Let the apple obsession continue!
Homemade caramel, apples, pecans, oats, and cinnamon. A comfort recipe at its best. You can serve this to your non-gluten free friends/family and I guarantee that they won’t believe it is gluten free. Once again, this would be divine with ‘nilla ice cream; I just didn’t have any 😦
On a side note, I’m on the hunt for a new camera. If anyone has a recommendation, PLEASE let me know.
GF CARAMEL APPLE CRISP
1 cup heavy whipping cream
2 cups brown sugar
1/4 cup light corn syrup
4 Tbs. butter
1 tsp. vanilla extract
1/4 tsp. salt
1 cup brown sugar
1 tsp. cinnamon
3/4 tsp. salt
1 cup Pamela’s baking mix(includes baking soda)
1 cup pecans, chopped
2 cups GF oats
3 1/2 cups peeled and sliced granny smith apples
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup caramel
Preheat oven to 400 degrees. Line 9×13-inch pan with foil and lightly spray with cooking spray.
Prepare caramel: Mix caramel ingredients in a 2-quart saucepan. Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234 degrees). Remove from heat.
In a medium bowl, beat the brown sugar and butter. Mix in the salt, cinnamon, baking mix and oats until crumbly. scoop out 1 cup and set aside. Place the remaining crumbs into your prepared pan.
Toss apples in a large bowl with the salt and cinnamon. Arrange them over the crust. Drizzle 1 cup of warm caramel over the top and the sprinkle with the remaining crumbs you set aside.
Bake 35- 40 minutes until bubbly and the apples are just tender. Remove and let cool.
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