Maple Bourbon Caramel Apple Crunch

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 for my family's annual apple picking day, and it became an instant favorite. Everyone loves the rich maple aroma and the comforting crunch with every bite.

Ingredients

• Apples: 6 medium Granny Smith apples, peeled, cored, and sliced (about 900 g), tossed with 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 the oven:

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.

Prep the apples:

In a large bowl, toss the sliced apples with lemon juice. Arrange evenly in the prepared baking dish.

Make the 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.

Combine apples and caramel:

Pour the warm caramel sauce evenly over the apples.

Make the oat 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.

Assemble 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.

Serving:

Let cool slightly before serving. Serve warm, optionally with vanilla ice cream.

Save

This Apple Crunch always brings my family together after a day in the orchard. It is a tradition to serve it warm as we share stories by the fireplace.

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 sensitivities.

Nutritional Information (per serving)

Calories: 420, Total Fat: 18 g, Carbohydrates: 63 g, Protein: 3 g

Save

This apple crunch makes any evening special. Savor every sweet, spiced bite while it's still warm.

Recipe FAQ

→ Can I make this with a different apple variety?

Yes, any firm baking apple works well. Granny Smith offers tartness, but Honeycrisp or Fuji also provide great texture and flavor.

→ Is there a substitute for bourbon?

Apple juice is a great non-alcoholic alternative, maintaining the apple-forward flavor while omitting the bourbon.

→ Can I prepare the caramel sauce ahead of time?

Absolutely. The sauce can be made and refrigerated for up to 2 days, then gently warmed before use.

→ Do I need to peel and core the apples?

Peeling and coring improve texture and consistency, but leaving the skin adds extra fiber if you prefer.

→ How can I make this gluten-free?

Simply use certified gluten-free oats and a gluten-free flour blend in the oat topping mixture.

→ Can this dessert be stored for later?

Yes, cover and refrigerate leftovers for up to 3 days. Reheat gently in the oven to restore the crunch.