Hey, good news. It finally stopped raining in Dallas! We have had more rain in the past two months than we sometimes receive in a whole year. It has rained almost everyday for 8 weeks, and this weekend we get to finally see the sun. Alleluia!
To commemorate sunshine, fun and the kind of fall weather that we wish we could have, we are continuing our Apple Festival with a great apple crisp recipe: Not Your Mama’s Apple Crisp (sorry Ruth). Apple crisp is so great, because it is easy to make. In fact, Rhonda has been making apple crisp since the good old days of 4-H cooking class. It is one of those recipes that makes us feel at home. Of course, this time we twist it up a bit with a little Blind Pig magic.
For this recipe, we use our favorite caramel sauce recipe that we introduced in our Zaya Bananas Foster. Empty the contents of a jar of caramel sauce into a 10 inch saute’ pan and place over medium heat. Add a pinch of cinnamon, butter, orange liqueur and rum. Bring to a boil. Reduce the heat to medium and simmer the sauce a few minutes. Remove from heat and cool.
Next mix old fashioned oats, flour, brown sugar and cinnamon in a bowl. Cut in slices of softened butter until crumbly.
Press half of the mixture in a 13 x 9 inch baking dish sprayed with cooking spray. Spread a layer of thinly sliced apples.
Drizzle the apples with caramel sauce, and then sprinkle again with a layer of oat mixture. We continued with three layers. Drizzle 1/2 cup of Angry Orchard Apple Cider over the top.
Bake uncovered for 30 minutes at 350 degrees. Drizzle with 1/2 cup of hard cider, and bake an additional 20 minutes.
Remove from the oven. Apple crisp tastes best served warm with a scoop of vanilla ice cream over the top. What doesn’t????? If you want to be extra indulgent, drizzle more caramel sauce over the ice cream.
If you are viewing this post in an email, be sure to visit our site at www.theblingpig.blog for a printable recipe.
Not Your Mama’s Apple Crisp
- Caramel Sauce:
- 1 (12.25 ounce) jar Smucker’s caramel topping
- Pinch cinnamon
- 2 tablespoons unsalted butter
- 1/8 cup orange liqueur
- 1/4 cup Zaya Rum
- Apple Crisp:
- 3 cups old fashioned oats
- 2 cups all-purpose flour
- 1.5 cups packed brown sugar
- 1 tsp. ground cinnamon
- 1 cup softened butter, sliced
- 3 honey crisp apples, thinly sliced
- 1 cup Angry Orchard Cider, divided
- Caramel Sauce:
- Empty the contents of the caramel sauce into a 10-inch saute’ pan and place over medium heat.
- Add cinnamon, butter, orange liqueur and rum and bring to a boil.
- Reduce the heat to medium and simmer the sauce for a few minutes.
- Remove from heat and cool.
- Apple Crisp:
- Preheat oven to 350 degrees.
- In a large bowl mix oats, flour, brown sugar and cinnamon.
- Cut in butter until mixture is crumbly.
- Press half of mixture into a 13 x 9 inch baking pan sprayed with cooking spray.
- Layer sliced apples with drizzled caramel.
- Sprinkle oat mixture atop apples and caramel.
- Continue for a total of 3 layers.
- Drizzle 1/2 cup of apple cider over layers.
- Bake uncovered for 30 minutes.
- Remove from oven and drizzle with remaining cider.
- Bake an additional 15 minutes.
- Serve apple crisp warm with a scoop of vanilla ice cream.
- Drizzle extra caramel sauce over ice cream.
This dish is hands down a winning recipe on a cool fall evening! This recipe is large and makes enough for about 12 people. It’s the perfect dessert to bring to a friend’s house when invited over for a cozy fall evening. Maybe you should try it tonight?