This is a real favorite in our house. In fact, it’s probably the most frequently made dessert. It’s so loved in fact that it’s already on this site.
Now’s probably when you start wondering why I would be posting it again.
Well, I first posted it years ago when this was just a way for me to keep track of recipes. It’s hidden in a post with a bunch of other recipes, so you’d probably never find it, and on top of that the picture is horrible. Here, how about I throw in a quick and easy caramel sauce to make it even more different (and delicious!).
Priorities, you know.
First off, get some apples; I like to use gala, they’re nice and sweet and they still hold a bit of their crunch after baking. If they’re small, use 10, medium, 8, and large, 6. I used 6 of these, but I probably should have used 8. Lesson: always go high if you aren’t sure.
Then slice off four chunks around the core like this. It is SO much faster and easier then actually coring the apple.
Slice the chunks thinly, between 1/4 and 1/2 inch thick.
Put all the apple slices into a large dish.
Sprinkle the flour, sugar, cinnamon, and nutmeg over the top.
Give them a quick toss, then pour the water over them.
In a large bowl, mix together the flour, brown sugar, oats, baking powder, and baking soda for the topping.
Pour in the melted butter.
Mix it together until well combined and chucks form. I start with a fork, then get my hands in there to finish and make sure it’s well mixed. This makes a TON of topping because that’s just how Bo and I like it. Don’t think that you need to double this or anything wild like that, you may not even want to use all of it.
I’d call you crazy if you didn’t, but it’s your call.
Evenly sprinkle the topping over the apples, then bake for 45 minutes until it’s nice and golden brown and the filling is bubbling around the edges.
Now, making the caramel sauce is REALLY easy. Just throw a handful of unwrapped soft caramel candies in a small saucepan (10 to 15, a little of this goes a long way flavor wise). Heat over medium until melted, stirring frequently to avoid burning. Whisk in some some heavy cream until the consistency is runny enough to pour.
I really wish that I had some more of this right now. It was soooo good. I usually throw a scoop of vanilla ice cream on top too, but I didn’t have any. Such a shame because with the caramel sauce it would have been heaven!
Alright, I’ll show you one closer. Can you taste it?
Here’s your printable: