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–+ servings

Warm Salted Caramel Apple Crisp with Oat Streusel

This warm salted caramel apple crisp features tender, cinnamon-spiced Honeycrisp and Granny Smith apples bubbling under a crunchy, buttery brown sugar and rolled oat streusel. Finished with a drizzle of rich salted caramel and a scoop of melting vanilla bean ice cream, it is the ultimate cozy autumn dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, Autumn Baking
Calories: 345
Ingredients Method Nutrition Notes

Ingredients
  

Spiced Apple Filling
  • 6 medium apples blend of Honeycrisp and Granny Smith, peeled and sliced 1/4-inch thick
  • 2 tbsp fresh lemon juice
  • 3 tbsp pure maple syrup or dark brown sugar
  • 1.5 tbsp all-purpose flour or cornstarch
  • 1.5 tsp ground Ceylon cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla extract
Crispy Brown Sugar Oat Streusel
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 6 tbsp unsalted butter cold, cut into small cubes
Topping & Garnish
  • 1/3 cup warm salted caramel sauce high quality
  • 1/4 tsp flaky Maldon sea salt
  • Vanilla bean ice cream for serving

Method
 

Prepare the Spiced Apples
  1. Preheat oven to 375°F (190°C). Lightly grease a 10-inch cast iron skillet or 9x9-inch ceramic baking dish with butter.
  2. In a large bowl, toss the sliced apples with fresh lemon juice, maple syrup, flour, ground cinnamon, nutmeg, and vanilla extract until evenly coated. Spread the spiced apples evenly across the prepared skillet.
Make Streusel, Bake & Glaze
  1. In a separate bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and sea salt. Add the cold cubed butter. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until coarse, pea-sized crumbly clusters form.
  2. Scatter the oat streusel evenly over the spiced apples, covering the fruit completely without packing it down firmly.
  3. Bake at 375°F for 35 to 40 minutes, until the apple juices bubble vigorously around the edges and the oat streusel turns deeply golden-brown and crisp.
  4. Remove from the oven and let cool for 5 minutes. Drizzle warm salted caramel sauce generously across the hot crumble and sprinkle with flaky sea salt. Spoon into warm dessert bowls and top with cold vanilla bean ice cream.

Nutrition

Serving: 1gCalories: 345kcalCarbohydrates: 54gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 32mgSodium: 180mgPotassium: 220mgFiber: 5gSugar: 32gVitamin A: 380IUVitamin C: 8mgCalcium: 42mgIron: 1.4mg

Notes

Using a blend of sweet Honeycrisp and tart Granny Smith apples provides the ultimate depth of flavor and prevents the dessert from becoming overly sweet. Cold butter is essential for forming crunchy streusel clusters rather than a greasy paste.

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