Caramel Apple Crisp . . . tart apples and caramel with a crunchy oat crust, topped with vanilla ice cream and drizzled with more caramel. A perfect fall dessert!
Life was hectic last week, and I needed to take a little break from blogging, but I am back. It seems so very crazy to me that Thanksgiving is THIS WEEK! How the heck did that happen? With all the sickness at our house, it feels like we just skipped over November. Hopefully we got it all out of our systems and we can spend the holidays healthy.
I had planned on doing a bunch of amazing Thanksgiving recipes, but alas, it has not happened. I’m just hoping that I can get my food assignments done for Thanksgiving day! I did make a really yummy treat last night though, so I wanted to share it. My family loves apple crisp, but I wanted to try something a little different. We love caramel apples (who doesn’t?), so I figured caramel apple crisp would be a hit.
I tweaked a recipe I found, and we thought it turned out amazing. It is perfect for fall, and I actually think it would be a great addition to a Thanksgiving dessert line-up. Just make sure you have vanilla ice cream. 🙂
We’ve had it with homemade caramel, and it totally rocks.
But we’ve also had it with store bought caramels, and it is still a-mazing!
- 8 cups sliced *apples (5-6 large)
- 2 Tbsp sugar
- 1 Tbsp flour
- 1/2 tsp cinnamon
- 14oz caramels (2 1/4 cups)
- 6 Tbsp milk
- 1 1/4 cup flour
- 1 cup brown sugar
- 1 cup oats
- 3/4 cup butter, soft
- 1 tsp cinnamon
- Peel and thinly slice the apples. Toss with the sugar, flour, and cinnamon. Pour into a greased 9x13" pan; set aside.
- Mix caramels and milk in a glass bowl. Microwave until melted, stirring occasionally. Drizzle about half of the caramel sauce over the apples.
- Combine topping ingredients in a small bowl till crumbly and spread evenly over apples and caramel.
- Bake at 350° for about 45 minutes, or till topping is golden brown and apples are tender. Serve with vanilla ice cream and the remaining caramel sauce.
(original photo – photos updated 11/2016)