Serving Up {Dessert}: Caramel Apple Crisp

Apples are on!!!  I currently have 120 pounds of apples in my entry way...40 pounds each of red delicious, Jonathans and primes.  Thanks to access to a local farmer, I picked up my delicious jems for less than 50 cents a pound.  We are huge apple eaters around here so we are kind of loving it!

Most of our apples are eaten straight but we do have a few favorite apple recipes that we enjoy when the apples are plentiful.  This particular recipe is at the top of the list.  Apple crisp is a favorite regardless, but add a jar of caramel sauce and an old favorite is taken to an all new level!  Served warm or cold, with or without ice cream, it's a winner!

One Year Ago: Roasted Pumpkin with Shallots and Sage

CARAMEL APPLE CRISP     

printable version

8 granny smith apples, peeled/cored/sliced
2 tbs. lemon juice
⅔ cup sugar
⅓ cup flour
2 tsp. cinnamon
¾ tsp. nutmeg
¼ tsp. cloves
¾ tsp. salt

1 12-ounce jar caramel ice cream topping

2 cups brown sugar
2 cups flour
1 cup oatmeal
½ cup pecans or walnuts, chopped (optional)
1 cup butter, melted

Prepare by buttering a 13x9 glass baking dish and preheat the oven to 375 degrees.
Place apples and lemon juice in a large bowl and stir until the apples are coated with the lemon juice. In a separate bowl, combine the sugar, flour, cinnamon, nutmeg, cloves and salt and stir until combined. Pour dry ingredients over the apples and stir until the apples are well coated. Spread the apples evenly in the prepared baking dish.
Pour caramel sauce over the top of the apples.
In a medium bowl combine the brown sugar, flour, oatmeal, nuts and melted butter and stir until it forms course crumbs. Spread the topping over the caramel layer.
Place in oven and cook 40-50 minutes, until the topping is browned and the apples are tender.