Warm Caramel Apple Crisp

Preheat oven to 350°F. Grease a nonstick 9″x5″ loaf pan. While oven is heating, make caramel sauce.

To make the caramel sauce, place 2 cups of granulated sugar and the water in a medium sized pot over medium heat. Stir until combined, then step away, and let the sugar and water melt. Keep an eye on it, as this mixture can easily burn. Once melted together, remove from heat and slowly stir in the heavy cream. There may be steam involved- don’t be scared. Once all the cream is mixed in, return to the stove top and keep warm while preparing the crisp.

Combine the flour, remaining 1/2 cup granulated sugar, brown sugar, oats, cinnamon, pumpkin pie spice, and nutmeg in a large bowl and mix well.

Now it’s time to assemble the crisp. Layer 1/3 of your apples in the pan. Coat these apples with a layer of caramel. Continue layering in the same order until all apples are in the pan and have been generously coated with the caramel sauce. Top the apples with the flour based mixture. You may not need to use all of the mixture, depending on how much crisp you’d like on top. Drizzle melted butter over the flour mixture.

Bake for 30-40 minutes, or until crisp on top is brown, and caramel is bubbly underneath. Let cool for another 20 minutes so the caramel sauce can set.

Serve warm with vanilla ice cream.