Twice Baked Carmel Apple Crisp Recipes

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).

CARAMEL APPLE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

TWICE BAKED CARAMEL APPLE CRISP

Steps:

• Preheat oven to 375 degrees F.
• Spray one 9 x 13 x 2 and one 8 x 8 x 2 pan with non-stick cooking spray.
• Arrange half apples in 9 x 13 and other half in 8 x 8. Sprinkle each with 1/2 cup sugar.
• Mix together brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter. Stir until well moistened. Sprinkle half this mixture over 9 x 13 apples. Top oat mixture with 1/4 to 1/2 cup caramel.
• Bake both pans for 15 to 20 minutes.
• Remove from oven.
• Arrange apples in 8 x 8 over apples in 9 x 13 (this makes a second layer). Top with remaining oats and another 1/4 to 1/2 cup of caramel. Bake an additional 15 to 20 minutes or till apples are tender and top is crisp. Remove, let sit till warm. Serve with vanilla ice cream and additional caramel sauce on top.

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.

TWO-LAYERED APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, beat the butter, brown sugar, cinnamon and salt until crumbly. Add flour and oats; mix well. Press 3 cups oat mixture into the bottom of a greased 13x9-in. baking dish., In another bowl, mix the first five filling ingredients. Add apples and vanilla; toss to combine. Spoon over oat layer. Dot with butter; sprinkle with remaining oat mixture., Bake, uncovered, until golden brown and apples are tender, 45-50 minutes. If desired, serve with toppings.

TWICE BAKED CARMEL APPLE CRISP

Steps:

• Preheat oven to 375 degrees
• Spray one 9x13 pan and one 8x8 pan with cooking spray.
• Arrange half the apples in the 9x13 pan and the other half in the 8x8 pan. Sprinkle each with 1/2 cup sugar. Depending on what kind of apples I use, I use less sugar if I didn't use tart apples.
• Mix together brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter. Stir until moist. Sprinkle half the mixture of the 9x13 pan. Top oat mixture with about 1/4 to 1/2 cup carmel sauce.
• Bake both pans for 20 minutes. Remove from oven.
• Take the apples from the 8x8 pan, and arrange them on the 9x13 pan (this makes the second layer). Top with remaining oat mixture and about 1/4 to 1/2 cup carmel sauce. Bake an additional 20 minutes or until apples are tender and top is crisp. Let sit until warm. Serve with vanilla ice cream or whipped topping.

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.

TWICE BAKE CARAMEL APPLE CRISP

Steps:

• Preheat oven to 375 degrees, and lightly grease 9X13 an 8X8 pan (I use pam).
• Peel and slice apples (in thin wedges about 1/4inch thick, as if you were making an apple pie).
• Place half the apples in a 13X9 and the other half in a 8X8 pan.
• Take your cup of sugar, and sprinkle over apples (half of cup over each pan).
• in medium bowl, mix the next 7 ingredients: brown sugar,flour,oats,butter,cinnamon,nutmeg,ginger, (to make a "crumb like topping").
• Sprinkle HALF the mixture over the apples in the 13X9 pan ONLY.
• top that mixture with 1/4-1/2 cup of the caramel (a little less then half the jar).
• place both pans in the oven for about 15-20 minutes
• remove Both pans, and place the apples from the 8X8 on top of the 9X13 (this makes the second layer).
• Sprinkle the rest of the crumb like mixture over that, and the rest of the caramel to top it off.
• Place back in the oven for 15-20 minutes (until apples are tender and it looks like its starting to get a little crisp on top).