Caramel Apple Crisp

I've always been partial to berry crisps because I like the sweet and tart taste, but this makes me a believer in apple crisps too.

I usually make triple berry crisp (I can't believe I've never blogged about it). I've also made a really awesome caramel apple pie. This time I wanted to do something different, so I tried combining both ideas to make a really delicious and easy dessert.

First I poured the caramel sauce over frozen apples.

Then, easier than pie, I mixed up the oatmeal crumble and packed it on top. I reduced the amount of sugar and butter to allow for the sweetness and richness of the caramel sauce (when I make fruit crisp I don't add any sugar to the fruit).

Then I popped it in the oven. The apple doesn't become super mushy like I expected it would, but that's a good thing, I think.

You can serve this warm over ice cream, but it's more than good naked too. Sooooo good!


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Caramel Apple Crisp

A familiar classic, with a twist: a delicious caramel sauce!

8 to 10                                      frozen or fresh apples, thinly sliced

Caramel sauce:

1/2 cup                                     butter

3 tbsp                                        all-purpose flour

1 cup                                          packed brown sugar

1/4 cup                                     water

Topping:

3 cups                                       rolled oats or porridge mix

1/2 cup                                     brown sugar

1/2 cup                                     all purpose flour

1 tbsp                                        cinnamon

1/2 cup                                     butter, melted

Place fruit in a 13”x 9” pan.

Caramel sauce: In a saucepan, melt butter. Stir in flour to form paste. Add white sugar, brown sugar, and water, bring to boil, stirring frequently. Reduce heat and simmer 5 minutes. Pour over top of fruit.

Topping: Mix oats, sugar, flour and cinnamon with melted butter until moistened. Place evenly over top of fruit, sealing edges, if possible.

Bake at 375°F for 35 to 40 minutes until fruit is bubbling and topping is golden brown. Serve warm or room temperature.

Also makes a fine breakfast! 

Printable Caramel Apple Crisp

Thanks Lisa at Sweet as Sugar Cookies for allowing me to link this recipe on your blog!