Thursday, October 7, 2010

Caramel Apple Crisp

I'm trying to put my apples to good use that we got at the apple orchard last week.  We had the missionaries over tonight for dinner, and this is what they got for dessert.  It turned out great and with some vanilla ice cream on the side, it was even better.  The original recipe came from Allrecipes, but I switched it up a bit after reading some of the reviews.

Apple Filling:

5 large Granny Smith apples (I used honeycrisp)- peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1/4 cup water


1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened

Caramel Sauce:

1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk

1. Preheat oven to 350 F (175 degree C).

2. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk.  Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of apples.

3.In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over caramel.

4.Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

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