Caramel Apple Crisp

I know, I have another recipe with caramel,  I just can't help myself.  I still have a small jar of caramel, and short of eating it out of the jar, I need to use it up. I always make Apple Crisp for my son Todd. birthday this week, and this year was no exception. I almost put  a Caramel drizzle on his Apple Crisp this year, but it's a good thing that I didn't.  Now he doesn't like caramel.  Have you ever heard of anybody that doesn't like caramel or chocolate???

While I was making Todd's Apple Crisp, I made a little less than one and half recipes of the Apple Crisp, so  I could make these cute little Mini Caramel Apple Crisps. I've been dreaming about Caramel Apple Crisp for awhile now. I added a little Caramel Sauce to the apples in the ramekins before baking and added a caramel drizzle to the top. when they came out of the oven.  Good thing that they are mini size, or I would end up eating the whole pan. The Caramel  Apple Crisp is way too dangerous to be made in the big pie pan. You have the crispy topping, the sweet apples, and the outrageous caramel, all melty and sweet, in one bite.

 Here is the ramekin with the added caramel sauce, before baking. I only made two of these babies, but feel to make more, if you dare. I imagine that if you sprinkled chopped nuts on top of the melted caramel on top, you would almost have an Affy Tapple. Mmm, I might have to try that one.

To make an Apple Crisp in the pie pan  the recipe is below.  To make the Mini Caramel Apple Crisps, just   halve the recipe, and add about 1T of melted caramel to each ramekin before baking and stir.  Then, after baking, drizzle another tablespoon, more or less over the baked crisps. The recipe for the caramel is here, Enjoy

Apple Crisp- enough for a shallow 10" pie plate or 9X9 square pan- 375 degree oven

Topping:
  You can use a food processor,  or a pastry blender to make the topping.  If you don't have a pastry blender, you can cut in the butter with two knives.

3/4 c. brown sugar
1 c. flour
1/2 c. old fashioned rolled oats
1 tsp. cinnamon
6 Tbsp butter
6 Jonagold apples
More cinnamon to taste.

1. Combine first 4 ingredients and cut in butter until crumbly, like small peas, and refrigerate until the apples are peeled, sliced and cored. .
  
2.Peel, slice and core apples. I use an apple slicer, which makes this step much easier. Sprinkle  more cinnamon over the apples, if desired.

3. Spray 10" pie plate, and pile apples into pan. Take topping out of fridge, and spread the topping over the apples.  Bake in 375 degree oven 35-40 min., until apples are tender and topping is golden. Then, turn oven up to 400 degrees for five min. to "crisp" topping. Cool on rack. Serve Warm-Enjoy Fall! 

I I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #39
Stop by and say Hi to Brandie!