Caramel Apple Almond Crisp

• FOR THE CARAMEL APPLE FILLING:
• 6 cups Peeled, Cored And Sliced Apples - Use A Firm And Flavorful Apple, Such As Honeycrisp, Haralson, Or Granny Smith
• 2 Tablespoons Orange Juice
• 1/4 cups All-purpose Flour
• 1/4 cups Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 10 whole Individually Wrapped Kraft Caramels, Unwrapped And Quartered (use More If You Really Love Caramel!)
• FOR THE ALMOND CRISP TOPPING:
• 3/4 cups All-purpose Flour
• 3/4 cups Rolled Oats, Not Quick Cooking Oats
• 3/4 cups Brown Sugar
• 1-1/2 teaspoon Kosher Salt
• 1 teaspoon Baking Powder
• 1/2 cups Unsalted Butter, At Room Temperature (do Not Melt!)
• 1/2 cups Sliced Almonds

1. Preheat oven to 375u0b0F.
2. For the caramel apple filling:
3. Place apple slices in large bowl and sprinkle with orange juice. Stir to combine and set aside.
4. In a small bowl, combine flour, sugar, cinnamon, and nutmeg. Pour over apples and stir again to combine. Place apple mixture in a 9x9-inch pan. Spread caramel pieces evenly over top of apples.
5. For the topping:
6. In a medium bowl, whisk together flour, oats, brown sugar, salt, and baking powder. Add butter and cut it in with a fork or rigid pastry cutter until you have large pea-size crumbs. Then gently fold in the almonds. Sprinkle mixture over the apples.
7. Bake for about 35 minutes, or until apples start to bubble just a bit, and the topping is nicely golden. This is best eaten on the day it is made, especially when it is still a bit warm.
8. Serve with a scoop of vanilla ice cream.
9. Source: Adapted from my favorite apple crisp recipe and a recipe I used to make in college (but I have no idea of its origin!).

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Taken from tastykitchen.com/recipes/desserts/caramel-apple-almond-crisp/ (may not work)