Caramel Apple Oatmeal Crisp Recipes

Steps:

• Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half the mixture into a greased 13x9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top., Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake until apples are tender, 15-20 minutes longer.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir cookie mix and melted butter until crumbly; set aside.
• In another large bowl, toss apples, 1/2 cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
• Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining 1/2 cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm.

Steps:

• Melt 1 tablespoon butter in a saucepan over medium heat. Add apple and 1/4 cup brown sugar; cook and stir until browned, about 2 minutes. Transfer to a small serving bowl.
• Melt remaining butter in a small pot over medium heat. Add remaining brown sugar and stir until dissolved. Add 2 cups heavy cream; bring to a simmer. Add oats, flax seeds, and cinnamon; mix and stir until oats are full cooked and creamy, about 2 minutes, adding a touch more heavy cream if needed.
• Serve in a bowl topped with caramel apple, raisins, and almonds. Add a spoonful of whipped topping to add additional creaminess.

Steps:

• Preheat oven to 375°F with rack in middle. Butter baking dish
• For the topping:
• Pulse together flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.
• Set aside 1/4 cup for filling and transfer remaining topping to a bowl. Stir in almonds.
• For the filling:
• Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.
• Remove from heat and carefully add apple juice, butter, and salt (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
• Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish. (Dish will be very full.)
• Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.
• Bake until apples are tender and top is golden and crisp, about 1 hour. Cool to warm or room temperature.

Steps:

• Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
• After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
• When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
• Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
• Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

Steps:

• Spray your crockpot with cooking spray. This is an important step as I find that all overnight oatmeal recipes stick to the sides of the pot. If you have an older model without an insert that removes for cleaning, you may want to skip this and other oatmeal recipes, or slow cook during the day so you're available for intermittent stirring.
• Dump the apples, barley, oatmeal and cider in the crockpot, and stir well. Place the caramels on top. This can be done earlier in the evening, but wait until you go to bed to turn the crockpot on LOW.
• When you wake up, empty the yogurt into the slow cooker and stir. Let it warm through, stir again, and then spoon into serving bowls. Turn off the crockpot.
• Spoon the creamy apple goodness into serving bowls, discarding any parts that stuck to the sides of the pot. Drizzle with caramel syrup and ENJOY!

Steps:

• Preheat your oven to 400 degrees Farenhiet (200 degrees Celsius).
• In a medium sized bowl, combine flour, oats, brown sugar, cinnamon and salt.Mix well.
• Add butter or margarine to flour mixture and combine with a fork.
• Place apple slices in a glass 12" x 8" dish.(You could also use a 9"x9", but they will have more "juice").
• Sprinkle topping over the apples making sure that all areas are covered.
• Bake in preheated oven for 25 to 30 minutes.
• Serve warm and enjoy!
• Optional, you can add your favorite topping:whip cream,vanilla ice cream,etc.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix oats, 1 cup flour, baking soda and spices until blended.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Gradually beat in flour mixture until blended. Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.
• Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Stir in remaining flour.
• Sprinkle apples over crust; drizzle with caramel sauce. Crumble remaining oat mixture over caramel sauce.
• Bake 20 to 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• Place apples in a 2-qt. microwave-safe dish. Sprinkle with lemon juice; toss to coat and set aside. Place caramels and water in another microwave-safe dish. Cover and microwave on high for 1-1/2 to 2 minutes or until heated; stir until blended. Pour over apples., Place butter in a microwave-safe dish; cover and heat on high for 30-45 seconds or until melted. Stir in brown sugar, oats, flour and cinnamon until crumbly. Sprinkle over caramel mixture. Microwave, uncovered, on high for 7-8 minutes until apples are tender, turning a half turn once.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spoon caramel apple filling evenly in baking dish.
• In large bowl, stir cookie mix and melted butter until crumbly.
• Sprinkle cookie mixture over caramel apple filling.
• Bake 35 to 40 minutes or until bubbly and topping is golden brown. Let stand 10 minutes. Serve warm.