Caramel Apple Cider Crumble

Preheat oven to 350 F. In a microwave-safe bowl, melt 20 caramels and 1/2 can of evaporated milk. Stir every 15 seconds and continue heating for 15 second increments until completely blended. It should be very liquid-y. This can also be done with a double boiler on the stovetop.

Peel, core and chop all seven apples; set aside.

In a large bowl mix together rolled oats, brown sugar, white sugar, flour, package of cider and butter. I do this with my fingers until it is crumbly.

Press half of the rolled oat mixure into a 9×12 pan (or whatever you have that is closest to that size). Layer apples on top of that. Sprinkle with cinnamon, nutmeg and salt. Pour caramel mixture over the top. Spread the rest of the rolled oat mixture over the caramel.

Bake at 350 F for 40 minutes until apples are soft.