Caramel Apple Crisp

Continuing with my Fall baking extravaganza… After two rounds of apple picking I had enough apples for a small army so started to use them up! I searched for a recipe that called for a lot of apples and came across this apple crisp recipe. I followed the traditional recipe and upped the ante by adding lots of gooey caramel and doubled the usual amount of topping. I used half a dozen apples for this recipe but I still have plenty more to go! Try out this slight twist on a classic apple dessert. Enjoy!

crisp and ice cream

Caramel Apple Crisp

Recipe adapted from: Better Homes and Gardens 75th Anniversary Edition

Yields: 6-8 servingscrisp ing

Ingredients for Crisp:

  • 5 cups sliced, peeled apples (about 5 apples)
  • 3 tablespoons granulated sugar
  • 1 cup regular rolled oats
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter

Ingredients for Caramel:caramel ingr

  • 1 cup brown sugar
  • 1/2 stick of butter (4 tablespoons)
  • 1/2 cup heavy cream
  • 1 tablespoon vanilla

Directions:

1.) For the caramel sauce: Add carm2the brown sugar, butter, cream and vanilla in a medium sauce pan over medium heat. Cook while whisking gently for 5-7 minutes, until thickened and bubbly. Take off of the heat and set aside while you assemble the rest of the crisp.

2.) Place slices apples in a 2 quart, square baking dish. Sprinkle with sugar and 1/2 teaspoon of cinnamon.making crisp

3.) For the topping: In a mixing bowl combine the oats, brown sugar, flour, nutmeg and remaining cinnamon. Cut in the butter with a fork until it resembles coarse crumbs.

4.) Place half of the oat topping over the apples. Then pour over the cooled caramel sauce. Cover with the remaining oat topping.

5.) Bake in a 375 degree oven for 35 minutes, or until fruit is tender and topping is slightly browned. Serve naked or with whip cream or ice cream.

Notes and Tips:

  • This dessert is on the sweeter side so using tart apples, will help balance the sweetness. I ended up using a combination of apples that I had around (Macoun,Cortland, and Jonathan).
  • For this recipe, and most apple recipes, I used a mandolin to slice the apples thinly. I like the way they cook down and create a meaty layer of fruit.
  • I doubled the oat topping from the original recipe so the crisp had a larger topping to filling ratio. If you want a crisp on the lighter side, you can half the topping and/or leave out the caramel.
  • If you are not fond of apples, you can substitute other fruit (ex: cherries, blueberries, rhubarb)

crisp cup

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2 thoughts on “Caramel Apple Crisp

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