Caramel Apple Crisp

If you love apples, you must try this delicious caramel apple crisp recipe. It's easy to prepare and will leave your home smelling absolutely delightful!

Photo: Amy Desrosiers

 

When it comes to baking, apples and oats were seemingly made for one another. They pair well together and complement each other's flavors perfectly. That's why I decided to share this delicious caramel apple crisp recipe with you all, because oats and apples share the spotlight so well.

This apple crisp recipe is perfect for dessert paired with some vanilla ice cream. It would also make a wonderful breakfast with a tall glass of ice cold milk or hot coffee.

2 cups all-purpose flour
2 cups quick oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
2 1/4 sticks melted, unsalted butter
2 cups apples, peeled, cored, and sliced
3/4 cup caramel ice cream topping
1/2 tablespoon cinnamon

Pre-heat oven to 350 degrees F. Lightly grease a 9 x 11 inch baking pan.

In a large bowl, combine all dry ingredients. Melt butter in the microwave for 1 minute. Add butter to the dry ingredients, mix well. Reserve about one cup of your mixture for the crisp topping. Firmly pack the above mixture into your lightly greased pan. Bake for 8 minutes.

While the crust is baking, prep the apples (peel, core, and slice them). Once they're ready, toss them in a bowl with cinnamon until they are fully coated.

Once the crust has baked, line it with apples. Drizzle caramel over the top. Sprinkle on the remaining oat mixture.

Bake for an additional 20 to 25 minutes until golden brown.

 

 

Apple Brandy

Anyone ever made Apple Brandy Wine? I'm excited to try this recipe!!

 

Apple Brandy Wine

43 ServingsPrep: 35 min. + standing

Ingredients

• 4 cups sugar
• 2 cups water
• 4 pounds apples, sliced
• 1 liter brandy
• 3 whole cloves
• 1 cinnamon stick (3 inches)
• Additional whole cloves and cinnamon sticks

Directions

• Combine sugar and water in a large saucepan. Bring to a boil; cook
• and stir until sugar is dissolved. Remove from the heat.
• Place apples in a large glass or plastic container; add the sugar
• mixture, brandy, cloves and cinnamon stick. Cover and let stand at
• room temperature for at least two weeks, stirring once a week.
• Strain brandy mixture; discard apples and spices. Pour into glass
• bottles. Place an additional three cloves and one cinnamon stick in
• each bottle. Yield: 2 quarts.

 

Favorite Trail Mix

This is a easy and tasty mix for the hikers or taking a road trip!

Ingredients:
1 cup sunflower seeds
1 cup broken cashews
1 cup carob chips
1 cup coconut strips (pared)
1 cup raisins (dehydrated grapes)
1 cup diced apples
1 cup diced apricots
1 cup diced peaches
1 cup diced pears
1 cup slivered almonds



Directions: Simply combine the above dried ingredients for a nutritional snack at home, in the office and car, or on the trail. Also makes a great gift idea.

Apple Crisp Mini Pies

• Cook time: 25-30 min
• Yield: Serves 4 8 oz. wide mouth mason jars or 8 4 oz. mason jars

Ingredients

• 1 tablespoons unsalted butter
• 2 tablespoons water
• 5 granny smith apples, cored and sliced
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoons tapioca
• 1 teaspoon self rising flour

For the Topping

• 1/2 cup sugar
• 3/4 cup self rising flour
• 1/2 stick unsalted butter, cold
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg

Directions

1. Preheat oven to 350 degrees.
2. In a large sauté pan melt butter, water. Add the sliced apples and cook until apples are tender and release juices. Meanwhile, in separate bowl mix brown sugar, granulated sugar, tapioca and self rising flour. Place this mixture over apples & toss in pan. Cook apples until they begin to soften.
3. Place all topping ingredients into a bowl. Using your fingers mix until well incorporated and mixture resembles crumbs.
4. Place apple mixture into mason jars. Place topping on apples & cook in a water bath at 350 degrees for 25-30 minutes.

CROCK POT APPLE BUTTER

  This is a simple recipe!

 

12 - 14 Granny Smith apples (16 c. chopped)
2 c. cider
2 c. sugar
1 tsp. watkins cinnamon
1/4 tsp. cloves

Core and chop apples, do not peel. Combine apples and cider in crock pot. Cover and cook on low for 10 - 12 hours or until apples are mushy. Puree in a food mill to remove peels. (Leaving the peels on during the cooking gives the apples a nice color and flavor.)Return apples to Crock-Pot, add sugar, cinnamon and cloves. Cook uncovered until thickened to your desired consistency. May be canned for 15 minutes in a boiling water bath or frozen for up to 12 months.
Makes 8 cups.