I’m in a traditional mood this year when it comes to Halloween treats.  The Candy Apple Pops has got me on a sort of tangent and so I had to find another adaptation of the sweet treats to share with you.  Enjoy!

Caramel Apple Crisp

Ingredients:

Crisp:

1 C Brown Sugar

½ C Flour

½ C Rolled Oats

½ C Butter

1 Tbls Ground Cinnamon

1 Tbls Nutmeg

6 Granny Smith Apples  (Don’t use a red variety of apple, they don’t bake well at all and the tartness of this apple blends so very well with the brown sugar flavour.)

Sauce:

¾ C Water

1C Sugar

½ C Corn Syrup

1 C Whipping Cream

Instructions:

Crisp:

  1. Preheat oven to 375F.

  2. Mix the first six ingredients and mix by hand until throughly blended.

  3. Take a lightly greased 10-inch pan, slice apples thinly and layer over bottom of the pan.

  4. Sprinkle flour and oat mix over the apples in an even layer.

  5. Bake for 20 to 30 minutes until apples are softened.

  6. While crisp is baking in the oven prepare caramel sauce.

Sauce:

  1. Mix first three ingredients in sauce pan and heat over light to medium heat, stirring constantly until it all dissolves and mixes.

  2. Turn up heat until mix boils and then wait without stirring until it begins to turn a dark gold colour. A helpful trick is to lift the pan by the handle occasionally and tilting it in a circular motion to mix it just a bit without stirring. Be careful not to spill, this is a very nasty burn to get. This step should take roughly 8-9 minutes.

  3. Take the pot off the heat and slowly add cream. BE CAREFUL! The coldness of the cream meeting the heat of the mix will cause splattering and bubbling that could splash onto you, best to wear long sleeves when making this.

  4. Return to a lower setting of heat and mix until the whole sauce is smooth and dissolved through.

  5. Once crisp is finished, portion servings into dishes and then drizzle the caramel sauce over the servings generously. Feel free to serve with ice cream.