Twice Baked Carmel Apple Crisp Food

CONTEST-WINNING CARAMEL APPLE CRISP

Steps:

• 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.

CARAMEL APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

CARAMEL APPLE CRISP

Steps:

• Combine first 4 ingredients in small bowl.
• Add caramels and toss to coat.
• In large bowl stir apples and orange juice.
• Add caramel mixture.
• Mix well.
• Pour into a greased 13x9 pan.
• TOPPING---------.
• Mix sugar and flour in small bowl.
• Cut in butter until crumbly.
• Add oats and walnuts.
• Sprinkle over apples.
• Bake at 350* for 45 minutes, or until apples are done.

CARAMEL-APPLE CRISP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
• Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

TWICE BAKE CARAMEL APPLE CRISP

Steps:

• Preheat oven to 375 degrees, and lightly grease 9X13 an 8X8 pan (I use pam).
• Peel and slice apples (in thin wedges about 1/4inch thick, as if you were making an apple pie).
• Place half the apples in a 13X9 and the other half in a 8X8 pan.
• Take your cup of sugar, and sprinkle over apples (half of cup over each pan).
• in medium bowl, mix the next 7 ingredients: brown sugar,flour,oats,butter,cinnamon,nutmeg,ginger, (to make a "crumb like topping").
• Sprinkle HALF the mixture over the apples in the 13X9 pan ONLY.
• top that mixture with 1/4-1/2 cup of the caramel (a little less then half the jar).
• place both pans in the oven for about 15-20 minutes
• remove Both pans, and place the apples from the 8X8 on top of the 9X13 (this makes the second layer).
• Sprinkle the rest of the crumb like mixture over that, and the rest of the caramel to top it off.
• Place back in the oven for 15-20 minutes (until apples are tender and it looks like its starting to get a little crisp on top).

CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350* F. Grease a 13x9x2 inch baking dish.
• In a large mixing bowl, combine oats, flour, brown sugar, and cinnamon. Cut butter into mixture until crumbly.
• Press half of the oat mixture into the baking dish. Top with half of the apples, half of the caramels, and 1 cup oat mixture. Repeat layers. Pour 1/2 c cider over top.
• Bake, uncovered, at 350* F for 30 minutes. Drizzle with remaining cider. Bake an additional 15-20 minutes or until apples are tender.

TWICE BAKED CARMEL APPLE CRISP

Steps:

• Preheat oven to 375 degrees
• Spray one 9x13 pan and one 8x8 pan with cooking spray.
• Arrange half the apples in the 9x13 pan and the other half in the 8x8 pan. Sprinkle each with 1/2 cup sugar. Depending on what kind of apples I use, I use less sugar if I didn't use tart apples.
• Mix together brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter. Stir until moist. Sprinkle half the mixture of the 9x13 pan. Top oat mixture with about 1/4 to 1/2 cup carmel sauce.
• Bake both pans for 20 minutes. Remove from oven.
• Take the apples from the 8x8 pan, and arrange them on the 9x13 pan (this makes the second layer). Top with remaining oat mixture and about 1/4 to 1/2 cup carmel sauce. Bake an additional 20 minutes or until apples are tender and top is crisp. Let sit until warm. Serve with vanilla ice cream or whipped topping.

SKILLET CARAMEL-APPLE CRISP

Steps:

• Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
• After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
• When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
• Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
• Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

CARAMEL APPLE CRISP

Steps:

• Place apples in a 2-qt. microwave-safe dish. Sprinkle with lemon juice; toss to coat and set aside. Place caramels and water in another microwave-safe dish. Cover and microwave on high for 1-1/2 to 2 minutes or until heated; stir until blended. Pour over apples., Place butter in a microwave-safe dish; cover and heat on high for 30-45 seconds or until melted. Stir in brown sugar, oats, flour and cinnamon until crumbly. Sprinkle over caramel mixture. Microwave, uncovered, on high for 7-8 minutes until apples are tender, turning a half turn once.

TWICE BAKED CARAMEL APPLE CRISP

Steps:

• Preheat oven to 375 degrees F.
• Spray one 9 x 13 x 2 and one 8 x 8 x 2 pan with non-stick cooking spray.
• Arrange half apples in 9 x 13 and other half in 8 x 8. Sprinkle each with 1/2 cup sugar.
• Mix together brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter. Stir until well moistened. Sprinkle half this mixture over 9 x 13 apples. Top oat mixture with 1/4 to 1/2 cup caramel.
• Bake both pans for 15 to 20 minutes.
• Remove from oven.
• Arrange apples in 8 x 8 over apples in 9 x 13 (this makes a second layer). Top with remaining oats and another 1/4 to 1/2 cup of caramel. Bake an additional 15 to 20 minutes or till apples are tender and top is crisp. Remove, let sit till warm. Serve with vanilla ice cream and additional caramel sauce on top.