This amazing recipe is the quintessential fall dessert. Brimming with slow cooked apples and spice and little caramel pockets and topped with a crisp oatmeal based topping. To top it off, drizzle a little caramel sauce on top before eating. A scoop of vanilla ice cream cuts the sweetness!
Spray a 3.5 quart casserole slow cooker OR a 6-quart or larger slow cooker with non-stick cooking spray and set aside.
Mix diced apples, caramels, cinnamon, cloves, flour and brown sugar in the slow cooker.
10 Medium Granny Smith Apples, 11 Ounces Baking Caramels, 1 Teaspoon Ground Cinnamon, ¼ Teaspoon Ground Cloves, ½ Cup All-Purpose Flour, ¼ Cup Light Brown Sugar
In a small bowl add the topping ingredients - oats, butter, flour, brown sugar, cinnamon and cloves and cut up with a pastry blender or two butter knives until you have a nice crumbly mixture.
1 Cup Old Fashioned Oats, ½ Cup Unsalted Butter, ½ Cup All-Purpose Flour, ¼ Cup Light Brown Sugar, ½ Teaspoon Ground Cinnamon, 1 Pinch Ground Cloves
Spread crumble topping mixture evenly over the top of the apples in the slow cooker.
Place a double layer of paper towels or a clean kitchen towel between the lid of the slow cooker and the stoneware crock to prevent condensation dripping on your crisp while it cooks.
Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
When done, spoon out apple crisp into serving bowls and drizzle with store bought caramel sauce if desired.
6 Ounces Caramel Sauce
Notes
This dessert recipe is sweet. To cut down the sugar content you can use a sugar substitute in place of the brown sugar and use both sugar free caramels and sugar free caramel sauce. Or omit the caramel and you have just a really nice apple crisp recipe!