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Apple Crisp with Caramel.

I love this recipe, it’s perfect for cool weather, stormy Spring days like we’ve had today, and especially good when the lights go out during those stormy days. As I’m currently sitting here waiting for the electricity to come back on (thank goodness the Hopper recorded Farm Kings earlier – don’t you just love that show. . . or better yet the guys on it?), I’m seriously considering grabbing another bowl šŸ™‚

The original recipe is here, but you know me, I just had to change it around a little šŸ˜‰

Apple Filling
3 Granny Smith apples (or whichever apple you prefer), peeled and cut into large bite sized pieces
A dash of lemon juice
1 tsp ground cinnamon
1/3 c Caramel (recipe here)*
*I halve the caramel recipe, and of course, exclude the part where you dip apples into it šŸ™‚

1/3 cup of butter, softened
1/2 c brown sugar
1/4 c granulated sugar
1/2 c wheat flour
1/2 c old fashioned oats
1 Tbsp ground cinnamon
1/8 tsp ground nutmeg*
*I freeze nutmeg, and then take it out and grate when I need it, so 1/8th of a teaspoon is a guesstimate. 

The Filling:
1) Preheat the oven to 350F. Then, toss the peeled and cut up apples in a dash of lemon juice. Add a teaspoon of ground cinnamon and the cooled caramel sauce, and stir to make sure the apples are completely coated. Pour into a baking dish (I use an 8×8 square casserole dish).

2) In a medium sized bowl, combine the softened butter, brown sugar, granulated sugar, wheat flour, oats, cinnamon, and nutmeg. Combine using a fork, until the mixture is crumb-like in texture.

Just before going in the oven.

3) Spoon the topping on top of the apple filling, covering completely. Bake for 25-30 minutes or until the apples become tender.

Serve with ice cream, fresh whipped cream, or how I like it, just plain šŸ™‚ And enjoy!

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