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Caramel Crunch Apple Crisp

  • Servings: Nine 2/3-cup servings
  • Course: Dessert

It takes only a little sugar-free caramel ice cream to add the crowning touch to this old-fashioned apple crisp dessert. It's the kind of dessert that disappears fast at a family gathering or potluck. Reynolds® simplifies life when you need to bake and take a food. Your friend can conveniently toss the pan when it's empty. Leave behind these dessert in Reynolds® Bakeware at the next potluck and avoid the hassle of bringing home a messy baking pan. Reynolds® Bakeware is sturdy with a nonstick coating. The stylish bright blue aluminum exterior makes it an attractive addition to the buffet table, too.

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  • 6 medium apples (such as Cortland, Empire, Granny Smith, or Winesap), cored and thinly sliced (6 cups)
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1 egg white
  • 1/4 cup chopped pecans or unsalted dry roasted peanuts
  • 2 tablespoons sugar-free caramel ice cream topping
  • Reynolds® Bakeware


Step 1

Preheat oven to 375°F. In a large bowl, toss together apples, granulated sugar, and cinnamon. Spoon evenly into a Reynolds® Bakeware 8x8-inch pan.

Step 2

In a medium bowl, combine oats, flour, and brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in egg white and nuts until combined. Sprinkle topping over apples.

Step 3

Bake for 40 to 50 minutes or until topping is golden and apples are tender (if necessary, cover with aluminum foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack for 20 minutes.

Step 4

In a small microwave-safe bowl, microwave caramel topping, uncovered, on 100 percent power (high) for 10 seconds. Drizzle over crisp before serving.

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