Author Topic: Caramel Apple Crisp  (Read 15031 times)

Offline DeShawn

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Caramel Apple Crisp
« on: April 07, 2011, 10:15:11 am »
The secret to this apple crisp is a jar of caramel ice cream topping.  A thin, uniform slicing of the apples will help it cook more evenly.

  • 8-10 medium to large apples
  • 2 Tbsp. lemon juice
  • 2/3 cup sugar
  • 1/3 cup flour
  • 2 tsp. ground cinnamon
  • 3/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 3/4 tsp. salt
  • 1 12-oz. jar caramel ice cream topping
  • 2 cups brown sugar
  • 2 cups flour
  • 1 cup instant oatmeal
  • 1/2 cup chopped walnuts
  • 1 cup melted butter

For best flavor, select a combination of apples such as Granny Smith, Honeycrisp, Braeburn and Golden Delicious.  Peel, core, and slice the apples.  Place the apples in a buttered 12 inch dutch oven.  Add lemon juice and stir to coat the apples.

In a small mixing bowl, combine the sugar, flour, cinnamon, nutmeg, cloves, and salt.  Mix well.  Pour this mixture over the apples and stir until the apples are evenly coated.  Spread the apples evenly in the dutch oven and pour the caramel sauce over the top.

In a medium mixing bowl, combine the brown sugar, flour, oatmeal, and walnuts.  Mix well.  Use a fork to mix in the melted butter until the mixture resembles coarse crumbs.  Spread this crumb topping evenly over the apples.

Cover the dutch oven and bake using 10-12 briquettes bottom heat and 16-18 briquettes top heat for 60 minutes or until the top is dark, the apples are tender, and the caramel is bubbly.

Serve warm with vanilla ice cream or whipped cream.

Serves 16