Caramel Apple Crisp

Caramel Apple Crisp puts lemon juice, ground cinnamon and ground cinnamon at the center of a dessert recipe and finishes in about 120 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 120 minutes
• Prep 45 minutes
• Cook 65 minutes

Ingredients

Apple Filling

• 8 cups ( 1020 g ) diced Honeycrisp or other sweet-tart crisp apple variety, about 4 to 5 large apples
• 2 tablespoons lemon juice
• ¼ cup ( 36 g ) all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ½ cup ( 165 g ) caramel sauce ( for storebought or homemade options)

Crisp Topping

• 1 cup ( 142 g ) all-purpose flour
• 1 cup ( 212 g ) packed light brown sugar
• 1 cup ( 100 g ) old-fashioned rolled oats
• ¾ teaspoon ground cinnamon
• ¾ cup ( 170 g ) salted butter (12 tablespoons), cut into tablespoon-size pieces

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, toss the apples with the lemon juice. Add the flour and cinnamon and toss until evenly combined. Add the caramel sauce and stir to combine. Depending on the thickness of the caramel sauce, it may clump up a bit; that's ok. Just stir to evenly distribute the sauce throughout the apples. Set aside.
3. In a medium bowl, stir together the flour, brown sugar, oats and cinnamon until evenly combined. Add the butter and use a pastry blender or two butter knifes to cut the butter into the dry ingredients until the mixture is crumbly and the butter is in tiny pieces (smaller than pea-sized).
4. Scrape the apple mixture evenly into a 9X13-inch dish. Sprinkle the crisp topping evenly over the top.
5. Bake for 60-65 minutes until the topping is golden, the caramel is bubbling, and the apples are tender. Tent the crisp with foil if the topping is browning too quickly during baking.
6. Let the crisp rest for 10 minutes before serving. Serve warm with vanilla ice cream and extra caramel sauce, if desired.

Let the center settle before you cut it, or the slices will slump.