Caramel Apple Crisp

A cozy baked apple crisp with tender spiced fruit, a crisp oat topping, and caramel drizzled over each serving. It is designed for a standard home kitchen and serves as a make-ahead-friendly dessert for a small gathering.

By Julienne

Cook time: 40 minutes

Servings: 6

Ingredients

• 900 g apples peeled, cored, and sliced 6 mm thick
• 50 g granulated sugar divided
• 1 g ground cinnamon divided
• 0.5 g ground nutmeg
• 15 ml lemon juice
• 10 g cornstarch
• 1 g fine salt divided
• 15 ml water
• 80 g rolled oats
• 75 g all-purpose flour
• 70 g light brown sugar
• 25 g granulated sugar divided
• 1 g ground cinnamon divided
• 1 g fine salt divided
• 85 g unsalted butter cold and cubed
• 90 g caramel sauce warmed for drizzling

Instructions

1. Heat the oven to 190°C. Lightly butter or otherwise prepare an 8-inch square baking dish. In a large bowl, combine the sliced apples, 50 g of the granulated sugar, 1 g of the cinnamon, the nutmeg, lemon juice, cornstarch, and 1 g of the salt. Add the water and toss until the fruit is evenly coated, then transfer to the baking dish and level the surface. The apples should look evenly seasoned and lightly glossy, with no dry cornstarch visible.
2. In a medium bowl, mix the oats, flour, brown sugar, remaining 25 g granulated sugar, remaining 1 g cinnamon, and remaining 1 g salt. Add the cold cubed butter and rub it in with your fingertips or a pastry cutter until the mixture forms uneven crumbs and some pea-size pieces remain. The topping should hold together when squeezed but still look crumbly, with visible butter bits throughout.
3. Scatter the crumble evenly over the apples, pressing only lightly so some fruit remains exposed. Bake for 35 to 40 minutes, until the topping is deep golden brown and the filling is bubbling around the edges. The crisp is done when the apple juices are bubbling thickly at the sides and the topping sounds dry and crisp, not soft.
4. Let the crisp rest for 10 to 15 minutes so the filling sets slightly. Warm the caramel sauce if needed, then drizzle it over each serving just before serving. The fruit should be tender but not collapsed, and the caramel should sit in glossy ribbons over the crisp.