Description
Indulge in a comforting classic with this Caramel Apple Crisp, featuring tart Granny Smith apples tossed in cinnamon and sugar, topped with a rich, buttery oat streusel. This recipe balances the bubbling warmth of baked orchard fruit with the satisfying crunch of golden, buttery clusters. It is the ultimate fall dessert, designed to be perfectly tender without the soggy bottom, making it a reliable and sophisticated treat for cozy evenings or seasonal hosting.
Ingredients
6 large Granny Smith apples, peeled and sliced to 1/2 inch thickness
1 cup light brown sugar, packed
1 cup unsalted butter, cold and cubed
1 cup all-purpose flour
1.5 cups old-fashioned rolled oats
1.5 tsp cinnamon
0.5 tsp sea salt
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Peel, core, and slice apples into uniform segments.
Toss apple slices with half of the cinnamon and brown sugar in a large bowl.
In a separate bowl, combine flour, oats, remaining brown sugar, and sea salt.
Cut the cold, cubed butter into the oat mixture using a pastry cutter until it resembles coarse crumbs.
Press mixture lightly with hands to form buttery clumps, then spread evenly over the apple base.
Bake for 45 minutes until the fruit is bubbling and the topping is golden brown.
Allow to cool slightly before serving to let the caramel base set.
Notes
Use only old-fashioned rolled oats for the best texture. Do not use quick oats as they will become mushy. Keep butter very cold to ensure the topping maintains a crisp, crumbly structure. Serve warm with a scoop of vanilla ice cream if desired.
- Prep Time: 20
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 40mg