My favorite sister-in-law is the queen of desserts.
Ask her to bring a special dish for a potluck gathering and it will nine times out of ten be one of her signature 'sweet tooth' delectables.
On that note, my thoughts turned to that topic this last weekend when I noticed one of our friend's backyard trees overflowing with juicy green baking apples soon to be ripe for the picking.
He graciously asked if I would like some when they are ready.
Needless to say, the answer was a quick "yes."
Consequently, my thoughts instantly turned to my sis-in-law's delicious "Caramel Apple Crisp" which she prepared and shared during our Fourth of July gathering earlier this month.
"Out-of- this- world wonderful" would be the best way to describe this rich concoction, with its sweet, juicy apple taste accented by the creamy, caramel topping. The only thing making it even better is a huge scoop of ice cream covering the top of the buttery good oatmeal crust.
It is great made with Granny Smith apples, but you can use any kind suitable for baking. Just be sure to watch and adjust your baking time if necessary to make sure the apples are done when you take the crisp out of the oven. You can simply check by sticking a fork into the crisp at the end of baking time. If the apples are soft and tender you're good to go.
I might add the finished product is best served warm, with the ice cream streaming down the sides as it melts.
An added bonus is that the recipe is so easy to construct relying on the store bought caramel topping. Don't be afraid to use your favorite brand.
Remember to refrigerate any leftovers if there are any.
Until next month, from my kitchen to yours, happy baking!
Caramel Apple Crisp
2 cups flour
2 cups quick cooking oats
1 to 1 1/2 cups brown sugar, packed (adjust to taste)
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 cup butter, melted
4 cups apples, pared and thinly sliced
1 (18 ounce) jar caramel topping
Preheat oven to 350 degrees. In large bowl combine flour, oats, sugar, baking soda and cinnamon.
Mix well. Stir in butter until crumbly.
Press half the mixture firmly into the bottom of a 9 by 13 pan. Top with apple slices and then the caramel sauce.
Sprinkle evenly with remaining crumb mixture. Bake 45 minutes (maybe a little shorter or longer depending upon your oven temperature) or until lightly browned and bubbly, making sure apples are tender. Serve warm with whipped cream or ice cream. Store tightly covered in fridge.