Units Scale

For the Apple Filling

For the Crisp Topping

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Preheat Oven
Preheat to 350°F (175°C). Grease an 8×8-inch baking dish.
Make the Apple Filling
In a large bowl, toss sliced apples with lemon juice, brown sugar, cinnamon, nutmeg, vanilla, flour, and ¼ cup caramel sauce. Mix until apples are evenly coated.
Prepare the Crisp Topping
In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Assemble
Spread the apple mixture into the baking dish. Sprinkle the oat topping evenly over the apples.
Bake
Bake for 35–40 minutes, or until the apples are tender and the topping is golden and crisp.
Finish & Serve
Let cool for 10 minutes, then drizzle with extra caramel sauce. Serve warm — ideally with vanilla ice cream.

Chef’s Tips

Use a mix of apples for the best flavor and texture — sweet + tart creates perfect balance.
Don’t skip the flour in the filling; it thickens the caramel juices.
For an extra-crispy topping, chill the assembled crisp for 10 minutes before baking.
Add a pinch of salt to the caramel drizzle to enhance sweetness.
Make ahead: Assemble and refrigerate up to 24 hours before baking.

Variations

Add ½ tsp flaky sea salt to the caramel before drizzling.

Replace half the caramel with pure maple syrup for a deeper fall flavor.

Add 1 cup fresh or frozen raspberries or blueberries to the apple filling.

Mix ½ cup chopped pecans or walnuts into the topping.

Use gluten-free oats and replace flour with a 1:1 GF baking blend.