Caramel Apple Crisp

Susan Feliciano

By
@frenchtutor

I figured this one out after tasting something like it at a restaurant. It's even better the next day - has more caramel flavor.
Today (1/12/2011) I tried making it with fresh apples instead of canned. Wonderful, plus it helped me use up some apples. I used one yellow delicious, one granny smith, and one macintosh, so you can use any type of combination of apples you have on hand. See the variations in the directions.


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Comments:

Serves:

9

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

24 oz
apple pie filling or jar of fried apples
*or*
4 cups fresh apples, cored and chopped
1/3 c
granulated sugar
1/3 c
cream
3/4 c
bisquick baking mix
2 pkg
instant oatmeal, plain
1/2 c
brown sugar, firmly packed
*or*
1/2 cup xylitol brown sugar no-calories sweetener, like ideal brand
2 tsp
ground cinnamon
5 Tbsp
cold butter, cut in chunks
1/3 c
chopped walnuts

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Place apple filling in the bottom of a greased 8- or 9-inch baking pan. I use a metal one, but it does work with glass.
2
*OR*, place the 4 cups of apples in bottom of pan. Sprinkle with the 1/3 cup granulated sugar, and evenly pour over the cream. (You will not need the cream and sugar if using pie filling or canned apples.)
3
Stir together bisquick, oatmeal, brown sugar, and cinnamon until well combined.
4
Using fingers or a pastry blender, rub or cut in butter until mixture resembles coarse crumbs. Then stir in nuts.
5
Sprinkle topping mixture evenly over apples and press down evenly.
6
Bake for 55-60 minutes, until apple filling bubbles up through crust. Allow to cool 10 minutes before serving. Cut into 9 equal servings. Top with vanilla or caramel ice cream if desired.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Heirloom