Apple Caramel Crisp Recipe

Classic and cozy, this easy-to-make treat is perfect for enjoying on ‘crisp’ autumn evenings. Spice it up by adding a dash of nutmeg, throw in sprinkling of walnuts, and mix and match your favorite apple varieties to transform this timeless treat into a dessert that’s bursting with personal flair.

Apple_Caramel_Crisp

Apple Caramel Crisp

5 large apples, peeled, cored and thinly sliced
½ cup white sugar
1½ cups plus 1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon lemon juice
¼ cup water
1 cup brown sugar
1 cup quick-cooking oats
1 cup butter, softened
1½ cups caramel sauce
1 can evaporated milk

Preheat oven to 375° F.

In a large bowl, combine sugar, flour, cinnamon, lemon juice, and water. Add apples and toss.

Spread apple mixture evenly on the bottom of a prepared 8 x 8 inch baking pan.

Mix together flour, oats, butter, and brown sugar in another large bowl. Spoon the mixture evenly over apples.

In a saucepan, combine the milk and the caramel sauce over low heat until smooth consistency.

Drizzle caramel sauce over the crumble.

Bake for 45 minutes or until apples bubble and top is golden brown.

Comments (6)

on

Terrible recipe. The 1 tbsp flour goes in the apples, the pan is greased with butter or spray and why anyone would want to add so much sugar in the form of caramel sauce and evaporated milk to a recipe that already has 1 1/2 cups sugar plus the sweetness of the apples is beyond me.

on

It is a lot of sugar but I find I can reduce the sugar in most recipes (without condemning them) and fyi, evaporated milk does not have added sugar; sweetened condensed milk does.

on

They did miss letting you know how to prepare on, but where the flour is used is in the first line of direction: "In a large bowl, combine sugar, flour, cinnamon, lemon juice, and water. Add apples and toss". Thank you RoeS1023 for clarifying the difference between the two types of milk.


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