Apple Crisp is one of my all time fave desserts. Caramel Apple Crisp? A step beyond yummy.
Caramel Apple Crisp
- 5 cups apples (after peeling) I like a mixture of sweet and tart
- 1/2-3/4 cup caramel topping or Peter’s Caramel*
- 1 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- 1/2 cup chopped pecans
- 1 cup oats
- 6 tablespoons butter
- 2 tablespoons sugar for topping after baking
Peel, core and slice apples into thin slices. Place apple slices into a 9-10 inch pie plate or a 9×9 greased pan (I used a 10 inch round dish).
Drizzle caramel topping over apples.
Mix flour, sugars, salt, vanilla, pecans and oats in a large bowl. Cut in butter until blended well. Or use a food processor fitted with a steel blade and pulse until mixture resembles coarse crumbs. Pour crumb mixture over apples and caramel.
Place dish on top of cookie sheet to prevent any syrup from bubbling over in oven.
Bake at 400 on middle rack for about 30-40 minutes, or until apples are tender.
Remove from oven and sprinkle with additional 2 tablespoons sugar. Serve warm.
-It may seem like 5 cups of apples are too many for a 9 inch dish, but the apples will shrink while baking.
– I use a local brand of caramel topping, any name brand will work.
-Peter’s Caramel is found online here or at baking specialty stores, such as Orson Gygi.