Caramel Apple Crisp

Well it is October and apple picking is in full swing.  To celebrate the season of fall, and upcoming October birthdays, I made this dessert this weekend.  It is a great alternative to caramel apples, and just as yummy! 

 

 

Caramel Apple Crisp

makes 12 servings 

• Apple Filling:
• 5 large Granny Smith apples - peeled, cored, and thinly sliced
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup water
•  

• Crumble:
• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 cup quick cooking oats
• 1 cup butter, softened
•   1 jar caramel ice cream topping

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Directions

1. Preheat oven to 350 F .
2. In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 13 x 9 buttered  pan. Pour caramel sauce over the apples.  You may need to warm the sauce to make it more fluid.  In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over caramel and the apples.
3. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
4. Serve with vanilla ice cream or whipped cream on top.