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.
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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)
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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.
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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.
