This caramel apple crisp is perfect for a fall or winter evening. This recipe makes a huge batch so it’s ideal to take along to a party or for serving guests. I found the recipe via Pinterest, but it is from Taste of Home. The original recipe can be found here.
This is actually the first crisp I’ve ever made. I’m usually more of a cobbler or pie kind of girl, but the chunks of melted caramel candies convinced me to give it a try.
3 cups old fashioned oats
2 cups flour
1 1/2 cups light brown sugar
2 tsp cinnamon
1 cup (2 sticks) butter, cubed
7-8 medium size tart apples (about 3 pounds)
1 (14 oz.) bag caramel candies
1 1/2 cups apple cider
- Preheat oven to 350 degrees. Prepare a 9 x 13″ baking dish with a light coating of non-stick spray.
- Unwrap caramels and cut in half or quarters. Set aside.
- In a large bowl combine oats, flour, sugar and cinnamon. Cut in butter with a pastry blender until butter is evenly distributed.
- Press half the mixture into the pan. Set the rest aside.
- Peel apples and slice thinly. Layer half the apples, half of the caramels, and half of the oat mixture, repeat.
- Pour one cup of apple cider evenly over the top. Bake for 30 minutes.
- Carefully pull oven rack forward and pour remaining 1/2 cup of apple cider over the top. Return to oven and bake an additional 15-20 minutes until crust is browned.
- Serve warm with vanilla ice cream!
- If peeling and cutting all the caramels sounds like too much trouble you could probably use a jar of good quality caramel sundae topping (not the kind in the squeeze bottle).
- Slice the apples thinly is key to make sure they get completely cooked. To make it easier I like to use my apple peeler/corer/slicer. It works so fast!
- You could leave the skins on the apples if you like, it gives it a more rustic appearance.