I’ve signed up for a 31 day  writing challenge.  Everyday in October, I am posting a new slow cooker recipe, a link to a previous posted slow cooker recipe, or a link to a recipe from another blog.

I’m over two-thirds of the way through the challenge.  I’ve shared a dip, main dishes, and soups.  This is the first time I’ve shared a dessert.

Last Saturday, Hubby and I were discussing how I’m planning to make most of our Thanksgiving dinner in the crock pot.  He told me that I would probably make an apple crisp in the crock pot for our Thanksgiving dinner.

He didn’t know that I had already planned to make a crisp in the crock pot for our Sunday night dinner.

Every Sunday, we have dinner with my mother-in-law.  Sometimes she cooks or we go out to eat.  Recently I’ve been cooking the dinner.  The majority of the meal was cooked in the crock pot.  The whipped cream and veggies were the only parts of the meals not cooked in the crock pot.

This dessert was delicious.  I put the caramel drizzle on the crisp.  It really didn’t that drizzle.  The crisp was sweet enough without it.

This crisp is especially delicious with whipped cream on top.  I usually make my own whipped cream now.  Homemade whipped cream is delicious and yummy!

Crock Pot Caramel Apple Crisp

adapted from Crockpot Ladies

Stars of the recipe:

• 1 (11 oz.) individually wrapped caramels
• 10 apples, diced (I used gala.)
• 1/2 c. brown sugar
• 2 tsp. pumpkin pie spice or 1 tsp. ground cinnamon and 1/4 tsp. cloves
• 1/2 c. all-purpose flour

Topping

• 1/2 c. cold unsalted butter (1 stick) cut into small pieces
• 1/2 c. all-purpose flour
• 1 c. old-fashioned oatmeal
• 2 tsp. pumpkin pie spice or 1/2 tsp. ground cinnamon and pinch of cloves

Caramel Drizzle

• 1 jar of caramel ice cream topping

Steps:

1. Spray a 6 quart crock pot or casserole crock pot with cooking spray.
2. Unwrap the caramels.  Cut each caramel in half.  Place in crockpot.
3. Add apples, spices, and flour to the caramels.  Mix well.
4. In a small bowl, add the topping ingredients.
5. Using 2 butter knives or a pastry blender to cut the butter until it’s a nice crumbly mixture.
6. Spread the topping over the apples and caramels.
7. Cover.  Cook on low for 8 hours or on high for 4 hours.
8. Enjoy with whipped cream and the caramel drizzle!

If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

To check out the rest of the recipes I’ve shared during this challenge, click on this link.

Oh and please check back during the first week of November.  I’m planning a small giveaway.  No, it is not a crock pot.  More information will be forthcoming about the giveaway.

Happy eating,
Traci