Sunday, December 4, 2011
Caramel Apple Crisp
As I opened the fridge to get a drink of water, I spied the partial jar of caramel ice cream topping we had left from a recent ice cream party. I grabbed it on a whim and decided to add it to my crisp. I took it to church this morning, and many people gave rave reviews to this new crisp.
8 apples, peeled, cored, and sliced
1/2 jar caramel ice cream topping
1 tbsp lemon juice
2 cups rolled oats
1 cup brown sugar, packed
1/2 cup flour
1/2 tsp salt
1 tbsp pumpkin pie spice
2 sticks butter, melted
Preheat oven to 375 degrees.
Toss sliced apples with lemon juice, spread out into a 1 quart casserole dish.
Drizzle caramel ice cream topping over apples evenly.
In a large mixing bowl, combine oats, brown sugar, flour, salt, and pumpkin pie spice, mix well.
Pour melted butter over oat mixture and mix well, until all ingredients are wet. Sprinkle oat mixture over apples evenly.
Bake, uncovered, about an hour, until top is evenly browned, and apples are tender. You can serve hot with ice cream on top, or at room temperature with a dollop of Cool Whip.