Deep Dish Apple Crisp
A classic apple crisp baked in a deep dish pie plate. Serving it with caramel sauce and vanilla ice cream is a must!
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Servings: 6
Ingredients
Apple Crisp
- 1 (9 inch) pastry for a single crust pie
- 2/3 cup granulated sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 4 medium red delicious apples, peeled then chopped (You can use any type of apple you prefer. We love the flavor of the red delicious apples.)
Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/3 cup old fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter softened
- 1/4 cup caramel sauce
Instructions
For The Apple Crisp
- Roll pastry to fit a 9-inch deep dish pie plate; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples over the pie crust spreading out evenly.
For The Topping
- Combine the first 5 topping ingredients in a bowl and then sprinkle evenly over the apples.
- Bake at 350 degrees F. for 35 to 40 minutes or until apples are tender. (I lay a piece of foil over the top the last 10 minutes to prevent crust from burning.) Remove from oven and immediately drizzle with caramel topping. Let stand 15 minutes before slicing and serving.
- Serve with extra caramel sauce and vanilla ice cream.
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