Apples tossed with brown sugar and cinnamon are drizzled with homemade caramel sauce and topped with a crunchy crumb topping for a delectable Caramel Apple Crisp. This caramel twist on the traditional fall favorite will have your family coming back for more!

Caramel apple crisp topped with a scoop of vanilla ice cream on a white plate

This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands that make My Baking Addiction possible.

I’m fairly certain fall is finally in the air here in Ohio. Morning temps hovering in the sixties are my cue to bring up the fall decor bins. And I’m not one bit mad about it.

Trust me, I’m well aware that the first day of fall isn’t until September 23rd, but guys, I’m ready. I’m officially over summer.

I’ve already transitioned to fall candles and busted out no less than 5 cans of pumpkin for recipe testing, so decking my halls with far too many velvet pumpkins is the only logical next step.

Spoon drizzling caramel sauce over a plate of caramel apple crisp


One of the only things I love almost as much as pumpkin during the fall is the combination of all things apples and caramel.

Aside from seeing a display of pumpkins outside the grocery store, seeing trays of caramel apples pop up in the produce section and at farm stands is one of the true signs that fall has arrived here in Ohio.

Baking dish of caramel apple crisp fresh from the oven

From caramel apple poke cake to caramel apple cinnamon rolls and caramel apple blondies, combining these two fall flavors in recipes is one of my favorite fall activities.

The other day, as I was beginning to make my favorite apple crisp recipe, I realized that just about the only way I could make a classic apple crisp better would be to add caramel to it.

Overhead view of caramel apple crisp topped with ice cream


To add rich caramel flavor to my apple crisp, I started by swapping out some of the granulated sugar in the filling for brown sugar. The molasses in the brown sugar adds a richness to the apples and gives them more of a caramel-y flavor.

Bag of Bob's Red Mill rolled oats

And of course? I had to drizzle them with my salted caramel sauce before adding the crisp topping.

Yes, you could use store-bought caramel sauce. But yes, using homemade makes this so much better.

Plate of caramel apple crisp next to a cup of espresso

And if you know how to make caramel sauce at home, you can always have it on hand for topping ice cream or dipping apples. Win/win.

My family could not stop eating this Caramel Apple Crisp. Making recipes that they want seconds and thirds of is low-key one of my favorite things.

Bob's Red Mill Rolled Oats next to a plate of apple crisp

But I also want to make sure that the recipes they want more of are full of high-quality ingredients. In addition to using a homemade caramel sauce, I used my favorite Organic Rolled Oats from Bob’s Red Mill in the crisp topping for this recipe.

Bob’s Red Mill produces the very best in whole grain foods, including their rolled oats. The products are all-natural, organic and non-GMO. They’re the best in any recipe, from breakfast to dessert.

Caramel apple crisp topped with vanilla ice cream, ready to be served

Desserts like this Caramel Apple Crisp or my Lemon Cheesecake might be a special treat for my family, but I feel better knowing that I’m using the very best ingredients when I make them.

Whip up this Caramel Apple Crisp recipe for your family or any get-together this fall. I know it’ll be gone before you can blink!

Plates of caramel apple crisp a la mode, ready to be served

Caramel Apple Crisp

Caramel Apple Crisp

Yield: 1 9x13 pan
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Apples tossed with brown sugar and cinnamon are drizzled with homemade caramel sauce and topped with a crunchy crumb topping for a delectable Caramel Apple Crisp. This caramel twist on the traditional fall favorite will have your family coming back for more! 


For the Apple Filling

  • 10 cups peeled, cored and sliced Granny Smith Apples (about 6-7 large apples)
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 ½ teaspoons ground cinnamon

For the Caramel

  • 1 batch homemade caramel sauce, room temperature, divided use (recipe below)

For the Topping

  • 1 cup all-purpose flour
  • ¾ cup packed light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup Bob’s Red Mill Organic Rolled Oats
  • ½ cup unsalted butter, melted


  1. Preheat oven to 350 degrees F. Butter a 9 x13 inch baking pan.
  2. Prepare the Apple Filling: In a medium bowl, stir together the granulated sugar, ¼ cup light brown sugar, 1 TBS flour and 1 ½ teaspoons ground cinnamon. Sprinkle mixture over the apples and toss to coat.
  3. Drizzle ⅓ cup of the homemade caramel sauce over the apples. 
  4. Prepare the Topping: In a large bowl, combine 1 cup all-purpose flour, ¾ cup light brown sugar, salt, 1 teaspoon cinnamon, Bob’s Red Mill Organic Rolled Oats. Stir in melted butter until evenly incorporated. Crumble topping evenly over apples. Bake in preheated oven for 50 minutes.
  5. Serve warm with a drizzle of homemade caramel sauce and scoop of vanilla bean ice cream.

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Nutrition Information
Yield 12
Amount Per Serving Calories 269Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 63mgCarbohydrates 47gFiber 4gSugar 30gProtein 3g

Salted Caramel Sauce

Salted Caramel Sauce

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

A simple recipe for homemade salted caramel sauce that is the perfect topping for just about anything, from apples and ice cream to brownies and cheesecake.


  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream, heated until warm
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon fine grain sea salt (or more to taste)
  • 1 teaspoon pure vanilla extract


  1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened. If you are using a candy thermometer, place it into the pot taking care that it is tip in immersed into the sugar mixture.
  2. Heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). This will occur right around 350 degrees. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
  3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
  4. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.


  • Keep at room temperature for up to 3 days; refrigerated, about 3 weeks. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.
  • I have 3 thermometers and they all register different temperatures. In my opinion, it's best to rely on the color of the caramel as opposed to the temperature. You want to look for a dark dark amber color. However, dark amber goes to burnt in a matter of seconds. If using a thermometer, start paying close attention at about 340 degrees. Once the color deepens, pull the mixture from the heat.

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