Sometimes you just gotta have dessert, and have it NOW. I'm not talking dessert like a scoop of freezer burned ice cream or the 6-month-old, stale Oreos hanging out on the top of your fridge. I'm talking about something sweet, hot and gooey and totally cavity inducing. Real dessert.
I just happen to have a husband who has a sweet tooth. A massive sweet tooth. Me, I'd choose salty over sweet any day of the week, but I swear my hubby would dump a pound of sugar on everything he ate if I'd let him. And the thing is, he eats and eats and eats and is STILL as slim and toned as a long-distance runner.
Feel free to bring on the loathing, ladies. It's SO not fair.
With all his sugar cravings, it does allow me to experiment and try out a lot of different dessert recipes. I'm dying to try making these homemade peanut butter and smores cups from The Hungry Mouse, but cute little candies like this tend to take awhile.
It was time for a fast treat.
It was time for ... Apple Crisp! There's not really much finesse to it. Heck, you don't even have to cut the apples very pretty. Just slice 'em thin and throw 'em in!
Easy Caramel Apple Crisp
(adapted from Betty Crocker)
- 3 medium tart cooking apples. sliced (though I didn't this time around, I suggest you peel them too)
- 3/4 c. packed brown sugar
- 1/2 c. all-purpose flour
- 1/2 c. quick-cooking or old-fashioned oats
- 1/3 c. butter or margarine, softened
- 1 tsp. (heaping) ground cinnamon
- 1 tsp. (heaping) ground nutmeg
- 1 small jar caramel ice cream topping
Heat oven to 350º. Grease bottom and sides of an 8" square baking pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except caramel until well mixed; sprinkle over apples. Drizzle caramel topping evenly over the top.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.