Monday, November 19, 2007

Caramel Apple Crisp

Apple Filling:
5 large Granny Smith Apples (Braeburn also work great)
peeled, cored and thinly sliced (I just use my food processor to slice them up)
1/2 cup white sugar
1 Tbsp flour
1/2 tsp ground cinnamon
1 Tbsp lemon juice
1/4 cup water

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

Caramel Sauce:
1 (14 oz) package individually wrapped caramels, unwrapped
1 5 oz can evaporated milk

Preheat oven to 350 degrees. Toss apples with sugar flour cinnamon, lemon juice and water. Spread evenly into a 9 x 13 pan. In another bowl mix together the crumble topping ingredients (flour, brown sugar, oats and butter). In a heavy sauce pan over low heat melt the caramels with the evaporated milk. Heat, stirring frequently until the mixture has a smooth consistency. Drizzle 3/4 of caramel mixture over the apples, spoon crumble on top and then drizzle the remaining caramel over the crumble. Bake for 45 minutes or until apple mixture bubbles and topping turns golden brown.

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