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Contest-Winning Caramel Apple Crisp

When my kids and I make apple crisp, we use all sorts of apples to boost the flavor and texture. Add melted caramels, and you’ve got something scrumptious. —Michelle Brooks, Clarkston, Michigan
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    12 servings

Ingredients

  • 3 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup cold butter, cubed
  • 8 cups thinly sliced peeled tart apples
  • 1 package (14 ounces) caramels, halved
  • 1 cup apple cider, divided

Directions

  • Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top.
  • Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.
Nutrition Facts
1 serving: 564 calories, 20g fat (11g saturated fat), 43mg cholesterol, 213mg sodium, 94g carbohydrate (59g sugars, 4g fiber), 7g protein.

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Reviews

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Average Rating:
  • DallasDiva22
    Aug 29, 2020

    fyi: The Apple crisp is good to keep for about 3-4 days at room temperature. ... Baked Apple crisp you can store for 3 days in the refrigerator. Topping will get soggy after refrigeration. But when you warm in the oven, it will become crispy like fresh Apple crisp.

  • foxychick577
    Nov 10, 2017

    10

  • Kris
    Nov 6, 2017

    My family loves this, brought it to the office and they can't stop eating it. I did add just a little more apple cider to recipe. Can't wait to make it again, I'm going to try dipping carmel next, Carmel pieces took to long to unwrap.

  • kredhead
    Sep 11, 2017

    More like an apple oatmeal. I used caramel sheets broken up, leftover from a caramel apple kit. Flavor was good, but yes dry & sweet. If I tried this again I would use less dry ingredients and add caramel sauce when it was finished baking.

  • Melissa
    Feb 9, 2017

    I used Marzetti old fashioned caramel dip, so it didn't get hard. I also doubled the ACV per others advise. I think it would be much better with less oatmeal.

  • Cedes2001
    Nov 9, 2016

    Fantastic!! Even those in the family who don't like crisp won't stop eating it!

  • rebelwithoutaclue
    Oct 20, 2016

    It needed an extra 1/2 cup of cider to keep it from being dry. I also added 1 can (14 oz) of fried apples to the mixture. (you could also add apple pie filling here also if you can't find fried apples) I believe that also added to the moisture of the crisp.

  • Scottville
    Oct 18, 2016

    Here, we like our pies and crisps to be jucy. Not dry. If I had looked this over I would have seen it was going to come out dry. Maybe in another area this won a prize, but not with my husband.

  • suecarini
    Sep 29, 2016

    I am sorry but I can not see how this recipe won any prize. I threw the entire crisp out. The apples were dry in fact the entire crisp was so dry that even ice cream and extra caramel drizzle did not help.

  • gina1016
    Sep 25, 2016

    I made this recipe for a work function. Everyone who tried it loved it. I got numerous compliments. It was easy to make, and quite tasty. The most difficult part was unwrapping the caramels. I added additional caramels on top, in the future may drizzle with carmel ice cream sauce.