Caramel Apple Crisp
A traditional apple crisp with a swirl of caramel baked right in! Perfect for your Thanksgiving table!
Servings: 8 servings
- 1 1/2 cups (180 g) all purpose flour
- 1 1/2 cups (149 g) old fashioned oats
- 1 cup (213 g) packed light brown sugar
- 1/2 cup (99 g) granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon table salt
- 16 tablespoons unsalted butter melted
- 2 Tablespoons all purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon cinnamon
- 6 cups granny smith apples peeled, cored, halved, and cut into 1/2-inch thick wedges
- 1 cup (240 mL) apple cider
- 14-16 caramels unwrapped, and melted
For the topping: Combine flour, oats, sugar, cinnamon, brown sugar, and salt in bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside.
For the filling: Toss apples, sugar and cinnamon, and flour in bowl and set aside. In a large pot, combine, cider and apple mixture and heat over medium heat for 10-15 minutes until apples have softened and the cider has reduced and thickened. In a separate saucepan, combine caramels and 1 tablespoon of water. Stir until the caramels have melted all the way through. Stir into the apple mixture.
In a separate saucepan, combine caramels and 1 tablespoon of water. Stir until the caramels have melted all the way through. Stir into the apple mixture.
Spread the apple mixture into a 2-quart dish (11x7). Crumble the topping over evenly. Bake at 450 degrees for 15 minutes. Cool slightly before enjoying. Eat with whipped cream, ice-cream, or just as is!
- Double double. I doubled the "crisp" part of the dessert. Once is nice, twice is better, right? The crisp topping is what we are all here for isn't it? The reason you go back in for seconds. So to ensure there is enough topping to hold up to the apples I doubled the usually called for amount. It is a traditional crisp topping with oats (old fashioned kind please), brown sugar, cinnamon, and of course some melted butter.
- Cook it long enough. This apple filling actually gets cooked on the stove beforehand so that means it only needs to be in your oven for a quick 15 minutes. But make sure you cook it long enough to thicken the mixture so your apple crisp isn't too soupy.
- Use a tart apple. I used ALL granny smith apples for this crisp. Other apples could be too sweet and with the addition of caramel I liked the tartness of the apples to cut down on the overall sweetness.
Calories: 657kcal | Carbohydrates: 105g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 348mg | Potassium: 290mg | Fiber: 4g | Sugar: 69g | Vitamin A: 760IU | Vitamin C: 4.5mg | Calcium: 78mg | Iron: 2.2mg