Ingredients
Scale
- 6 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour (for filling)
- 1/2 cup high-quality salted caramel sauce
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour (for topping)
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon flaky sea salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large oven-safe skillet with butter or non-stick cooking spray to ensure the filling doesn’t stick.
- In a large mixing bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and the 2 tablespoons of flour. Stir until the apples are evenly coated. Pour the mixture into your prepared baking dish and spread them into an even layer.
- Drizzle the salted caramel sauce evenly over the top of the apple mixture. Use a spoon to lightly swirl it into the apples so the caramel reaches the bottom layers during baking.
- In a separate medium bowl, combine the oats, 1 cup of flour, and brown sugar. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the flaky sea salt.
- Sprinkle the oat crumble topping evenly over the apples. Place the dish in the center of the oven and bake for 40 to 45 minutes. The topping should be golden brown and the apple juices should be bubbling around the edges.
- Remove the crisp from the oven and let it sit for at least 10 to 15 minutes before serving. This allows the caramel and juices to thicken slightly, making it easier to scoop.
- Cook Time: 1 hour 5 minutes
- Diet: Vegetarian