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Caramel-Apple Crisp
April 09, 2011

Original review April '11: Great quick dessert. Mine took a little longer because I made my own caramel sauce but other than that, I followed the recipe exact. I like to use Granny Smith's in my crisps, I had nine smallish ones that were just enough for this crisp. I did add a little cinnamon and nutmeg to the topping at the last minute. I have a Kitchen Aid that I used for the topping, I just threw the dry ingredients in the mixer bowl, then my cubed cold butter and let my wisk attachment "cut" my butter into the dry ingredients. Absolutely divine, used on hand ingredients, was cheap to make and VERY soul-soothing to make/eat. I highly recommend you try making your own caramel really takes your dessert over the top. Edited 10/11: I've gotten several e-mails on how to make homemade caramel sauce. This is how I do mine. Mix a quarter cup of butter, one cup of brown sugar, half cup heavy cream OR evaporated milk (depending on what you have on hand), and a pinch of salt in a saucepan over medium low heat. Cook until thick, about seven minutes. You can usually tell, it looks caramel-y. Add a tablespoon of vanilla and cook another minute longer to thicken just a touch more. Pour into a bowl and let it cool a bit before using.

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