Caramel Apple Crisp
I love Fall. The changing leaves, the crisp air and the APPLES, specifically Honeycrisp - I am Minnesotan after all!! If you don’t get my reference, the University of Minnesota created the Honeycrisp apple, so I think I might be a bit biased. Pumpkins, however, are not my jam. I hate pumpkin flavored anything - pumpkin pie, pumpkin spice lattes, if it has pumpkin in it, I am out!
Okay, so back to apples. Going to an apple orchard is something that I absolutely HAVE to do every fall. I don’t know what it is about apple orchards but they hold this sense of magic for me - strolling down the rows of apple lined lanes, on the hunt for the perfect juicy, red apple - oh man, I love it! Matt and I have gone together every fall since we started dating (so, for the past 14 years!!) and now we have turned it into a fun family tradition. The boys always look forward to it every year too, so I am pretty excited that I am passing along my love for apple orchards!!
We went a little overboard this year on the amount of apples we picked. We brought home 2 pecks of apples (I think we almost had 50 apples), so I have been busy coming up with new apple recipes. There’s nothing better than eating a fresh, juicy and crunchy Honeycrisp apple that’s just been picked. Although, the next best thing is eating said apple with caramel - yummmmm!! Knowing this, I created my delicious Caramel Apple Crisp! Now, you can obviously make this crisp with any kind of apple, but (in case you couldn’t guess what I was going to say) I would recommend using Honeycrisp apples!
This Caramel Apple Crisp is easy to make and deliciously decadent; it’s the perfect fall treat! So, when you head to the orchard this weekend and bring home 50 apples like we did, make sure you try this recipe - you will love it!!
Caramel Apple Crisp
3 Honeycrisp apples, peeled and diced
3/4 cup butter, melted
3/4 cup brown sugar
1 Tbsp vanilla
1 cup flour
1 cup old fashioned oats
1 tsp baking soda
11 oz bag caramels
1 Tbsp half and half
Preheat the oven to 350 degrees Fahrenheit.
Grease a 8x8 baking pan (or line with aluminum foil and then grease).
Melt the butter in the microwave (takes about 90 seconds).
Add the brown sugar and vanilla to the melted butter and whisk to combine.
Once it is combined, add the flour, oats, baking soda and salt to the mixture and mix well.*
Take a little over half of the oatmeal mixture and push it into the bottom of the pan with a spatula.**
Bake the first layer for 10 minutes.
While the oatmeal crust is baking, peel and dice the apples.
Unwrap the caramels and melt them, along with the half and half, over medium heat.***
When the oatmeal crust is done, add the apples on top and then pour the caramel sauce over the apples.
Add the remaining oatmeal mixture on top.
Bake for 20 minutes.
*This oatmeal mixture will be thick - just make sure it is combined well.
**You can either use a spatula or your hands to push the oatmeal mixture down into the pan. I like to use a spatula because it sticks less to the spatula.
***Make sure to keep an eye on the caramel sauce and stir it frequently to avoid burning.
TIPS FOR INVOLVING KIDS
Have your kids unwrap the caramels - this is a perfect job. It will keep them occupied and they will have a sense of accomplishment for doing it all by themselves!
Let your kids help you dice the apples with their very own knives.
Have them help you measure all the ingredients.
Bring them to the orchard and pick the apples that you will use for this recipe!!