Ingredients
Scale
- 6–8 large Granny Smith apples, peeled, cored, and sliced
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon (for the apples)
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup cold salted butter, cut into small cubes
- 1 teaspoon ground cinnamon (for the topping)
- 1/2 teaspoon flaky sea salt (optional for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a deep-dish pie plate with butter or non-stick cooking spray to ensure the caramel doesn’t stick to the edges.
- In a large mixing bowl, toss the sliced apples with the lemon juice and one teaspoon of cinnamon. The lemon juice helps prevent the apples from browning and adds a nice brightness to the filling.
- Transfer the seasoned apples to your prepared baking dish. Spread them out evenly. Drizzle the salted caramel sauce over the top of the apples, ensuring they are well-coated in that rich, sweet flavor.
- In another bowl, combine the oats, flour, brown sugar, and the remaining teaspoon of cinnamon. Add the cold, cubed butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Sprinkle the oat topping evenly over the caramel-covered apples. Place the dish in the oven and bake for 40 to 45 minutes. You will know it is ready when the topping is golden brown and the apple juices are bubbling around the edges.
- Remove the crisp from the oven and let it sit for at least 10 to 15 minutes before serving. This resting time allows the caramel and fruit juices to thicken up into a delicious sauce. Sprinkle with a pinch of flaky sea salt if desired.
- Cook Time: 65 minutes
- Diet: Vegetarian