Caramel Filled Apples Recipe 375

APPLE CROSTATA WITH CARAMEL SAUCE

Steps:

• Start by making the dough recipe that is linked above, then pop it in the fridge while you make the apple filling. Or if you are using store bought pie crust, skip this step.
• Preheat the oven to 375° and line a baking sheet with parchment paper or a reusable silpat.
• To make the apple filling peel, core and cut your apples into 1/2 inch chunks. In a large bowl toss the apples with 2 tbsp fresh lemon juice. Now mix in the brown sugar, flour, cinnamon, nutmeg, vanilla and kosher salt. Stir to coat the apples with the mixture.
• On a lightly floured surface roll out your pastry dough/pie crust to about a 12 inch round. This does not have to look perfect! A crostata is very rustic.
• Transfer the crust to your parchment lined baking sheet.
• Pour the apple filling into the center of the crust, leaving about 1 inch around the edge. Fold that edge over the apple filling.
• Optionally - you can brush the crust with an egg wash to make a more golden crust.
• Pop the crostata into the preheated oven and bake for 50 minutes.
• While the apple crostata cooks make the caramel filling below.
• Let the apple crostata cool for at least 10 minutes and then serve in slices topped with caramel drizzle and ice cream!

CARAMEL APPLE CRISP BITES

Steps:

• Preheat oven to 350°F. Grease pan with non-stick butter spray.
• In a medium-size bowl mix graham cracker crumbs, powdered sugar, and butter with a spoon. Slowly add the butter and evenly distribute - PLEASE SEE UPDATE/NOTE BELOW.Pro Tip: Some people have found the crust recipe to work perfectly, while some others found the 12 tablespoons of butter were way too much and the butter started to pool. You may want to start by using ½ cup butter (8 tablespoons). Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it's not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.
• Evenly distribute the mixture to the 24 mini muffin cups. Press along the bottom and sides to make a "cup".
• Bake for 5 minutes and let cool completely. Increase oven temperature to 375°F.
• Chop the apples into little pieces - I used a mini food processor. Don't puree, just finely chop.
• Mix apples, sugar, brown sugar, flour, cinnamon, and nutmeg in a bowl.
• Bake in a baking dish for 15 minutes on 375°F, until the apples are slightly softened. Reduce oven temperature to 350°F.
• Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan).
• Sprinkle any extra graham cracker on top of the apples. I had some graham crackers left over.
• Bake for 5 minutes on 350°F.
• Let cool completely. Pro Tip: Tempting as it may be to dig right in, give the bites time to cool before trying to pop them out of the pan or they may crack.
• Use a knife to loosen from the pan and they should pop right out.
• Drizzle with caramel topping.

GOOEY CARAMEL APPLE BARS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. , Roll out larger portion of dough between two sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges of pan. , In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg. Stir in cream. , In a Dutch oven, melt butter. Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust. , Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CARAMEL FILLED APPLES RECIPE - (3.7/5)

Steps:

• Cut the apples in half lengthwise. Using a melon baller, scoop out the inside of the apples, taking care to create a shell of even thickness. Set apple halves into cups of a muffin pan and squeeze or brush lemon juice onto cut apples to reduce browning. Place in fridge until filling is ready. To a medium saucepan, add water and caramels and heat until caramels are melted. Fill each apple cup with caramel mixture. Refrigerate a few hours or overnight. To serve, place apples flesh-down (caramel down) on cutting board. Cut lengthwise in half, then in half again. Trim off any brown parts with a paring knife. Serve immediately. (The lemon juice can only prevent the browning for so long).

CARAMEL APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees. Spray an 8-inch square (or 11- by 7-inch) baking dish with cooking spray and set aside.
• Stir the brown sugar, cornstarch, lemon juice, and cinnamon together in a mixing bowl. Add the sliced apples and stir until the apples are evenly coated.
• Spread into an even layer in the prepared baking dish. Pour the caramel sauce evenly over everything, then make the topping.
• Stir the flour, brown sugar, baking powder, and salt together in a medium bowl.
• Add the butter and use your fingers to cut it into the mixture until it comes together and forms large crumbles.
• Sprinkle the topping evenly over the caramel sauce.
• Set the baking dish on a large rimmed baking sheet to catch any juices that might spill over and bake 25 to 35 minutes, until the caramel and apple juices are bubbling around the edges and the top is light golden.
• Cool for 20 to 30 minutes to let the juices set up a little bit, then serve with ice cream and additional caramel sauce.
• Uneaten crumble can be stored, covered, in the fridge for 3 or 4 days. Be sure to let your crumble cool to room temperature before covering and refrigerating.

EASY CARAMEL APPLES

Steps:

• 1. Cut your apples in half. Remove stems.
• 2. Hollow out each half by coring and shaving away some of the inner apple. (I use a muffin tin to help balance.)
• 3. Fill with warmed caramel. (You can use homemade or you can use store-bought and microwave it in 15 second intervals until warmed.)
• 4. Let the caramel cool and harden. Once completely cooled, cut apples into slice and serve.