This dessert is a mashup of several different “apple crisp” recipes I found on the internets – including an Apple Oat Crisp dish I tried three veganmofos ago! (Time, how it flies.) The result? Deliciously decadent! I’m most definitely adding Kelly’s (that’s me!) Caramel Apple Crisp to the regular autumnal lineup.

Bonus points: if you have apple trees like moi, it’s a great way to use up some of that apple meat. Six cups, yo! (Twelve if you double the recipe, as I did on my second go-round. That’s a double batch you see pictured above!)

 
Kelly’s Caramel Apple Crisp

Inspired by about.com’s Butterscotch Apple Bake and allrecipes.com’s Best Ever Caramel Apple Crisp and Baking Mix Apple Crisp.

Ingredients

6 cups peeled, diced apples
1 tablespoon lemon juice
1 tablespoon cinnamon sugar
3/4 cup whole wheat flour
1 cup brown sugar
1/2 cup margarine
3/4 cup quick oats
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup applesauce
1 teaspoon vanilla extract
1 to 2 tablespoons caramel sauce

(I used the Soft-Set Caramel recipe found in the December 2010 issue of VegNews, which turned out to be more like a sauce and less like a candy, at least for me. But you can just as easily use a recipe found online, like this one from The Spooky Vegan.)

Directions

1. In a large bowl, combine the diced apples with the lemon juice and cinnamon sugar and toss (or stir) until it’s mixed well. Arrange the diced apples in a lightly greased 8 to 9-inch square baking dish.

2. In another bowl, combine the flour and brown sugar; cut in the margarine until the mixture resembles coarse meal. Add the oats, applesauce, cinnamon, cloves, salt, and vanilla extract and mix well. Spread the topping over the apples.

3. Drizzle the caramel sauce over the dish and bake at 350° for 30 to 45 minutes, or until the top is golden brown. Serve warm, preferably with vegan ice cream (fuck yeah!).
 

Filed under apples, blog carnival, caramel, recipes, vegan food, veganmofo

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