Hot Apple Oatmeal Crumble with Cinnamon Caramel Sauce

Download a printable PDF version of this
Hot Apple Oatmeal Crumble with Cinnamon Caramel Sauce
 

INGREDIENTS: Apple Oatmeal Crumble

1 1/2 cups of All-Purpose Flour

1 1/2 cups Quick Rolled Oats

1 cup Brown Sugar, packed

1 cup Pecans, chopped

2 T Raisins, chopped

1 T Baking Powder

1 T Pure Vanilla Extract

1 1/2 sticks Butter, room temperature

1/2 t Salt

1 can (21 oz) Apple Pie Filling (or make your own!)

Vanilla Ice Cream, for serving



PREPARATION & METHOD: Apple Oatmeal Crumble

Pre-heat oven to 350 degrees. Grease an 8 x 8 square pan.

Mix all ingredients together, except for the apple pie filling.

Take half of the mix and pat it into the pan. Spread the apple pie filling over the top of it, then add the remaining crumbled mixture.

Bake for 30 to 40 minutes, or until the crumble turns a golden brown.



INGREDIENTS: Cinnamon Caramel Sauce

1 1/2 cups Sugar

1/3 cup Water

1 cup Heavy Cream

1/2 t Pure Vanilla Extract

1/2 t ground Cinnamon

1/2 t Salt



PREPARATION & METHOD: Cinnamon Caramel Sauce

Mix sugar and water in a heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Don’t stir the sugar, but gently tilt and swirl the pan to mix.

Increase the heat to medium and boil until the sugar turns a soft amber brown (about 350 degrees F on a candy thermometer).  This should take about 7 to 10 minutes. Again, gently swirling the pan to stir the mixture.

At 350 degrees, turn off the heat. Slowly add cream, vanilla, salt, and cinnamon.

The mix will bubble violently and the caramel may solidify, but this is okay. Stir over low heat, until the caramel dissolves and the sauce is smooth, about 2 minutes. I strain my caramel to remove any small sugar chunks.

Allow to cool to for 2 to 4 hours until the sauce thickens.



Yields:  8 - 10 servings

 

Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

Return to Carolina Recipes Page