There’s something magical about the combination of warm caramel apples and a buttery, crisp topping that feels like a hug in dessert form. This Caramel Apple Crisp is a celebration of cozy autumn flavors, with tender, cinnamon-spiced apples bubbling beneath a golden, crunchy crust. The rich caramel drizzle adds a luscious sweetness that perfectly balances the tartness of the fruit. In just under an hour, you’ll have a dessert that’s as comforting as it is impressive, making it ideal for weeknight treats or weekend gatherings.

Pair it with a scoop of homemade cinnamon ice cream for a dreamy contrast of temperatures and textures. The creamy, spiced ice cream melts into the warm crisp, creating a symphony of flavors that’s impossible to resist. Every bite is a delightful mix of soft, crunchy, and velvety, leaving you savoring the essence of fall. Whether you’re a seasoned baker or a beginner, this recipe is straightforward yet utterly rewarding, promising smiles with every spoonful.

Ingredients for Caramel Apple Crisp with Cinnamon Ice Cream

For the Crisp Topping:
1/2 cup (60g) all-purpose flour
1/2 cup (85g) packed brown sugar
1/4 cup (30g) old-fashioned rolled oats
3 tablespoons chopped almonds (or pecans, walnuts, etc.)
2 tablespoons fine cornmeal
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup (60g) chilled butter, cut into small pieces
For the Apple Filling:
2 teaspoons cornstarch
2 tablespoons brown sugar
1/2 teaspoon vanilla extract (or 1 vanilla pod, optional)
1 pound fresh Granny Smith apples (or any cooking apples), peeled and chopped into small pieces

Step-by-Step Instructions

Prepare the Crisp Topping: In a food processor, combine flour, brown sugar, oats, almonds, cornmeal, salt, and cinnamon. Add chilled butter and pulse 5 times or until the mixture resembles coarse meal (about 10 seconds). Place in the fridge until needed. (Can be made ahead and refrigerated.)
Prepare the Apples: Peel and chop the apples into small pieces. Toss them in a bowl with cornstarch, brown sugar, and vanilla extract until evenly coated.
Assemble the Crisp: Transfer the apple mixture to an 8-inch baking dish (or small individual dishes), piling it high as the apples will cook down. Generously sprinkle the crisp topping over the apples.
Bake: Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the filling is bubbly and the topping is golden brown.
Serve: Let cool slightly, then serve warm with a scoop of cinnamon ice cream for the perfect finish!

Perfect Pairings: Serving Suggestions

This Caramel Apple Crisp shines when served warm with a scoop of homemade cinnamon ice cream. For an extra indulgent touch, drizzle with warm caramel sauce or a dollop of whipped cream. Pair it with a hot cup of spiced chai or coffee for a cozy dessert experience.

Make-Ahead Magic: Storage and Reheating

The crisp topping can be prepared up to 2 days in advance and stored in the fridge. Once baked, leftovers can be kept in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore that fresh-from-the-oven crispiness.

Mix It Up: Recipe Variations

Swap Granny Smith apples for Honeycrisp or Fuji for a sweeter twist. Add a handful of dried cranberries or raisins to the apple mixture for extra texture. For a nut-free version, skip the almonds and add sunflower seeds or extra oats instead.

Time-Saving Tips for Busy Bakers

Use pre-sliced apples or an apple corer to speed up prep. Double the crisp topping recipe and freeze half for future desserts. If you’re short on time, skip the food processor and mix the topping by hand—it’s just as delicious!

Essential Equipment Guidance

A food processor makes quick work of the crisp topping, but a pastry cutter or fork works too. Use an 8-inch square baking dish or individual ramekins for portion control. A silicone spatula is perfect for tossing the apples evenly with the cornstarch mixture.