This caramel apple crisp is made with a homemade caramel sauce by Ree Drummond the Pioneer Woman. Only 5 simple ingredients makes a cup of warm gooey goodness. This must be made before the apple crisp.
1 cup brown sugar
1/2 cup half n half
4 tablespoons butter
Pinch of salt
1 tablespoon vanilla extract
Combine the first 4 ingredients in a heavy-bottom saucepan over med/low heat and stir slowly until caramel has thickened, 8-10 minutes. Add in the vanilla and stir until it thickens again, 1 more minute. Remove from heat and let cool a bit before you refrigerate. Transfer to a jar or microwaveable container before placing in fridge. Warm in microwave for 30 seconds before serving.
The apple crisp serves 6 and has the following ingredients:
4 Granny Smith apples, peeled, cored and sliced thin
4 teaspoons and 1/4 cup flour
1 teaspoon cinnamon
3/4 cups old fashioned oats
1/3 cup brown sugar
1/2 cup chopped pecans
Dash of salt
6 tablespoons butter, cut into pats
Preheat the oven to 350F.
Spray a medium size baking dish, 8x8 or 10x7, with a nonstick cooking spray. Add the apple slices to a large bowl then toss with cinnamon and the 4 teaspoons of flour, coat well. Transfer to the baking dish and drizzle 1/2 of the caramel on top. (1/2 cup)
In another bowl combine the remaining ingredients; 1/4 cup flour, oats brown sugar, pecans, salt and pats of butter with your fingers until crumbly. Pour mixture over the apples and bake for 30-40 minutes or until apples are tender and the caramel is bubbly. If the crisp topping begins to brown before apples are tender, gently cover with foil and continue to bake.
Allow apple crisp to cool for 20 minutes to 1 hour before scooping into bowls a topping with the remaining caramel sauce and your Williams-Sonoma Vanilla Ice Cream (see recipe) Yum Yum!