Caramel Apple Crisp

Susan Feliciano


I figured this one out after tasting something like it at a restaurant. It's even better the next day - has more caramel flavor.
Today (1/12/2011) I tried making it with fresh apples instead of canned. Wonderful, plus it helped me use up some apples. I used one yellow delicious, one granny smith, and one macintosh, so you can use any type of combination of apples you have on hand. See the variations in the directions.

★★★★★ 4 votes
20 Min
55 Min


24 oz
apple pie filling or jar of fried apples
4 cups fresh apples, cored and chopped
1/3 c
granulated sugar
1/3 c
3/4 c
bisquick baking mix
2 pkg
instant oatmeal, plain
1/2 c
brown sugar, firmly packed
1/2 cup xylitol brown sugar no-calories sweetener, like ideal brand
2 tsp
ground cinnamon
5 Tbsp
cold butter, cut in chunks
1/3 c
chopped walnuts


1Preheat oven to 350 degrees.
Place apple filling in the bottom of a greased 8- or 9-inch baking pan. I use a metal one, but it does work with glass.
2*OR*, place the 4 cups of apples in bottom of pan. Sprinkle with the 1/3 cup granulated sugar, and evenly pour over the cream. (You will not need the cream and sugar if using pie filling or canned apples.)
3Stir together bisquick, oatmeal, brown sugar, and cinnamon until well combined.
4Using fingers or a pastry blender, rub or cut in butter until mixture resembles coarse crumbs. Then stir in nuts.
5Sprinkle topping mixture evenly over apples and press down evenly.
6Bake for 55-60 minutes, until apple filling bubbles up through crust. Allow to cool 10 minutes before serving. Cut into 9 equal servings. Top with vanilla or caramel ice cream if desired.

About Caramel Apple Crisp

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom