With the fall season upon us, and Halloween right around the corner, I spruced up my normal apple crisp recipe with the addition of a handful of caramels. Chop the caramels in half or quarters so there’s more spots of smaller mouthfuls.
I used a non-stick baking pan. The caramels are really sticky when they’re cold.
Preheat the oven to 375(F).
Chop 5 apples (cut them in half, then quarters, then cut out the seed and hard bits, then slice them a little more if you like). Place them in a baking dish. Non stick is good, or you could grease a pan. Chop up about 25 caramels and sprinkle over the top. In a seperate bowl, mix together 1/2 cup of oats, 1/2 cup of flour, 1/3 cup of softened butter or margarine and 1/2 to 2/3 cup of packed brown sugar. Mix it up until you get bored of trying to make it homogenous. Sprinkle over the top of the apples and caramels.
Bake for about 30 minutes or until the top is browned.
Eat warm with ice cream.
Enjoy!
(original apple crisp recipe from Betty Crocker).
