This is a rare recipe I have never changed. I usually can’t help but change recipes but not this one. It comes from my Mom and it always smells like home when it’s baking. It is a perfect dessert for fall and if you are struggle with pie making this is just the thing. It has all the comfort and flavor of pies but comes together quickly and is pretty fool proof. I have made it with my homemade caramel sauce instead of the one in the recipe and while still good this one works better. I think the flour helps keep the sauce thicker and it really is pretty fast to make.
And the best thing is unlike pie you don’t have to guard it from hungry family members, you can eat it hot out of the oven! I serve it at room temperature or rewarm in the oven briefly just before serving if I want to make it ahead of time.
Caramel Apple Crisp
Ingredients
- 6-8 apples (granny smith are my first choice)
For Sauce:
- 1 cup brown sugar
- 1/4 cup flour
- 3/4 cup water
- 1 Tablespoon lemon juice
- 2 Tablespoons unsalted butter
- 1 teaspoon vanilla extract
- salt to taste
For crumb topping:
- 1 cup flour
- 1/2 cup brown sugar
- pinch salt
- 1/2 cup unsalted butter, melted
Instructions
- Heat oven to 375 degrees.
- In a small saucepan combine the brown sugar, flour, water, and lemon juice over medium heat until thickened, stirring constantly.
- Remove from heat and stir in the butter, vanilla, and salt to taste.
- Set aside to cool while you peel core and slice the apples a generous 1/4 inch thick.
- Place in a lightly greased 8 or 9 inch pan. Pour caramel over the apples.
- In a small bowl mix together the flour, brown sugar, and salt and then use your fingers to rub in the butter until crumbly.
- Sprinkle over the apples.
- Bake for 35 minutes. Serve warm.
