Ready? I completely forgot to post this recipe. Honestly? I don’t even know what’s wrong with me lately. Perhaps it’s the social media overload I’m experiencing. Oh wait. Thank you Rebecca, from the Displaced Housewife, I can’t believe you told me about yet another app that I don’t need to get addicted to, but most likely will. This one is called PERISCOPE. The only thing that really excites me about this app is that it allows you to talk more than 10 seconds. Do you know what that means? It means I can yadda yadda yadda for as a long as humanly possible.
I made these crisps in November, and I was just clearing out some of my pics on my iPad (yes, I have 8,729 to be exact). Is that normal? No. What can I say? I like to keep things just in case I need them in the future. Same goes for some clothes I have that are older than my almost 30 year old son. What? My husband Steve, is also a pack rat and has a pair of boots and a jacket that I would like to hire someone to steal. I would pay handsomely for this job, just give me your price.
I just happen to have made this recipe again, and then I thought. Wait. I have already shot these! No do overs necessary. Whoop!!
I love making apple crisp when it’s cold out. In fact, I love making crisps at anytime of the year because really, what’s wrong with a warm dessert topped off with cold ice cream? Not much.
Here’s the scoop with these. I had caramel chips leftover from another recipe and threw them into the crisps. It was that easy. Yep. Just throw in what you have and the results can be astonishing. Caramel and apples are a wonderful combo. But then again, so are caramel coated apples, but that’s a whole other story and recipe.
I like to use Spy apples for this crisp and for my mom’s apple strudel recipe. Do you think for a minute that I can ever find Spy apples around here? Growing up, I just know that Spy’s were a dime a dozen. My mom always had Spy’s hanging around – ALWAYS. They have such a distinctive flavour when used in baked goods I just LOVE ’em.
Now that I do a whole lot of baking, I’m always on the lookout for Spy apples. Technically, I play “I spy” with my little apple eye.
I never find them and end up subbing in a trusty Granny Smith apple. Oh, and my friend will sometimes text me from the grocery store and say “I FOUND SPY’S”!!!
Too late, I’ve already baked.
Forgive me for forgetting about this. But here you go. It’s definitely worth the wait.
- THE APPLE FILLING
- 5-6 Granny Smith apples, peeled, cored and sliced (or Spy's if you are lucky enough to find them)
- 2 tablespoons flour
- ¼ cup white sugar
- 2 teaspoons cinnamon
- ½ cup caramel chips
- ½ cup old fashioned oats
- ½ cup granola with raisins (homemade or store bought - I used Natures Path Organic)
- ¾ cup all-purpose flour
- ½ cup dried cranberries
- ¼ cup brown sugar, packed
- 2 tablespoons white sugar
- ½ teaspoon cinnamon
- 6 tablespoons butter
- 2-3 tablespoons melted caramel chips
- Preheat oven to 350 F.
- Add sliced apples to a large bowl, set aside.
- In a small bowl combine flour, white sugar, and cinnamon.
- Sprinkle over apples and toss to fully coat apples in mixture.
- Spread apples evenly into a large casserole dish or individual ramekins like I used.
- Sprinkle caramel chips over apples. Set aside.
- In a large bowl combine oats, granola, flour, dried cranberries white sugar, brown sugar, and cinnamon.
- Cut in 6 tablespoons butter until mixture is crumbly.
- Sprinkle topping evenly over apples.
- Baked for 30 minutes or until golden.
- When crisp comes out of the oven drizzle with melted caramel and top with a nice big scoop of vanilla ice cream.