Caramel Apple Crisp is a favorite during the fall harvest at the apple orchards and kick up the recipe by adding in some caramel sauce.
Bake: 40 minutes
2/3 cup maple syrup
¼ cup all purpose flour
1 teaspoon cinnamon
8 large baking apples, cored and sliced
½ cup cold butter, cut into pieces
1 pouch (1lb 1.5oz) Betty Crocker oatmeal cookie mix
3/4 chopped pecans (optional)
¼ cup caramel sauce (optional)
Preheat oven to 375 f
Stir syrup, flour and cinnamon until blended. Add apples toss until evenly coated spread in 13x9 glass pan.
In same bowl with pastry blender cut butter into cookie mix until mixture has texture of coarse crumbs. Stir in pecans if wished. Crumble mixture over apples in baking dish and loosely cover with foil. Bake for 30 minutes then remove the foil and cook for another 10- 15 minutes longer until apples are tender. Drizzle with caramel, serve and enjoy!