Mom’s Apple CrispStephanie Hunter
This dessert reminds me of my youth. It was the most requested dish my mom was asked to make and bring to church potlucks or work get togethers. I loved when ever she made it and often snuck seasoned slices of apples out of the bowl when she wasn’t looking. This recipe is true to hers with the addition of pumpkin spice salted caramel sauce in both the apple mixture and again drizzled on top of the melting vanilla ice cream. A true comfort dessert, it encompasses all of the flavors of fall.
3 cups apples, sliced (I usually use Granny Smith)
2 tablespoons flour
3/4 cup sugar
1/2 teaspoon cinnamon
Dash of salt
1/4 cup pumpkin spice salted caramel sauce
3/4 cup brown sugar, packed
3/4 cup quick oatmeal
1/2 cup butter, melted
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.
For Filling: Butter an 8×8 baking dish, set aside. In a large bowl, combine sliced apples, flour, sugar, cinnamon, salt and pumpkin spice salted caramel sauce. Gently mix until evenly coated. Place the filling in the prepared dish.
For Topping: In a medium bowl, combine the brown sugar, oatmeal, flour, baking soda, baking powder and salt. Pour in the melted butter and use a fork to combine until the mixture is evenly moist. Sprinkle the topping on top of the apple filling and bake at 350 for 30-45 minutes, or until the crisp begins to bubble around the edges. Allow to cool slightly before serving. Serve with a scoop of vanilla ice cream drizzled with additional pumpkin spice salted caramel sauce.
Serves 8-10. This recipe can easily be doubled and baked in a 9×13 baking dish.