Salted Caramel Apple Crisp
This salted caramel apple crisp recipe has the perfect balance of salty, tangy, and sweet. Topped with a buttery crisp topping.

In the cooler time of year, it’s time for apple desserts and this salted caramel apple crisp is the perfect fall dessert. An apple crisp tastes like apple pie but it’s so much easier to make. This salted caramel version uses a homemade caramel sauce. The apples are tossed in the sauce, along with a little lemon juice and spices.
Then they are fitted snugly in a baking dish and topped with a crispy oat crumble topping. It’s so delicious when served with a scoop of ice cream.
The apples for apple crisp
The best kind of apples to use in a crisp like this are tart apples that can hold their shape well when they are baked. Using a tart variety also helps to balance the sweetness of the caramel sauce. You can use a variety of apples to bring different the best flavors and great contrast.
Granny smith – This green-skinned apple is tart and crisp. I like to use at least half granny smith apples then mix in a couple of sweeter apple types too.
Braeburn – Crisp and sweet, this apple holds its shape well when baked.
Gala apples – sweet and juicy
Pink lady apple – These fresh apples are refreshing and tart
Golden Delicious – This apple variety is very flavorful in a pie.
Honeycrisp apples – Sweet with a tart crunch
The spices
You’ll find the traditional apple spices in the juicy apple filling, but with the addition of a little ground cardamom too.
The salted caramel sauce
Rich salted caramel sauce makes this apple crisp extra special. I’ve got an easy caramel sauce recipe doesn’t take long to make and you only need 4 ingredients: granulated sugar, butter, heavy cream, and salt. It makes more than you need for the crisp, but leftover caramel sauce stores well for future desserts. If you don’t feel like making your own, store-bought caramel sauce can be used too.
Instructions
- If making your own caramel sauce, begin with that first,
- Mix together the crisp topping – all-purpose flour, brown sugar, cinnamon, and salt, Rub in cold butter into pea size pieces.
- Peel and core the apples. Dice them into 1/2- 1inch pieces. Add the apple pieces to a large bowl along with the spices and lemon juice and salted caramel sauce.
- Add to a baking dish and spread over the topping.
- Bake until golden brown and bubbling.
- Let the apple crisp cool for 10 minutes before serving.
- Serve in bowls with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Once the apple crisp has cooled down to room temperature, the leftover crisp can be stored in an airtight container in the refrigerator for up to 3 days.
The apple crisp can also be frozen, baked, or unbaked for up to 3 months. Unbaked frozen apple crisp can be baked from frozen without the need to thaw.
More apple recipes
Salted Caramel Apple Crisp
Ingredients
Crisp topping
- 100 g soft brown sugar
- 95 g all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 90 g old fashioned or rolled oats
- 113 g butter cold and cubed
Apple filling
- 8 medium apples
- 2 Tablespoons all-purpose flour
- 1/2 Tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Small pinch of ground cloves
- 100 g Salted caramel sauce
Instructions
- Preheat the oven to 350°F(180°C).
- In a medium-sized bowl, whisk all-purpose flour, brown sugar, cinnamon, and salt together. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces.
- There will be a few dry bits but that's fine. Place in the fridge while you prepare the apples.
- Peel and core the apples. Dice them into ½- 1inch pieces. Add the apple pieces to a large bowl along with the flour, spices and lemon juice, and salted caramel sauce. Toss it all together to coat.
- Lay the apples in a 10×10 inch baking pan or one of a similar size.
- Spread over the crisp topping to cover the top of the apples.
- Bake the crisp for around 45 minutes until the apples are soft and the crisp topping is golden brown.
- Let it cool for at least 10 minutes before serving. Serve in bowls with a scoop of vanilla ice cream and a drizzle of caramel sauce.
- Leftover crisp can be stored in an airtight container in the refrigerator for up to 3 days.