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Caramel Apple Crisp

Author: Si Foster
A Bountiful Kitchen

Ingredients 

  • 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

Instructions

  • Peel, core and slice apples into thin slices. Place apple slices into a 9-10 inch pie plate or a 9x9 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.

Notes

-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.