Caramel Apple Crisp

Caramel apple has always been one of my favorite flavor combinations, so this caramel apple crisp is exactly the kind of dessert I want to make all fall long. It starts with tart Granny Smith apples tossed with cinnamon, lemon juice, sugar, and cornstarch, then gets baked in a buttery homemade caramel sauce. As the apples soften, they release their juices and mingle with the rich caramel, creating the most superb filling.

The topping is just as good: a crumbly mixture of flour, old-fashioned oats, brown sugar, chopped pecans, baking powder, salt, and melted butter. It bakes into golden, crunchy clusters that balance the sweet apples underneath. And because there’s already caramel in the skillet, I reserve some to drizzle over the finished crisp before serving, because why not?

This is an especially easy apple dessert because everything comes together in one ovenproof skillet, so there’s no separate baking dish to mess with. Add a scoop of vanilla ice cream or a dollop of whipped cream so it melts into the hot apples and crunchy pecan topping, making every bite taste like the best caramel apple you’ve ever had—only much easier to eat with a spoon.

How should you store leftover apple crisp?
Store leftover crisp covered in the refrigerator for up to 4 days. Reheat in a 350 degrees F oven until warmed through, and warm the extra caramel sauce separately before serving.

Can you make caramel apple crisp ahead of time?
The caramel sauce and topping can be prepared up to 2 days ahead and refrigerated separately. Assemble the crisp just before baking for the best texture.