Caramel Apple Crisp

A couple of weeks back, my sweet tooth kicked in late one night, so I went in search of something to make. I found some really fresh Granny Smith apples, so I decided to whip up a “crisp”. A crisp is like a cobbler; the difference is the top. You could easily make this a cobbler by topping with a dough crust.

  • 5 ripe Granny Smith apples, peeled, cored and thinly sliced
  • 1/2 cup white sugar
  • 1 Tbsp all purpose flour
  • 1/2 tsp cinnamon
  • 1 Tbsp lemon juice
  • 1/4 cup water

Preheat the oven to 350F. In a mixing bowl, toss all above ingredients and mix well. Spread evenly into an 8″x8″ glass baking dish.

CRUMBLE:

  • 1 1/2 cups all purpose flour
  • 1 cup brown sugar
  • 1 cup quick oats
  • 1 cup butter, softened

Mix together ingredients in a small bowl and top the apple mixture with the crumble.

CARAMEL SAUCE:

  • 1 14oz packaged of individually wrapped caramel candies, unwrapped
  • 1 5oz can evaporated milk

Combine caramel candies and milk in a heavy saucepan over low heat, stirring frequently, until the mixture has a smooth consistency. Spoon the mixture over the crumble top of the crisp and bake in preheated oven for about 45 minutes, until the apple mixture is bubbling and the top is golden brown.

Serve with a scoop of French Vanilla ice cream!

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