Ingredients

Oat Streusel Topping:

½ cup all-purpose flour
½ cup old-fashioned rolled oats, not quick oats
½ cup brown sugar, dark or light
½ teaspoon cinnamon
½ cup cold butter (1 stick), cut into small cubes

Caramel Apple Filling:

6 apples, any kind
2 tablespoons all-purpose flour
2 tablespoons brown sugar, dark or light
1 teaspoon cinnamon
1 tablespoon lemon juice
¼ cup caramel sauce, homemade or store-bought

For Serving:

1½ cups vanilla ice cream
Additional caramel sauce for serving (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Make the oat streusel topping by combining ½ cup flour, oats, ½ cup brown sugar, ½ teaspoon cinnamon, and cold butter cubes in a medium bowl. Use a pastry blender, two knives, or your fingers to mix until crumbly with no large butter chunks. Chill in the refrigerator while preparing the filling.

Step 3: Peel, core, and thinly slice the apples to about ⅛ inch thickness. Place them in a large bowl.

Step 4: Add 2 tablespoons flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and lemon juice to the apples. Stir well to coat all slices evenly.

Step 5: Transfer the apple mixture to a 2-quart baking dish and drizzle the caramel sauce evenly over the apples.

Step 6: Sprinkle the chilled oat streusel topping evenly over the apples and caramel.

Step 7: Bake for 40 to 50 minutes until the apples are soft and bubbly, and the topping is golden brown and crisp. It will crisp further as it cools.

Step 8: Remove from oven and let cool for 10 to 15 minutes before serving.

Step 9: Serve warm with a scoop of vanilla ice cream and an optional drizzle of caramel sauce.

Tips & Variations

Use tart apples like Granny Smith for a balance of sweetness and tang.

For a nuttier topping, add ¼ cup chopped pecans or walnuts to the streusel.

If you prefer a less sweet dessert, reduce the brown sugar in the topping by a quarter.

Leftover caramel sauce can be warmed and drizzled over pancakes or ice cream.

Storage

Store leftover apple crisp in an airtight container or tightly covered with plastic wrap in the refrigerator for 3 to 5 days. To reheat, warm portions in the oven or microwave until heated through; note that the topping may soften a bit. You can assemble the apple crisp a day ahead and refrigerate before baking; let it sit at room temperature for 30 minutes before baking and add additional baking time if needed.

FAQs

Can I use frozen apples for this recipe?

Fresh apples are recommended for the best texture, but if using frozen, thaw and drain them well to avoid a soggy crisp.

What kind of caramel sauce works best?

Both homemade and store-bought caramel sauces are fine. Choose a quality sauce you enjoy, as it makes a big difference in flavor.