Salted Caramel Apple Crisp
Spreading a crisp across a rimmed sheet pan instead of a deep dish is the trick that makes this one — more surface area means more of that golden, shattering oat topping and no soggy middle. The apples get a quick toss with reduced apple cider, which concentrates the fruit's flavor into something a plain sugar-and-cinnamon coating can't match. A ribbon of salted caramel drizzled over the top at the very end cuts the sweetness with just enough salt. If you're in an apple mood, try our Classic Apple Crisp, Apple Cinnamon Muffins, or Apple Cider Caramel Pecan Galette.
Dessert · Fall, Apple, Baking • 70 min
Nutrition (per serving)460Calories·21gFat·65gCarbs·3gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the cider reduction:
- 1 cup (240ml) apple cider
- For the apple filling:
- 3½ pounds apples (about 7 medium), a mix of Granny Smith and Honeycrisp, peeled, cored, and sliced ¼-inch thick (about 8 cups)
- ⅓ cup (67g) granulated sugar
- ⅓ cup (67g) packed light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ cup reduced apple cider (from above)
- For the oat topping:
- 1½ cups (135g) old-fashioned rolled oats
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks / 170g) cold unsalted butter, cubed
- For the salted caramel:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream, warmed
- 1 teaspoon flaky sea salt, plus more for finishing
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Steps
- Reduce the cider: In a small saucepan, bring the apple cider to a boil over medium-high heat and cook until reduced to ¼ cup, 8–10 minutes. Set aside to cool slightly.
- Preheat the oven to 375°F with a rack in the center. Butter a 13×18-inch rimmed baking sheet (half sheet pan).
- Make the salted caramel: Heat the granulated sugar in a medium heavy saucepan over medium heat, stirring gently with a heatproof spatula until it melts and turns a deep amber, 6–8 minutes. Remove from the heat and carefully whisk in the butter until melted (it will bubble). Slowly stream in the warm heavy cream, whisking constantly until smooth, then whisk in the flaky sea salt. Pour into a heatproof bowl to cool; it thickens as it sits.
- Make the filling: In a large bowl, toss the apple slices with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, ginger, salt, and the ¼ cup reduced cider until evenly coated.
- Spread the apples in an even layer on the prepared sheet pan. The thin layer is what lets the topping bake extra crunchy.
- Make the topping: In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture forms clumpy, pea-sized crumbs.
- Scatter the topping evenly over the apples by the handful — don't press it down; the loose crumbles will bake into crunchy clusters.
- Bake for 40–45 minutes, until the filling is bubbling thickly around the edges and the topping is deep golden brown. If the topping browns too quickly, tent loosely with foil and continue baking.
- Let the crisp cool on the baking sheet for at least 15 minutes so the juices can set. If the caramel has thickened too much to pour, rewarm it gently. Drizzle the salted caramel in ribbons over the crisp and finish with a pinch of flaky sea salt. Serve warm with vanilla ice cream.
Tips & Variations
Make Ahead
The salted caramel can be made up to 5 days ahead and stored in a sealed jar in the refrigerator — rewarm gently before drizzling. The oat topping can be mixed and refrigerated up to 2 days ahead, or frozen for up to a month. The apples can be peeled and sliced up to 4 hours ahead; toss with the lemon juice and refrigerate in a sealed container. Assemble and bake the day of serving for the crunchiest topping.
Storage
Cover the cooled crisp and refrigerate for up to 4 days. Reheat individual portions in the microwave for 45–60 seconds, or warm the whole pan in a 325°F oven for 15 minutes to re-crisp the topping. The topping will soften over time but still tastes wonderful. Store any leftover caramel separately and rewarm before drizzling.
Substitutions
Pears substitute one-for-one for the apples, or use a pear-apple mix. For a gluten-free crisp, use certified gluten-free oats and swap the flour in the topping for a 1:1 gluten-free flour blend. Use a good store-bought salted caramel sauce in place of the homemade caramel if you're short on time. Swap the flaky sea salt for the same amount of fine sea salt, or reduce to ½ teaspoon for a less salty finish.
Nutrition
Per serving
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
