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Easy Salted Caramel Apple Crisp with Oat Pecan Topping

Salted Caramel Apple Crisp - featured image
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This salted caramel apple crisp features tender, spiced apples under a crunchy oat pecan topping, all tied together with rich salted caramel. It’s a quick and easy dessert that’s perfect for fall gatherings and weeknight comfort.

Ingredients

Scale
  • 6 medium apples, peeled, cored, and sliced into ¼-inch thick slices (3 Granny Smith and 3 Honeycrisp)
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar (light or dark)
  • ½ cup chopped pecans
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • ½ cup store-bought caramel sauce
  • ½ teaspoon flaky sea salt
  • 2 tablespoons heavy cream (optional, to thin caramel)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Peel all 6 apples, cut into quarters, remove cores, then slice each quarter into 3-4 pieces (about ¼-inch thick). Toss sliced apples into a large mixing bowl.
  3. To the bowl of apples, add granulated sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until apples are evenly coated. Let sit while making the topping.
  4. In a medium mixing bowl, combine oats, flour, brown sugar, chopped pecans, cinnamon, and salt. Stir with a fork to break up clumps. Pour melted butter over dry ingredients and stir until moistened and clumpy (like wet sand).
  5. Spread the apple mixture evenly into the prepared baking dish. Sprinkle the oat pecan topping evenly over the apples without pressing down.
  6. If caramel sauce is thick, warm it in a small saucepan over low heat for 1-2 minutes or microwave in 15-second bursts until pourable. Drizzle about half of the caramel over the topping in a zigzag pattern. Reserve the rest for serving.
  7. Place the dish on a baking sheet to catch overflow. Bake for 40-45 minutes until topping is golden brown and filling is bubbling around the edges. If topping browns too quickly after 30 minutes, tent loosely with foil.
  8. Remove from oven and let cool on a wire rack for 10 minutes. Sprinkle flaky sea salt over the top while still warm.
  9. Serve warm, scooped into bowls, drizzled with remaining caramel sauce. Optionally top with vanilla ice cream or whipped cream.

Notes

Let the crisp rest for 10-15 minutes after baking to allow the filling to set. For best texture, toast pecans before adding to topping. Use a baking sheet underneath to catch drips. The crisp tastes even better the next day as flavors meld.

Nutrition

Keywords: apple crisp, salted caramel, oat pecan topping, fall dessert, easy apple crisp

Find it online: https://recipebelle.com/easy-salted-caramel-apple-crisp-with-oat-pecan-topping/