We’ve been waiting for Jen to get this recipe down in the right size for home cooks… here it is!
What a great way to enjoy caramel apples, but in an easier-to-make recipe. It keeps well too; the recipe can be made a day ahead and served at room temperature, or reheated. Also great- straight out of the oven! And it can be gluten-free if you grind your own oat flour in the blender. This will make more pieces for snacking size, or 8 or 10 servings for dessert, served with ice cream or whipped cream.
- 1 c. sugar
- 1/2 c. heavy cream
- 3/4 c. brown sugar
- 3/4 c. butter
- Scant 1/2 tsp. baking soda
- Scant 1/2 tsp. salt
- 2 c. oat flour (or 1 2/3 c. regular all-purpose flour)
- 2 c. quick-cooking oats
- Make caramel first, so it can cool some. “Melt” in large iron pan until amber: > 1 c. sugar
- Heat cream in microwave, then slowly add to melted sugar, stirring until mixed: > 1/2 c. heavy cream
- Next, beat until creamy: > 3/4 c. brown sugar > 3/4 c. butter
- Grind oat flour in the blender if desired, to make oat flour (or sub regular flour). Add to the creamed ingredients: > 2 c. oat flour (or 1 2/3 c. regular all-purpose flour) > 2 c. quick-cooking oats> scant > scant 1/2 tsp. baking soda > scant 1/2 tsp. salt
- Butter 13 x 9″ pan. Press half the above into pan. Add apple layer, using: > 2 large Granny Smith apples, peeled, sliced thin (around 2 c. or so)
- Pour caramel on next.
- Sprinkle other half of oat mix on top. Bake at 400 degrees for 20 minutes.