Caramel Baked Apple Crisps 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:

• 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:

• Heat oven to 375°F.
• In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square (2-quart) glass baking dish.
• In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
• Bake 45 to 50 minutes or until apples are tender and topping is golden brown. If desired, serve with whipped cream and additional caramel topping.

Steps:

• HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
• COMBINE cake mix, oats, pecans, cinnamon and butter in large bowl until crumbly. Mix in apples. Spread evenly into prepared pan.
• BAKE 45 to 50 minutes or until top is light golden brown. Heat caramel topping in a microwave-safe bowl on HIGH 10 seconds. Drizzle over baked crisp. Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!

Steps:

• Mix apples, white sugar, brown sugar, and cinnamon together in a slow cooker. Drizzle with caramel topping and melted butter.
• Mix cake mix and oatmeal together in a bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Place on top of apple mixture in the slow cooker.
• Cook on High until cooked down and golden on top, 2 1/2 to 3 hours.

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:

• Preheat oven to 350°F Did you know you can type the symbol for degree by holding down the Alt key and typing 248? Try it.
• Cut 3 tbs butter into oats, sugar, flour, cinnamon, salt, and nutmeg until crumbly.
• Cut 1/3 top off apples. Core out center using melon baller or grapefruit spoon.
• Find more than happy 4yo ready to eat the apple's 'guts', give her half.
• Mix the surviving apple pieces with the crisp mixture.
• Spread rest of butter inside apples. Fill apples with crisp mixture, pressing firmly.
• Bake at 350°F for 20 minutes.
• Top the apples with the apple dip. Bake for 20 more minutes.

Steps:

• HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
• STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan.
• COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples.
• BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish.
• Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples.
• Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

Steps:

• Preheat oven to 350* F. Grease a 13x9x2 inch baking dish.
• In a large mixing bowl, combine oats, flour, brown sugar, and cinnamon. Cut butter into mixture until crumbly.
• Press half of the oat mixture into the baking dish. Top with half of the apples, half of the caramels, and 1 cup oat mixture. Repeat layers. Pour 1/2 c cider over top.
• Bake, uncovered, at 350* F for 30 minutes. Drizzle with remaining cider. Bake an additional 15-20 minutes or until apples are tender.

Steps:

• Combine first 4 ingredients in small bowl.
• Add caramels and toss to coat.
• In large bowl stir apples and orange juice.
• Add caramel mixture.
• Mix well.
• Pour into a greased 13x9 pan.
• TOPPING---------.
• Mix sugar and flour in small bowl.
• Cut in butter until crumbly.
• Add oats and walnuts.
• Sprinkle over apples.
• Bake at 350* for 45 minutes, or until apples are done.

Steps:

• Preheat oven to 350°F.
• Grease an oblong 9x13-inch cake pan and set aside.
• In a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel).
• Mix in the apples and spread into the cake pan.
• Bake for 45-50 minutes or until the top is golden brown. The color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate.
• Warm caramel in a Pyrex cup in the microwave 10 seconds or until hot.
• Drizzle over crisp.
• Serve crisp warm with sugar-free ice cream.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x13" baking pan using nonstick cooking spray.
• Sprinkle apples with a light dusting of cinnamon.
• In a bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and cloves. Once mixed together, cut in the cold butter. Press half of the oat mixture into your greased pan.
• Top with half of the sliced apples and half of the jar of caramel.
• Sprinkle 1 cup of the remaining oats on top.
• Repeat layers, layering the remaining apples, remaining caramel sauce, and remaining oats. Pour 1/2 cup of the apple juice all over the crisp.
• Place pan in the oven and bake uncovered for about 30 minutes.
• Pull the pan out, pour the remaining apple juice over the top, and stick back in the oven for 15-20 minutes (you will want to make sure that your apples are done- the thinner you cut them, they quicker they will bake).
• Remove from the oven and serve warm.

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:

• Preheat the oven to 350°F.
• To make the topping, combine the brown sugar, flour, oats, cinnamon, and 1/2 teaspoon salt in a medium bowl. Using a fork, cut in the butter until the mixture resembles coarse crumbs. Set aside until ready to use.
• In a large bowl, toss the apples with the granulated sugar, lemon juice, nutmeg, and a pinch of salt. Divide the apples among 8 ramekins, mounding them. Cover the apples with the oat topping, pressing the mixture lightly onto the apples. Make sure the apples are completely covered by the topping.
• Bake for 45 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork. Let the crisps cool for 5 minutes before serving. Drizzle each one with caramel sauce.
• Pour 6 tablespoons water into a heavy-bottomed 2-quart saucepan. Add the sugar and heat over medium-high, occasionally swirling the water gently, until the sugar melts, about 3 minutes.
• While the sugar is cooking, bring the cream and salt to a simmer in a separate small, covered saucepan over medium-low heat, stirring occasionally. As soon as the mixture starts to simmer, remove it from the heat.
• Once the sugar is completely melted, raise the heat to high and boil it for 6 to 10 minutes, or until the mixture turns the color of straw. Reduce the heat to medium and continue to cook for 2 minutes, or until the syrup is a deep amber color. (Pay close attention during these last 2 minutes of cooking so the syrup does not burn.)
• Remove the pan from the heat and carefully pour about one-third of the hot cream into the caramel. The mixture will bubble vigorously. Let the bubbling subside and add the remaining hot cream and the vanilla, whisking until smooth. Serve warm.

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.
• Place half each of the apples and caramels n 1-1/2-qt. casserole sprayed with cooking spray; repeat layers. Drizzle with milk.
• Combine wafer crumbs, oats and sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over ingredients in casserole.
• Bake 30 to 35 min. or until apples are tender. Cool slightly.