By I made a 9-by-13 caramel apple crisp for a small Sunday-school class graduation. Sliced apples in caramel, oat-and-brown-sugar streusel topping. Reimbursement $30 tip $20.
The recipe is below.
Caramel Apple Crisp
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 8
Ingredients
- 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced thin
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1/3 cup caramel sauce (store-bought or homemade), plus more for drizzling
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat and prep. Preheat your oven to 350°F. Lightly butter a 9x13-inch baking dish and set aside.
- Season the apples. In a large bowl, toss the sliced apples with granulated sugar, 1 teaspoon cinnamon, nutmeg, and lemon juice until evenly coated. Pour into the prepared baking dish and drizzle the 1/3 cup caramel sauce evenly over the top.
- Make the crisp topping. In a separate bowl, combine the rolled oats, flour, brown sugar, 1/2 teaspoon cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbles with some pea-sized pieces of butter remaining.
- Assemble and bake. Sprinkle the crisp topping evenly over the apple layer. Bake uncovered for 40—45 minutes, until the topping is golden brown and the apple filling is bubbling around the edges.
- Finish and serve. Remove from the oven and let rest for 10 minutes. Drizzle with additional caramel sauce and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition (per serving)
Calories: 380 | Protein: 3g | Fat: 13g | Carbs: 65g | Fiber: 4g | Sodium: 115mg