If you’re looking for the ultimate fall dessert, it doesn’t get much better than Caramel Apple Crisp. Juicy apples are baked with cinnamon and sugar, then topped with a buttery oat crumble that turns golden and crisp in the oven. The best part? A drizzle of warm caramel over the top that makes every bite decadent.

This farmhouse favorite is easier than pie but just as comforting. You don’t need to fuss with a crust — the crisp topping is quick to mix and delivers that perfect crunch against the tender apples. Serve it warm with a scoop of vanilla ice cream, and you’ve got a dessert that feels like autumn in every bite.

Whether for Sunday dinner, a fall gathering, or a Thanksgiving table, Caramel Apple Crisp is a recipe worth keeping in your farmhouse baking rotation.

Why We Love This Caramel Apple Crisp

Classic Fall Flavors – Apples, cinnamon, oats, and caramel — it’s everything autumn should taste like.
Simple but Special – Easier than pie, but the caramel drizzle makes it feel bakery-worthy.
Crowd-Pleaser – Perfect for potlucks, family gatherings, or a cozy Sunday dinner.
Flexible Recipe – Works with different apple varieties, pears, or even a mix of fall fruits.
Serve it Your Way – Enjoy warm with ice cream, whipped cream, or straight from the pan with a spoon (we won’t tell 😉).
Farmhouse Tradition – It’s one of those recipes that feels like it came straight from Grandma’s kitchen.

Substitutions

Apples → Pears for a twist, or frozen apple slices (thawed).
Butter → Coconut oil or vegan butter for dairy-free.
Flour → Gluten-free flour blend works 1:1.
Caramel → Salted caramel for a sweet-salty touch.

Serving Ideas

Warm with vanilla ice cream for the classic pairing.
With whipped cream and extra caramel drizzle.
As breakfast with vanilla yogurt (nobody will complain 😉).
Mini versions in ramekins for individual servings.

FAQs

Q: Can I make this ahead?
A: Yes — assemble filling and topping separately. Refrigerate up to 24 hours, then bake when ready.

Q: Can I use instant oats instead of rolled oats?
A: Rolled oats are best for texture. Instant oats may make topping too soft.

Q: Can I freeze apple crisp?
A: Yes — assemble, wrap tightly, and freeze before baking. Bake from frozen, adding 10–15 extra minutes.

Q: What’s the best caramel to use?
A: Homemade is unbeatable, but store-bought salted caramel sauce makes this extra cozy.

Jana Rae

Caramel Apple Crisp

Caramel apple crisp with tender spiced apples, buttery oat topping, and gooey caramel drizzle. A cozy farmhouse dessert perfect for fall.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

Apple Filling

6 medium apples Granny Smith + Honeycrisp mix is best, peeled and sliced
½ cup granulated sugar
2 Tbsp all-purpose flour
1 tsp cinnamon
¼ tsp nutmeg
2 tsp lemon juice

Crisp Topping

1 cup old-fashioned oats
¾ cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter melted
½ tsp cinnamon
Pinch of salt
½ cup caramel sauce homemade or store-bought

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Method

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, toss sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Spread evenly in baking dish.
Stir oats, flour, brown sugar, cinnamon, salt, and melted butter until crumbly. Sprinkle evenly over apples.
Bake uncovered 40–45 minutes, until topping is golden and apples are bubbly.
Drizzle warm caramel sauce over crisp before serving.
Best enjoyed warm with vanilla ice cream or whipped cream.

Notes

Use a mix of tart (Granny Smith) and sweet (Honeycrisp, Gala) apples for best flavor.
If topping browns too quickly, cover loosely with foil.
Homemade caramel adds extra depth, but jarred sauce works beautifully.
Store leftovers covered at room temp for 2 days, or refrigerate up to 4.