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Cozy Caramel Apple Crisp with Perfect Oat Streusel

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This cozy caramel apple crisp features a crunchy oat streusel topping and naturally caramelized apple filling. It’s simple enough for a weeknight, special enough for company, and forgiving enough that you can make it without stress.

Ingredients

Scale
  • 6 medium apples (about 2.5 lbs or 1.1 kg), a mix of Granny Smith and Honeycrisp
  • ¼ cup (50g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup (100g) old-fashioned rolled oats
  • ¾ cup (96g) all-purpose flour
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g or 1 stick) unsalted butter, cold and cut into small cubes
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (60g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the center. Place a baking sheet on the rack below it to catch any drips.
  2. Peel, core, and slice the apples into ¼-inch thick slices. Slice them into rounds, then cut each round in half if the apple is large.
  3. In a large bowl, combine the apple slices with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt. Toss everything together with your hands. Let the mixture sit for 10 minutes while you make the streusel.
  4. In a medium bowl, make the streusel. Whisk together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. If using nuts, add them now. Drop in the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture looks like wet sand with some pea-sized butter pieces still visible.
  5. Transfer the apple mixture to an 8×8-inch or 9×9-inch baking dish, spreading it into an even layer. Pour any accumulated juices over the top.
  6. Sprinkle the streusel evenly over the apples. Don’t press it down. Leave it loose and craggy.
  7. Place the dish on the baking sheet and bake for 45-50 minutes, until the topping is deep golden brown and the juices are bubbling thickly around the edges. If the streusel is browning too quickly after 30 minutes, tent the dish loosely with foil.
  8. Let the crisp cool on a wire rack for at least 15-20 minutes before serving.

Notes

Don’t skip the resting time after baking. Let the crisp cool for 15-20 minutes before serving to allow the juices to set. Mix apple varieties for best texture. Use cold butter for the streusel. Check for doneness by the bubbles, not just the color. The crisp can be assembled up to 24 hours in advance and baked straight from the fridge, adding 10-15 minutes to the baking time.

Nutrition

Keywords: apple crisp, caramel apple crisp, oat streusel, fall dessert, apple dessert, easy apple crisp

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