Contest-Winning Caramel Apple Crisp Recipe
Contest-Winning Caramel Apple Crisp Recipe photo by Taste of Home

Contest-Winning Caramel Apple Crisp Recipe

Publisher Photo
When my children and I make this scrumptious layered dessert at home, we use a variety of apples to give it a nice combination of flavors. —Michelle Brooks, Clarkston, Michigan
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12-14 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

Nutritional Facts

1 serving (1 each) equals 485 calories, 17 g fat (10 g saturated fat), 37 mg cholesterol, 214 mg sodium, 81 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, combine oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer with half the apples, half the caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.
  2. Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Yield: 12-14 servings.
Originally published as Caramel Apple Crisp in Taste of Home August/September 2006, p29

Nutritional Facts

1 serving (1 each) equals 485 calories, 17 g fat (10 g saturated fat), 37 mg cholesterol, 214 mg sodium, 81 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Contest-Winning Caramel Apple Crisp

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (7)
3 Star
 (2)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Oct. 6, 2014

"I made this last week, and our family thought that it was good. I took the "thinly sliced" to heart and used my mandolin slicer. My slices were about 3/32 of an inch thick. I used Granny Smith and Gala apples; to get 8 cups took about 11 of them total. I used the Kraft Caramel Bits which I weighed out to get 14 ounces. I had no trouble with them "not melting." I accidentally bought apple juice instead of apple cider, and it worked fine. I used my food processor to cut the butter into the dry ingredients to try to save a little time and effort. This cut up the oats and it probably would have had a better texture if I had done it by hand. I put 1/2 this mixture into the bottom of the pan as per directions. The remaining mixture is somewhere between three and four cups. I used half of the remaining mixture on top of the first layer of apples instead of 1 cup, and it worked well. (There seemed to be some discussion on this earlier on in the reviews.) As some people mentioned that they thought it was a little bland, I did pump up the spices (since our family likes these sorts of flavors a lot). I used a tablespoon of cinnamon, a quarter of a teaspoon of cloves, and one teaspoon of allspice. I did not have any problem with it being dry."

MY REVIEW
Reviewed Oct. 4, 2014

"This was a terrible waste of money. Caramels did not melt and were hard to even chew. I would not recommend making this recipe."

MY REVIEW
Reviewed Aug. 16, 2014

"I served this to a group of ladies - they loved it. I found it very good, but a little dry."

MY REVIEW
Reviewed Mar. 13, 2014

"Great dessert. Worth the effort of unwrapping all those caramels"

MY REVIEW
Reviewed Feb. 16, 2014

"Turned out Fantastic!!!"

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