 | | Directions |
- Preheat oven to 350° F.
- Coat baking dish with no stick cooking spray.
- Peel, core and slice apples. Place in a large mixing bowl.
- In a separate bowl combine lemon juice, cinnamon and nutmeg. Toss mixture with apples to cover.
- In a separate bowl, mix flour, sugars, oatmeal and cinnamon. Cut in butter until mixture becomes crumbly.
- In the prepared pan, layer the sliced apples and sprinkle the topping evenly over apples.
- Sprinkle dried cranberries and quartered caramel pieces over topping.
- Bake 45 to 50 minutes or until top is golden brown and apples appear tender. Garnish with whipped topping or ice cream, if desired.
Note: Use baking apples that do not become mushy when cooked. Gala, Granny Smith, Braeburn, and Honeycrisp are all good baking apples to use for this crisp. |
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | FILLING: |
| - | | 8 to 10 large baking apples, peeled, cored, and sliced (enough to fill baking pan 3/4 full) |
| - | | 1 tablespoon lemon juice |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon ground nutmeg (or a few grinds of fresh nutmeg) |
| - | | TOPPING: |
| - | | 1/2 cup all-purpose flour |
| - | | 3/4 cup oatmeal (uncooked) |
| - | | 1/2 cup brown sugar, packed |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 cup unsalted butter (or margarine), cut into small pieces |
| - | | 3/4 cup cranberries, dried |
| - | | 16 caramels, unwrapped and cut into quarters |
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