salted caramel apple crisp with pretzel topping
for the salted caramel:
14 oz package soft caramel candy
for the apples:
about 6 apples, I used a combination of Fuji, Braeburn, and Granny Smith
for the topping:
old fashioned oats
1 stick unsalted butter, melted
Preheat oven to 400 degrees F.
Start by making the caramel.
In large microwave safe bowl, add caramels, cream, and sea salt.
Microwave in 30 second increments, stirring between each interval, until caramels are melted and sauce is creamy. Set aside.
Next, mix the apples with sugar, cinnamon, nutmeg, salt and lemon juice.
Heat butter in large, oven-safe skillet over medium-high heat.*
Add apples and sautee for 10 minutes, until softened.
Pour in all but 1/2 cup of the salted caramel sauce, stirring to combine.
To make the topping:
Place pretzels in small food processor and pulse until finely chopped, but not pulverized.
Combine all topping ingredients and stirring well to combine.
Sprinkle topping over salted caramel apple mixture.
Bake in preheated oven for 20-25 minutes, until mixture is bubbling and topping is golden.
Drizzle remaining caramel over top and serve with ice cream.
*If you don't have an oven-safe skillet, transfer apple mixture to a 9x9" casserole dish for baking.