A classic apple crisp gets a makeover with lots of caramel sauce. Serve with ice cream for the perfect fall treat!
I feel like I do the same thing every year. I try to stretch out summer as long as possible. And don’t get me wrong – I LOVE fall. Fall and spring are by far my favorite seasons. But I love long, summer evenings. I love being able to sit out on the back porch any time of day. I love playing in the grass with my kids and savoring the sunshine. And I know that a lot of these I can also get in the fall. But the one reason I try to put off fall as long as possible is because I know that winter is right around the corner. And I’m not a winter person.
But after seeing all of the fall inspired dishes and dessert popping up, I just couldn’t resist anymore. I am ready to jump into fall now!! Apples, pumpkin and squash – here I come!
It’s only natural that I start with apples. My kids have been eating them like crazy lately. Abbi likes to pretend that she is Snow White (and after taking a few bites she will “faint” onto the couch – such a drama queen!) And Easton likes to pretend he is a big boy and will carry an apple around for hours – taking little bites of it here and there. So needless to say, we have been stocked up on the apples lately. And thank goodness they are coming into season!
I love a good, traditional apple crisp. In fact, my mom made one just a few nights ago that we all gobbled up in record time. But I wanted to dress mine up a little bit – add a little bit of glitz and glam. And I can’t think of a better companion to apples than caramel. In fact, I would have been happy with just the apples and the caramel, but throw in a crisp topping – I’m totally game! This was a great way makeover a traditional apple crisp. If you are a caramel and an apple lover – this is the crisp for you!
- 8 cups peeled and sliced tart apples
- 33 caramels, divided
- 2 tablespoons plus 2 teaspoons milk
- ¾ cup all-purpose flour
- ¾ cup quick cooking oats
- ¾ cup packed brown sugar
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup cold butter, cubed
- Heat the oven to 375F. Grease a 9x13-inch baking dish. Place the apples in the baking dish.
- In a heavy saucepan, melt 25 of the caramels with 2 tablespoons of milk. Pour the caramel over the apples.
- In a bowl, mix togethr the flour, oats, brown sugar, salt and cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the mixture over the apples. Bake in the preheated oven until golden brown, 45-50 minutes. Cool for 10 minutes.
- In a small microwave safe bowl, combine the remaining 8 caramels with 2 teaspoons of milk. Cook in 15 second increments, stirring often, until melted and smooth. Drizzle over the crisp. Serve with ice cream, if desired.
- adapted from Taste of Home Church Supper Desserts
More twists on the apple crisp:
Apple-Pear Crisp from My Baking Addiction
Baked Almond Apple Crisp Rings from Running to the Kitchen
Apple Crumb Bars from Taste and Tell
Breakfast Apple Granola Crisp from Smitten Kitchen
Apple Pear Cranberry Crumble Tart from Completely Delicious