Sunday, November 14, 2010

Carmel Apple Crisp

5 cups apples, (after peeling) I like a mixture of sweet and tart
1/2-3/4 cup caramel topping
1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
1 tablespoon vanilla
1/2 cup chopped pecans
1 cup oats
6 tablespoons butter
2 tablespoons sugar for topping after baking

Peel, core and slice apples into thin slices. Place apple slices into a 9-10 inch pie plate or a 9x9 greased pan.
Drizzle caramel topping over apples.
Mix flour, sugars, salt, vanilla, pecans and oats in a large bowl. Cut in butter until blended well. Or use a food processor fitted with a steel blade and pulse until mixture resembles coarse crumbs. Pour crumb mixture over apples and caramel.
Place dish on top of cookie sheet to prevent any syrup from bubbling over in oven.
Bake at 400 on middle rack for about 30-40 minutes, or until apples are tender.
Remove from oven and sprinkle with additional 2 tablespoons sugar. Serve warm. Great topped with a scoop of vanilla ice cream.

-It may seem like 5 cups of apples are too many for a 9 inch dish, but the apples will shrink while baking.


DTanner said...

Krista, that looks evil! I'm going to have to try that one.

Suzanne said...

I've never met an apple crisp I didn't like. Looks yummy!