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Wholesome Salted Caramel Apple Crisp with Oat Crumble

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A healthier twist on a classic fall dessert, featuring tender cinnamon-spiced apples, a crunchy oat crumble topping, and ribbons of homemade salted caramel. This comforting recipe captures the warmth of autumn in every bite.

Ingredients

Scale
  • 6 medium apples, peeled, cored, and sliced (about ¼-inch thick) — a mix of Honeycrisp and Granny Smith recommended
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1 tablespoon arrowroot powder (or cornstarch)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (not quick oats)
  • ½ cup almond flour (or all-purpose flour)
  • ⅓ cup coconut sugar (or brown sugar)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 5 tablespoons cold unsalted butter, cut into small cubes (use dairy-free butter for vegan option)
  • ¼ cup chopped pecans (optional)
  • ¼ cup coconut sugar (or brown sugar)
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream (or full-fat coconut milk for dairy-free)
  • ½ teaspoon flaky sea salt (like Maldon), plus more for finishing
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and position a rack in the center.
  2. Prepare the apples: Peel, core, and slice apples into ¼-inch thick slices. Toss with lemon juice, then add coconut sugar, arrowroot powder, cinnamon, nutmeg, salt, and vanilla. Stir gently until coated. Set aside.
  3. Toast the oats: In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add rolled oats and stir constantly for 2-3 minutes until nutty and slightly golden. Transfer to a mixing bowl and let cool.
  4. Make the crumble topping: To the toasted oats, add almond flour, coconut sugar, cinnamon, and salt. Stir to combine. Add remaining cold butter cubes and work into dry ingredients using fingertips or a pastry cutter until coarse meal forms with some pea-sized butter pieces. Stir in chopped pecans if using. Refrigerate while making caramel.
  5. Make the salted caramel sauce: In a medium saucepan over medium heat, combine coconut sugar and butter. Whisk constantly until melted and bubbling, about 2 minutes. Slowly pour in heavy cream while whisking (it will bubble up). Continue whisking for 1-2 minutes until smooth and slightly thickened. Remove from heat and stir in flaky sea salt and vanilla.
  6. Assemble the crisp: Pour apple mixture into an 8×8-inch baking dish and spread evenly. Drizzle about half the caramel sauce over the apples. Sprinkle oat crumble topping evenly over apples, squeezing some into small clumps for texture.
  7. Bake: Place dish on a baking sheet and bake for 35-40 minutes, until topping is golden brown and filling is bubbling around edges. If topping browns too quickly after 25 minutes, tent loosely with foil. Let cool on a wire rack for at least 15 minutes.
  8. Finish and serve: Drizzle remaining caramel sauce over warm crisp and sprinkle with a pinch of flaky sea salt. Serve warm with vanilla ice cream or Greek yogurt.

Notes

Don’t skip toasting the oats for a deeper flavor. Watch the caramel closely as coconut sugar burns faster than regular sugar. Let the crisp rest for 15 minutes before serving to allow the filling to set. Use a mix of apple varieties (Granny Smith and Honeycrisp) for best texture and flavor. The flavors deepen overnight.

Nutrition

Keywords: apple crisp, salted caramel, oat crumble, fall dessert, healthy dessert, gluten-free, apple recipe

Find it online: https://willarecipes.com/wholesome-salted-caramel-apple-crisp-with-oat-crumble/