- 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
- Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of 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 15-20 minutes longer or until apples are tender. Yield: 12 servings.
Reviews for Contest-Winning Caramel Apple Crisp
"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."
"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."
"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."
"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."
"Oooey Gooey goodness! YUM! I used Macintosh apples and they cooked perfectly!"
"This was good. I did leave out the caramels though because neither one of us like them. Also cut the recipe in half since there is only two of us. It's good warmed up!"
"Awesome ! Could cut in 1/2 for smaller version."
"If you are expecting apple crisp, this is not it. Caramels do get hard especially when you top with ice cream. Sweetness takes over traditional apple crisp flavors. Dry....not the gooey apple crisp we were expecting."
"First time I made it was good, but the caramel was a little hard, especially for my folks. The flavor was very good, so made again, using caramel ice cream topping, and everyone enjoyed it so much more."
"Thought the recipe was great, though a tad too sweet. I also made a few additions along the way, so my rating doesn't exactly reflect on the word-for-word recipe.. It was a bit of work, but most of my favorite apple pie/dowdy/crumble recipes are, so I thought it was worth it.I read the "8 cups" as 8 apples, so I used about 9 semi-tart apples (8 didn't seem like enough, I wonder why!), and threw a bag of cranberries & orange zest in there too, for a nice fall combo. I also chopped and toasted 1 cup of walnuts and added it to the crumble mixture. I think the layering is a nice idea. The juices from the apples & cranberries soaked into the bottom layer, which made it very soft and tasty.I didn't like how the caramels melted either, so next time (and there WILL be a next time), I'll probably just make a thick sauce to drizzle on top of the apples. I would also add a couple different spices into the mix as well, perhaps some cloves and allspice.I didn't have a problem with dryness (maybe that was because of the cranberries?). The final product was sweet-yet-tart, gooey, and delicious, though I very much made this recipe my own."