I've been baking apple crisps for decades and this is BY FAR the best tasting one I've EVER made. It is SO yummy that picky-picky husband immediately gave if FIVE STARS. I can't tell you how rare that is !!!
The thinly sliced apples, which bake in a rich, mellow, caramel sauce, are topped with a sweet, crunchy, nutty layer that is to die for.....and with a scoop of vanilla ice cream.....WOW !!!
CARAMEL APPLE CRISP
THE BEST EVER !!
MIX THE TOPPING INGREDIENTS FIRST
2/3 cup light brown sugar packed
2/3 cup all purpose flour
1/2 teaspoon ground cinnamon
6 tablespoons cold butter
1/2 cup chopped pecans
Mix flour, brown sugar, cinnamon and cut in the cold butter until it is crumbly, stir in nuts. Set aside.
MAKE THE APPLE LAYER NEXT
5 large cooking apples (I like to use an apple called Envy)
1/2 cup butter
3 tablespoons flour
1 tablespoon corn starch
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon vanilla extract + enough water to = ¼ cup
Peel and slice the apples (very thin). Place them in a large bowl and set aside.
In a heavy bottomed sauce pan, melt the butter. Remove from heat and add the flour and corn starch and stir until smooth. Measure 1 tablespoon of vanilla extract into a quarter cup measure, and then fill the rest up with water (total liquid 1/4 cup). Add the water/extract liquid, brown sugar, granulated sugar, cinnamon and nutmeg to the melted butter mixture. Bring it all to a very low simmer (just let it start to boil around the edges of the pan for about 30 seconds).
Take off the heat and pour over the apples and toss until they are well coated. Set aside.
PUT IT ALL TOGETHER
Put the coated apples into a chilled - unbaked pie shell. NOTE: it is important that you use a DEEP dish pie plate or you will get spill over.
Sprinkle apples with the brown sugar crisp you made earlier and bake in preheated 375° oven for 40-45 minutes or until filling looks bubbly.
Let cool until you can hold your hand (comfortably) on the bottom of the pie plate before cutting.
The pie tastes almost like a mellow caramel apple, it is scrumptious!!