Caramel Apple Crisp #Recipe

I use to have this Apple Crisp recipe that was to die for. It was a copy from an old co worker and when my house burnt down in 2007 so did the recipe. I didn’t make it regularly so I definitely couldn’t remember it. I was no longer working at that job so I had no way of replacing the recipe so since then I’ve been on the search for a new one. I stumbled across this Caramel Apple Crisp Recipe.

I knew that this recipe wasn’t going to be the one because of the caramel but from the amazing reviews it received I had to give it a try.

I always make sure to read the reviews because you can learn some great tips from people that way on how to improve a recipe. Many were stating to use Kraft Caramel Bits to save yourself all the time of cutting up caramels. Take MY advice and take the 10 minutes to cut up the caramels. These don’t melt. I shared on facebook and others agreed they had the same problem with these.

Above is the photo of it straight out of the oven and below once plated. As you can see after 45 minutes in the oven set at 350 the caramels didn’t melt. However, as far as taste was concerned this Apple Crisp was still delicious. I think with actual melted caramels you would have gotten a smoother taste and ours was somewhat chewy instead. I will be trying it again with regular caramels. Yum!

Caramel Apple Crisp #Recipe

Jennifer @ Mom Spotted & Taste Of Home

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Servings 12 -14

Ingredients

  

• 3 cups old-fashioned oats
• 2 cups all-purpose flour
• 1-1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1 cup cold butter cubed
• 8 cups thinly sliced peeled tart apples
• 1 package 14 ounces caramels, halved
• 1 cup apple cider divided

Instructions

 

• In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
• Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.