Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Topping
- ⅓ cup unsalted butter + 1 tbsp, chilled and cubed
- ⅔ cup all-purpose flour
- ½ tsp cinnamon
- ½ cup rolled oats
- Pinch of salt
- ⅓ cup brown sugar
- ½ cup unwrapped caramel chews
Apples
- 4 Granny Smith apples, cored, peeled and sliced
- 1 tbsp lemon juice
- ¼ cup granulated sugar
- 1 tbsp cinnamon
- ½ tsp nutmeg
- Preheat the oven to 375 degrees F.
- Grease an 8x8-inch baking dish and set aside.
- Add all of the topping ingredients to a large mixing bowl except for the butter and oats and whisk together.
- Add ⅓ cup of butter and cut it in with a pastry cutter or fork until you have a nice crumbly mixture.
- Mix in the oats and set the topping aside.
- Heat a nonstick skillet on low heat and grease with the remaining 1 tbsp butter.
- Once the butter is melted, add the caramel chews and melt on low heat, stirring occasionally.
- Add all of the apple ingredients to another mixing bowl and mix together with a wooden spoon. If you have too much juice from the apples, add a tablespoon of flour. Taste and add more sugar if desired.
- Add the apples to the greased baking pan and drizzle half of the melted caramel on top (save the other half for topping later).
- Top with the crumbly crust and bake in the oven for 30 minutes, until golden brown on top.
- Remove from the oven and drizzle with the remaining caramel (you may need to reheat to remelt it first).
Makes 1 8x8-inch pan
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/caramel-apple-crisp/
3.4.3174