click below to get the full recipe

Ingredients

Topping:

1 cup all purpose flour or use 1 cup of "CUP4CUP" gluten free brand

1/4 cup + 1 T. granulated sugar

1/4 cup packed brown sugar

1/8 tsp. salt

2 tsp. vanilla extract

6 T. butter, softened

Filling:

1/2 tsp. cornstarch

3 tsp. lemon juice

3 lbs of apples, cored/peeled/diced into 1/2 inch pieces, I used Honeycrisp & Granny Smith

2/3 cup sugar

pinch ground cinnamon

Salted Caramel

1/2 bag Kraft caramels, unwrapped

2 T. heavy cream

Pinch sea salt, coarse flakes

How to Make It

Preheat oven to 350 degrees.

Grease 8×8 or decorative pan with butter.

Filling:

Mix the cornstarch, lemon juice, apples, sugar & cinnamon. Let sit.

Topping:

Mix the flour, sugar, brown sugar, salt, vanilla and butter in a bowl until you can form crumbs with fingers.

Put the apple mixture into the pan and cover with foil.

Put the topping on a cookie sheet lined with parchment.

Bake both the filling pan and the sheet with crumbs for 15 minutes.

After 15 mins, remove the foil from the filling.

Also, take out the topping and break it up with a spatula.

Carefully dump the crumbs on the filling and bake uncovered for about 30 minutes.

Caramel

Microwave caramel and cream until smooth. Drizzle over apple crisp after it has cooled a bit. Sprinkle with sea salt.

Serve a la mode!!

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