It’s not even the middle of October and I already can’t stop talking about when my next batch of apple crisp will be made (spoiler alert: As soon as I can get more apples). And now, thanks to #blogtober14, it’s time that I spilled the beans on this not-so-secret recipe of mine with a post about my favorite fall recipe.
Here it is in it’s original glory.
But if you’re like me and you don’t want to click the link, here it is…with a few minor tweaks.
- 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
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup quick cooking oats
- 1 cup butter, softened
1 (14 ounce) package individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk
- [NEW] Caramel topping used on ice cream
- 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 8×8 inch pan [Go bigger if you use large apples or more than five]. 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
4530 minutes. Remove it and drizzle caramel sauce over the top and continue to bake for 15 more minutes (apple mixture will bubble and topping will be golden brown).
- EAT UNTIL YOU BURST
See, not much to it. Just delicious comfort food. Will you feel a bit guilty after indulging? Yeah, probably. But that’s all the more reason to start that fitness program you’ve been putting off.
So there you go. Your life has been saved. You’re welcome!