When the Apple is Ripe it Will Fall

Before we get down to business, did you link up your pumpkin recipe on my blog hop yet?  No?  Well, what are you waiting for?  Get on over there and link yourself up, man! 

You know the Caramel Stout Sauce from the Pumpkin and Stout Bread Pudding?   Well, it turns out you can use it with this dish too!  That is, if you didn't eat the rest with a spoon when you were finished with your bread pudding...  Did you?  Well then, make more!

I knew I couldn't trust you around that stuff.

To make Caramel Apple Crisp, you have to go pick your apples first.

Duh!

This should be enough.

Just kidding, you only need about 5 of these suckers.  These were huge Granny Smith Apples!

Peel them!

Are you getting excited yet?  I know I am!

Self portrait.  Do not try this at home!

Then, do this:

Caramel Apple Crisp
Yield: 8 servings

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Ingredients for Apples:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 T. all-purpose unbleached flour
• 1/2 cup brown sugar
• 2 T. maple syrup
• 1 T. lemon juice
• Caramel Stout Sauce

Ingredients for Topping

• 3/4 cup all-purpose unbleached flour
• 1/3 cup brown sugar
• 1/4 t. ground cinnamon
• 1/4 t. salt
• 6 T. chilled butter, cut in to pieces1/4 cup coarsely chopped pecans

Instructions

1. Preheat oven to 350 degrees F.

Instructions for Filling:

1. Mix all the ingredients together. Place into 7 to 8-ounce ramekins or an 8 x 10 dish. Drizzle with about 4 to 5 tablespoons Caramel Stout Sauce.

Instructions for Topping:

1. Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
2. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. Wait! Go ahead and drizzle some of that Stout Caramel Sauce on it!

Adapted from Food Network

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Servings: 1

Calories:  521

Total Fat:  19.4 g

Cholesterol:  43.6 mg.

Sodium:  164.7 mg.

Protein:  2.8 g.

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Ready for the oven!

Fin!