Description
Summary: A warm caramel apple crisp baked with tart-sweet apples, a buttery oat streusel, and a drizzle of maple syrup in the crumble for a unique twist. Serve it hot with vanilla ice cream and a salted caramel drizzle.
Equipment:
- 9×13 baking dish or 12-inch cast iron skillet
- Medium saucepan for caramel
- Large mixing bowl
- Pastry cutter or clean hands for streusel
- Measuring cups and spoons
- Whisk
Ingredients
For the caramel sauce (or use ¾ cup thick jarred caramel):
- 3/4 cup granulated sugar
- 3 tablespoons water
- 6 tablespoons heavy cream, warm
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon flaky salt
For the apple filling:
- 10 cups peeled, cored, sliced apples (half Granny Smith and half Honeycrisp)
- 1 tablespoon lemon juice
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
For the oat streusel topping:
- 3/4 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 2/3 cup packed brown sugar
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/2 cup cold unsalted butter, diced
- 2 tablespoons pure maple syrup (original twist)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Make the caramel sauce. In a medium saucepan over medium heat, combine the sugar and water. Cook until it turns a deep amber color. Remove from the heat and slowly whisk in the warm cream, butter, vanilla, and salt. Let it cool slightly. If using jarred caramel, warm and season with a pinch of salt.
- Prepare the oat streusel. In a mixing bowl, combine flour, oats, brown sugar, salt, cinnamon, nutmeg, and baking powder. Cut in the cold butter with a pastry cutter or your fingertips until the mixture forms small clumps. Drizzle in the maple syrup and mix gently until it is just combined. Stir in nuts if using. Chill while preparing the apples.
- Make the apple filling. In a large bowl, toss the sliced apples with lemon juice, sugar, flour, cinnamon, and a pinch of salt. Spread evenly in a buttered 9×13 dish or cast iron skillet.
- Add caramel to the apples. Reserve ¼ cup of caramel sauce for serving. Drizzle the rest over the apples and toss lightly to coat.
- Add the topping. Scatter the oat streusel evenly over the apples.
- Bake at 375°F for 40–50 minutes, until the topping is golden brown and the filling is bubbling at the edges. If the top browns too quickly, cover loosely with foil.
- Rest for 15 minutes before serving. Drizzle with the reserved caramel and top with vanilla ice cream. A small pinch of flaky salt brings out the caramel flavor.
Notes
This crisp is built on a reliable foundation—mixed tart and sweet apples, a buttery oat streusel, and a thick caramel drizzle. The touch that makes it stand out is the addition of pure maple syrup folded into the streusel. This adds a warm undertone that deepens the flavor and makes the topping a little chewier, almost like a cookie. It’s subtle but memorable, especially when paired with vanilla ice cream.
Make-ahead: You can prep the streusel and caramel a day ahead and refrigerate them. Assemble just before baking.
Storage: Store covered at room temperature for 1 day or in the fridge up to 3 days. Reheat in a 325°F oven until warmed through.
Freezing: Bake, cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 325°F.
Nutrition
- Serving Size: 1 Serving
- Calories: 360
- Fat: 15
- Carbohydrates: 54
