Caramel Apple Crisp Recipes

CARAMEL-APPLE CRISP

Steps:

• Heat oven to 375°F.
• In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square (2-quart) glass baking dish.
• In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
• Bake 45 to 50 minutes or until apples are tender and topping is golden brown. If desired, serve with whipped cream and additional caramel topping.

CARAMEL APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Start with the topping. Combine the flour, brown sugar, salt, and cinnamon in a bowl.
• Add the butter cubes and break them down by using the tips of your fingers to rub the butter and dry ingredients together.
• Stir in the oats, then put the entire bowl into the freezer or refrigerator while you work on the apples.
• Peel, core, and cut the apples into small chunks.
• Toss well with the caramel sauce and salt.
• Split this mixture between four 6-oz ramekins, then sprinkle the oat topping evenly all over the top.
• Bake for 40-50 minutes until the fruit is bubbling and the crisp is golden brown.
• Serve with ice cream and extra caramel.

CONTEST-WINNING CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top., Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

APPLE CARAMEL CRISP

Steps:

• HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
• STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan.
• COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples.
• BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired.

CARAMEL-APPLE CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
• Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

WARM CARAMEL APPLE CRISP RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x13" baking pan using nonstick cooking spray.
• Sprinkle apples with a light dusting of cinnamon.
• In a bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and cloves. Once mixed together, cut in the cold butter. Press half of the oat mixture into your greased pan.
• Top with half of the sliced apples and half of the jar of caramel.
• Sprinkle 1 cup of the remaining oats on top.
• Repeat layers, layering the remaining apples, remaining caramel sauce, and remaining oats. Pour 1/2 cup of the apple juice all over the crisp.
• Place pan in the oven and bake uncovered for about 30 minutes.
• Pull the pan out, pour the remaining apple juice over the top, and stick back in the oven for 15-20 minutes (you will want to make sure that your apples are done- the thinner you cut them, they quicker they will bake).
• Remove from the oven and serve warm.

CARAMEL APPLE CRISP

Steps:

• Preheat your oven to 400 degrees Farenhiet (200 degrees Celsius).
• In a medium sized bowl, combine flour, oats, brown sugar, cinnamon and salt.Mix well.
• Add butter or margarine to flour mixture and combine with a fork.
• Place apple slices in a glass 12" x 8" dish.(You could also use a 9"x9", but they will have more "juice").
• Sprinkle topping over the apples making sure that all areas are covered.
• Bake in preheated oven for 25 to 30 minutes.
• Serve warm and enjoy!
• Optional, you can add your favorite topping:whip cream,vanilla ice cream,etc.

SKILLET CARAMEL-APPLE CRISP

Steps:

• Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
• After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
• When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
• Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
• Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

CARAMEL APPLE CRISP

Steps:

• Place apples in a 2-qt. microwave-safe dish. Sprinkle with lemon juice; toss to coat and set aside. Place caramels and water in another microwave-safe dish. Cover and microwave on high for 1-1/2 to 2 minutes or until heated; stir until blended. Pour over apples., Place butter in a microwave-safe dish; cover and heat on high for 30-45 seconds or until melted. Stir in brown sugar, oats, flour and cinnamon until crumbly. Sprinkle over caramel mixture. Microwave, uncovered, on high for 7-8 minutes until apples are tender, turning a half turn once.

CARAMEL APPLE CRISP

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, toss apples and caramel-butterscotch topping. Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
• Bake about 35 to 45 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.

CARAMEL APPLE CRISP

Steps:

• Combine first 4 ingredients in small bowl.
• Add caramels and toss to coat.
• In large bowl stir apples and orange juice.
• Add caramel mixture.
• Mix well.
• Pour into a greased 13x9 pan.
• TOPPING---------.
• Mix sugar and flour in small bowl.
• Cut in butter until crumbly.
• Add oats and walnuts.
• Sprinkle over apples.
• Bake at 350* for 45 minutes, or until apples are done.

CARAMEL APPLE CRISP

Steps:

• Preheat oven to 375°F with rack in middle. Butter baking dish
• For the topping:
• Pulse together flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.
• Set aside 1/4 cup for filling and transfer remaining topping to a bowl. Stir in almonds.
• For the filling:
• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.
• Remove from heat and carefully add apple juice, butter, and salt (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
• Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish. (Dish will be very full.)
• Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.
• Bake until apples are tender and top is golden and crisp, about 1 hour. Cool to warm or room temperature.

CARAMEL APPLE CRISP

Steps:

• Heat oven to 350°F.
• Place half each of the apples and caramels n 1-1/2-qt. casserole sprayed with cooking spray; repeat layers. Drizzle with milk.
• Combine wafer crumbs, oats and sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over ingredients in casserole.
• Bake 30 to 35 min. or until apples are tender. Cool slightly.