Happy Monday everyone!!!! I wanted to apologize for not hosting a Potluck Sunday post yesterday. Time got away from me Saturday night and it was pretty much the same all day yesterday.
I am hoping to get back on track the Sunday after Thanksgiving {fingers crossed}. Last week I made a tasty Caramel Apple Crisp for dessert.
I had initially planned on using my apple stash for apple butter, but I just haven't had time to get that done.
Thanksgiving is all that has been on my mind. I didn't want my apples to go bad so I whipped up this new yummy apple crisp instead.
I found this recipe in my Betty Crocker fall cookbook and it looked to good not to make.This recipe only requires a handful of ingredients, so it's really easy to make.
Caramel Apple Crisp is a nice change from the traditional Apple Crisp. I added pecans to this recipe but that is all up to you.
In usual fashion I have included some step by step photos of this tasty dessert . You can get the full recipe at the end of this post. Enjoy!
Start by preheating your 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 glass baking dish. I used a large pie plate. In the same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender, until mixture looks like coarse crumbs. Stir in oats and pecans.
Crumble mixture over apples in baking dish. I added a few more pecan halves before baking.
Bake 35 to 45 minutes or until apples are tender and topping is golden brown.
If desired, serve with whipped cream, vanilla ice cream and additional caramel topping.Caramel Apple Crisp
Ingredients:
1/2 - cup caramel topping
1/2 - teaspoon ground cinnamon
6 - large baking apples, peeled, cut into 1/2-inch slices (about 6 cups)
2/3 - cup Gold Medal all-purpose flour
1/2 - cup packed brown sugar
1/2 - cup cold butter or margarine, cut into small pieces
2/3 - cup quick or old fashioned oats
1/2 - cup pecan pieces, optional
Directions:
Preheat 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 glass baking dish. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender, until mixture looks like coarse crumbs.
Stir in oats and pecans. 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, vanilla ice cream and additional caramel topping.
Cook's Note: Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly.
To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender
Bake 45 to 50 minutes or until apples are tender and topping is golden brown.
If desired, serve with whipped cream, vanilla ice cream and additional caramel topping.
Cook's Note: Try to cut all of the apples in this recipe into slices of the same thickness, so they’ll cook evenly.
To test for doneness, simply poke the tip of a sharp knife into an apple, and you’ll be able to feel if it’s tender
Recipe Source: Betty Crocker
11 comments
Potluck Sunday will more than likely be back on track this Sunday. (11/28) Last week I just got in over my head. I should be fine after the holiday.
Lynette, I love pecans and add them any chance I get.
Wishing you a VERY special Thanksgiving Tina! :-)