Tart apples bake beneath a buttery oat-and-almond crumble until bubbling and golden. A measured salted caramel finish adds richness without turning this classic October dessert into an overly sweet dish.
Estimated nutrition
Per serving
Based on 8 servings
- Calories
- 365 kcal
- Protein
- 4 g
- Carbs
- 60 g
- Fat
- 14 g
- Fiber
- 6 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Apple Filling
- 2½ lb (1.13 kg) Granny Smith apples, peeled, cored, and sliced
- 2 tbsp lemon juice
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour
Crumble
- 1 cup (90 g) rolled oats
- ½ cup (60 g) all-purpose flour
- ⅓ cup (65 g) light brown sugar
- ¼ cup (28 g) sliced almonds
- 4 tbsp (56 g) unsalted butter, melted
- ¼ tsp kosher salt
Caramel
- 3 tbsp prepared caramel sauce
- ⅛ tsp flaky sea salt
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Cardamom — Floral autumn character.
- Cinnamon — Essential apple warmth.
Instructions
- 1
Heat the oven to 375°F / 190°C.
- 2
Toss the apples with lemon juice, brown sugar, cinnamon, and flour.
- 3
Transfer the apples to an 8-inch square baking dish.
- 4
Combine oats, flour, brown sugar, almonds, melted butter, and kosher salt until evenly moistened.
- 5
Scatter the crumble evenly over the apples.
- 6
Bake for 35–40 minutes, until the apples are tender and the topping is golden.
- 7
Warm the caramel sauce briefly if needed. Stir in the flaky sea salt.
- 8
Let the crisp rest for 10 minutes, then divide into eight portions and serve with the salted caramel.
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