The only thing better than apple pie is salted caramel apple crisp! An easy caramel apple crisp makes for the perfect fall dessert that easily feeds a crowd.
APPLE CRISP! Who doesn’t love it?! And is there anything more quintessential than apple crisp when it comes to fall desserts? I think I mentioned to you all a while back about the giant box of apples I picked up at the harvest sale? I have been making good use of them, mostly through recipe testing! This past weekend I was going to dice them up for something else but I saw they were getting a bit soft so I pureed them down and turned them into fruit leather. So yummy!
Apple crisp is one of my fave go-to desserts for when company comes over. It’s SO easy to throw together and it takes literally no effort. And it’s always a hit! Always! Hot apple crisp with cool vanilla ice cream? I mean…
It’s a classic for a reason!
What kind of apples do you use for apple crisp?
So typically, I’d use Granny Smith apples for a pie or crisp, but since I had a mountain of these (I’m not even sure what kind they are) I used them instead. The perfect way to use up some apples and a cup of that salted caramel you saw last week.
Why add salted caramel to apple crisp? Because. Salted caramel. If you don’t like it, then you’re just wrong!
The salted caramel just takes it over the top! Digging into the crisp gives you soft and chunky apples, a buttery, crispy topping and ooey-gooey caramel! Heck yes!
Preparing the crisp is no different than any other time, except that you pour the caramel all over the apples prior to adding the oatmeal topping. I happen to be partial to my homemade sauce, but you can absolutely use store-bought caramel sauce too! Don’t be intimidated by making your own. It doesn’t take a ton of time and it’s SO easy!
What kind of dish do you use for apple crisp?
I opted to throw this crisp together in my 10″ cast iron skillet, but you can use an 8″ x 8″ baking pan too! There’s just something fun about eating dessert or serving it out of a cast iron skillet, don’t you think?
You can also make the crisp ahead of time and keep it in the fridge before you’re ready to bake it. It takes about 45-50 minutes in the oven and then you’ll want to leave a bit of time to let it cool down before serving. Trust me, you don’t want to burn your tongue on hot salted caramel!! I speak from experience….
So if you’re having company over soon or you just want to make something delicious for yourselves this weekend, I HIGHLY recommend this salted caramel apple crisp!
Easy desserts are the best. If you need a few more ideas, I’ve got you covered.
- Mini skillet lava cakes for 2
- Funfetti crepe cake
- Easy raspberry and chocolate mousse
- Rolo no-churn ice cream
The only thing better than apple pie is salted caramel apple crisp! An easy caramel apple crisp makes for the perfect fall dessert that easily feeds a crowd
- 4–5 apples*, peeled and diced
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- 1 tsp lemon juice
- 1 cup rolled oats
- 1/4 cup brown sugar
- pinch salt
- 1 tsp ground cinnamon
- 1/3 cup all-purpose flour
- 1/2 cup unsalted butter, cubed (cold)
- 1 cup salted caramel sauce*, plus more for drizzling
- optional: ice cream, for serving
- Preheat the oven to 350 F and grease a 10″ or 11″ cast iron skillet, or 8″x8″ baking pan. Set aside.
- In a large bowl, combine the diced apples, granulated sugar, cinnamon and lemon juice. Toss to coat the apples. In another medium-sized bowl, combine the rolled oats, brown sugar, salt, cinnamon and all-purpose flour. Using a pastry cutter or a fork, cut in the cubed butter until the mixture resembles pea-sized crumbs.
- Empty the apples in an even layer in the bottom of the baking dish. Pour the salted caramel sauce all over the apples, and stir to combine. Scatter the oat mixture over the apples, in an even layer. The mixture should thoroughly cover the apples. Place the dish in the oven, and cook for 45-50 minutes until bubbling and hot. Remove, and allow to cool for 5-10 minutes before serving with a dollop of ice cream!
Leftovers can be stored in the fridge, in an airtight container for 2-3 days.
Make ahead: the crisp can be made ahead of time and assembled, and kept in the fridge, covered with plastic wrap up to 1 day ahead.
- I would recommend using a crisp, tart apple like a Granny Smith, but really, any apple you have on hand works!
Keywords: salted caramel desserts // easy caramel apple crisp // fall dessert