Caramel Apple Crisp Recipe from Annie B’s Caramels

Caramel Apple Crisp Recipe from Annie B’s Caramels

WUFK_AnnieBs Caramel_PHOTO 1I love caramel and it pairs so nicely with apples for fall baking. When Annie B’s sent us this recipe, I decided to order some of the baking caramel and the candies, and they were excellent! If you order some, be prepared to share, my kids both loved Annie B’s maple caramels almost as much as I did.

Annie B’s buttery caramel adds decadence to your fall baking and is available in a handy 1 lb. package. Some mouthwatering ideas: Add it to uncooked brownie batter, bake as directed for the best brownies ever. Gently warm caramel on stovetop, then pour discs onto parchment paper and make unique little bites by topping discs with nuts, melted chocolate, dried fruit, pretzels, whatever you want! Let cool and serve up a bunch of smiles. Or just take your apple pie to another level by drizzling with melted caramel. All-Natural & Gluten-Free.

Here two other yummy way you can incorporate Annie B’s Caramel into your fall baking:

Caramel Apple Crisp

  • 3 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup cold butter, cubed
  • 8 cups thinly sliced & peeled tart apples
  • 1 package of Annie B’s Baking Caramel
  • 1 cup apple cider, divided

WUFK_AnnieBs Caramel_PHOTO 2Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13×9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top. Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Makes 12 servings.

Recipe adapted from Taste of Home.

Caramel Bundt Cake
For the cake:

  • 3 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk

For the topping:

  1. Melt Annie B’s Baking Caramel in a sauce pan and drizzle over top of
    cooled bundt cake.
  2. Preheat oven to 350°. Generously grease a 10-cup bundt pan. Whisk together flour, baking powder, baking soda and salt. Set aside.
  3. Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  4. Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined. Pour into bundt pan.
  5. Transfer batter to prepared pan. Bake 35-40 minutes or until a pick inserted into the center comes out clean. Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.

Adapted from Bake or Break.

About Annie B’s Caramels & Popcorn
Annie B’s Caramels and Popcorn is a small family-owned caramel company located in Kellogg, Minnesota. This isn’t just any caramel company, Annie B’s prides itself on a line of gluten free, all natural ingredients. Each beautifully wrapped caramel is made using locally sourced products including milk, butter, sugar, condensed milk and natural flavoring. The caramel is slow cooked in copper pots through small-batch cooking. Homemade candy the way it used to be made in eras bygone. Annie B’s is so good Oprah named them one of her “favorite things.”

Create your own fall magic by visiting Annie B’s at www.anniebs.com. You can follow Annie B’s on Facebook & Twitter.

Authored by: Cindy Donnelly

Cindy has worked for What's Up for Kids for over 19 years and is thrilled to take over as owner/publisher. She loves helping South Bay parents connect with resources and working with camps, schools and other businesses to get the word out about their quality programs and services for families. For marketing information you can contact her at cindy@whatsupforkids.com.

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