Save A luscious dessert featuring tender apples baked with a maple&bourbon caramel sauce and a crisp oat topping. Perfect for autumn gatherings or a cozy night in.
I first made this maple bourbon caramel apple crunch for a chilly fall dinner with friends, and it instantly became a seasonal favorite. The scent of baking apples and maple always reminds me of happy times spent together in the kitchen.
Ingredients
- Apples: 6 medium Granny Smith apples, peeled, cored, and sliced (about 900 g), 1 tablespoon lemon juice
- Maple Bourbon Caramel: 1/2 cup (120 ml) pure maple syrup, 1/2 cup (100 g) light brown sugar, packed, 1/4 cup (60 ml) heavy cream, 2 tablespoons (30 g) unsalted butter, 2 tablespoons (30 ml) bourbon, 1/4 teaspoon fine sea salt, 1 teaspoon pure vanilla extract
- Oat Crunch Topping: 1 cup (100 g) old-fashioned rolled oats, 1/2 cup (60 g) all-purpose flour, 1/2 cup (110 g) light brown sugar, packed, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter, cold and cubed, 1/2 cup (60 g) chopped pecans (optional)
Instructions
- Prepare oven and apples:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish. In a large bowl, toss the sliced apples with lemon juice. Arrange evenly in the prepared baking dish.
- Make maple bourbon caramel:
- In a medium saucepan over medium heat, combine maple syrup, brown sugar, heavy cream, butter, bourbon, and salt. Bring to a gentle boil, stirring frequently. Simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
- Assemble layers:
- Pour the warm caramel sauce evenly over the apples.
- Make oat crunch topping:
- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and mix with your fingertips or a pastry cutter until coarse crumbs form. Stir in pecans if using.
- Top and bake:
- Sprinkle the oat topping evenly over the apples and caramel. Bake for 40–45 minutes, or until the topping is golden and the apples are bubbling.
- Serve:
- Let cool slightly before serving. Serve warm, optionally with vanilla ice cream.
Save This apple crunch has become a staple at our family's Thanksgiving table, and serving it warm always brings smiles all around.
Required Tools
9x13 inch (23x33 cm) baking dish, mixing bowls, saucepan, pastry cutter or fork, apple peeler/corer (optional)
Allergen Information
Contains dairy (butter, cream), gluten (flour, oats if not certified gluten&free), and tree nuts (pecans, optional). Check all ingredient labels for possible allergens if serving to those with sensitivities.
Nutritional Information
Per serving: Calories 420, Total Fat 18 g, Carbohydrates 63 g, Protein 3 g.
Save Serve with vanilla ice cream for a true autumn treat. Enjoy leftovers cold or gently reheated for an easy dessert.
Recipe FAQ
- → Can I use a different variety of apples?
Yes, any baking apple such as Honeycrisp or Fuji works well, but Granny Smith adds a pleasant tartness.
- → Is it possible to substitute bourbon?
Apple juice can be used in place of bourbon for a non-alcoholic twist on the caramel sauce.
- → How do I get a crisp topping?
Use cold, cubed butter and gently mix into the oat mixture until coarse crumbs form for best crunch.
- → Can the dessert be made ahead?
Bake and cool, then refrigerate. Reheat in the oven at 325°F until warmed through before serving.
- → Are pecans necessary for the topping?
Pecans add nuttiness and crunch, but you may omit or swap with walnuts for a similar texture.
- → What pairs well for serving?
Vanilla ice cream or a light drizzle of cream enhances the warm flavors of the dessert.