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Preheat oven to 375°F. In a medium bowl, stir together 1/2 cup all-purpose flour (or whole-wheat flour), oats, brown sugar and 1 teaspoon apple pie spice (or 3/4 teaspoons cinnamon and 1/4 teaspoon nutmeg). Cut in the butter until mixture resembles coarse crumbs. Stir in pecans (or walnuts or cashews). Set topping aside.
In a large bowl, stir together granulated sugar, 1/4 cup flour and the remaining 1 teaspoon apple pie spice (or 3/4 teaspoon cinnamon and 1/4 teaspoon nutmeg). Add the apples. Gently toss until coated. Transfer apple mixture to a 9-inch square baking dish. Press the apples gently to make an even, slightly mounded surface.
In a small bowl, whisk boiled cider (or milk) into 2 tablespoons caramel sauce. (If caramel is too thick to measure, place it in a small microwave-safe bowl. Microwave, uncovered, on High for about 20 seconds; stir.) Drizzle caramel mixture over apple filling. Sprinkle with crumb topping. Set the baking dish on a foil-lined baking sheet (to catch potential drips).
Bake, uncovered, for 35 to 40 minutes or until the topping is golden and apples are tender. Cool for 15 to 20 minutes on a wire rack.
Just before serving, place the remaining caramel sauce in a small microwave-safe bowl. Microwave, uncovered, on High for 20 to 30 seconds. Drizzle the warm caramel sauce over the warm crisp. Serve with ice cream.