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Monday, March 18, 2013

Caramel Apple Crisp

As I'm writing this its snowing....yes, snowing again. Funny how when it snows around Thanksgiving and Christmas I absolutely love it, the feeling of the Holiday's, family, togetherness...its awesome! But now, as its the middle of March, I'm greeting this snowfall with a scowl. On that note, here's a typically fall dish: Apple Crisp.

I've made an apple crisp before, last Thanksgiving when I was still in Charleston and my mom and little brother came to visit. I made a Paula Deen recipe and surprisingly, it was so dry! I followed the recipe exactly, but it wasn't moist enough. I bought some apples a few weeks ago and decided to give this another go. This recipe I found is the winner. It's moist, sweet, and caramely. The only thing I changed was doubling the topping amount. I made it as the recipe state and it was no where near a reasonable amount, weird.

-4 apples, peeled and sliced (I used Red Delicious, original recipe called for Granny Smith)
-1/3 cup sugar
-1 teaspoon vanilla
-1 tablespoon water
-1/4 teaspoon nutmeg
-1 1/3 cup flour
-1 1/3 cup rolled oats
-1 1/3 cup brown sugar
-1/2 teaspoon cinnamon
-2/3 cup butter, melted

1. Preheat oven to 350.

2. In a bowl, combine the apple slices, sugar, vanilla, water, and nutmeg. In a different bowl, combine the flour, oats, brown sugar, cinnamon, and melted butter.
3. Place apples in an 8x8 or 9x9 baking dish and cover with the crumb topping. Bake 45 minutes, serve immediately and top with caramel sauce and vanilla bean ice cream.

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