened. You should be able to bend a slice of apple without it snapping.Mix equal parts cornstarch and water together in a small bowl then add to the apple mixture. Cook for 2 minutes, mix well, then even the apple mixture with a spatula. Top with oat crumble mixture.
- Transfer to the oven and bake for 40-50 minutes or until oat topping is golden brown.
Serve
- Allow to cool for 5 minutes before serving. Serve warm with ice cream and enjoy.
Joseph says...
This was so good. Loved the caramel. The crumble topping was not too thick and the perfect amount. I’ll definitely make this again and throughout the holidays for my wife and kids.
Jeri Mobley-Arias says...
So glad you enjoyed, Joseph!