Ingredients
Scale
- 6 large Granny Smith apples (peeled, cored, and sliced)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or a 2-quart casserole dish with butter or non-stick cooking spray to prevent the caramel from sticking to the sides.
- In a large mixing bowl, toss the sliced apples with the granulated sugar, cornstarch, and cinnamon. Ensure every slice is evenly coated. The cornstarch will help thicken the juices as the apples bake, creating a jam-like consistency.
- Transfer the apple mixture into your prepared baking dish. Drizzle the salted caramel sauce evenly over the top of the apples. Use a spoon to gently swirl the caramel slightly into the fruit layer so it penetrates the middle.
- In a separate medium bowl, combine the oats, flour, brown sugar, and sea salt. Add the cold, cubed butter. Use a pastry cutter or your clean fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Spread the oat topping evenly over the apple and caramel layer. Place the dish in the center rack of the oven and bake for 40 to 45 minutes. The topping should be a deep golden brown, and the caramel-apple juices should be bubbling around the edges.
- Remove the dish from the oven and let it sit for at least 10 to 15 minutes before serving. This cooling period is crucial as it allows the caramel and fruit juices to thicken into a sauce rather than being thin and runny.
- Cook Time: 65 minutes
- Diet: Vegetarian