Caramel Apple Crisp

A Betty Crocker recipe which needed a few adjustments as noted below.

1/2 cup caramel topping

1/2 teaspoon cinnamon

6 large baking apples (about 2 3/4 pounds), peeled, cut into 1/2″ slices (about 6 cups)

2/3 cup flour

1/2 cup brown sugar

1/2 cup cold butter, cut into small pieces (this was not enough butter, I would go with 1 stick or maybe even 1 1/2 sticks)

2/3 cup quick cooking oats

1/2 cup pecans (the recipe didn’t call for nuts but I added them in for the crunch)

1  Heat oven to 375.

2  In large bowl, stir together caramel topping and cinnamon until blended.  Add apples, toss until evenly coated.  Spread in ungreased 8″ square glass baking dish.  (The 8″ square pan wasn’t big enough for all the apple slices that I ended up with so I went with an 11 7″ pan, you could also use a 9 x 13″.)

3  In same bowl, mix 2/3 cup flour and brown sugar.  Cut in butter, using pastry blender (or pulling 2 knives through mixture in opposite directions), until mixture looks like coarse crumbs.  Stir in oats and nuts if desired.  Crumble mixture over apples in baking dish.

4  Bake 45 – 50 minutes or until apples are tender and topping is golden brown.  If desired, serve with whipped cream and additional caramel topping.

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