Caramel Apple Crisp aka Crack

7 10 2011

I apologize for the lack of informative pictures on this blog entry. I was making this dessert for my husband, who has man date every Thursday night with his buddies. They take turns deciding where and what they are going to eat and this week they were all heading out to the sailboat and grilling up some bison steaks, having a turnip-sweet potato mash, and apple crisp for dessert. We pre-made the mash, and the apple crisps, so Ken could lovingly heat them up on the BBQ out at the boat pre-consumption.

As well, I wasn’t going to send him out there with my tried and true apple crisp dish as I didn’t want it to leave the house, so excuse the tinfoil containers. I like my apple crisp dish too much to allow it to go on a BBQ, out on a sailboat. What if it were to fall overboard? tragic

I actually never really measured for this recipe, and sorta winged it. The caramel addition was VERY nice, and the guys went nuts. Ken made sure to tell them AFTER they ate it that it was all sugar free. hee I am not going to post the nuts on this either, because I dont really want to know. This wasn’t for me, and if I had been making this for moi, I would cut out the whipping cream as my gut can’t take the milk fat.

Kat’s Caramel Apple Crisp

4 large Courtland apples: note this made two pans, you can definitely cut this down
1/2 cup of sf Dulce de Leche (i’ll post the brand)
1/4 cup of whipping cream
1/4 cup of dried cherries
2 tsp of cinnamon
2 tsp of lemon juice

2 cups of whole oats (slow cook kind)
1 cup of almond meal
1/3 cup of butter, cool, and chopped in chunks
2 tsp of pumpkin pie spice
1/2 cup of Splenda (or sweetener of choice)

Preheat oven to 375 and coat two pans with non-stick spray. This recipe makes approximately a 9×11 pan of apple crisp.

Peel, de-core, and slice apples so they are thin and all the same size. Pour the lemon juice over the apples and toss. This is to maintain colour. In a side bowl combine the dulce de leche and the whipping cream, and pour this over the apples, toss to coat. Add spice and cherries and pour into the pre-PAMmed dish(es).

In the same bowl, because I am lazy and don’t like doing dishes, combine the oats, almond flour, and spice, and mix. Cut the butter into smallish chunks and with your hands work the butter into the dry mixture until you get a wet sand like texture. Using your hands scoop the dried sand mixture over the apples and pack it down a bit, making sure there is no visible apples.

Bake in the oven for 35 minutes and then take it out to test the ‘doneness’ of the apples. You want the apples to be yielding, and not crisp at all. A bit of an oxymoron if you ask me given the name. I had to bake mine for 45 minutes in total. Let cool and consume!




2 responses

18 10 2011

Thanks for the gluten free link I have used that site often and made a few tasty meals but your nudge reminded me that the resources are out there I just need to stop letting my boredom stand in my way. 🙂

18 10 2011

NP.. I try and go as gluten free as possible.. as the carbs just kill me post surgery. I have found one book to VERY useful for
gluten free baking.. it is old school, and she is a master at pie crusts etc all without using gluten.
Check it out at the library to see if it is worth getting. I bow to this woman!

the other blog I love is this woman “All Day I Dream About Food”. She is diabetic but does do low carb-gluten free.

Good luck Karen! The transition is a rough because you feel like there is nothing you can eat. Just searching on these blogs gives me re-assurance that I am will not starve!

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