Caramel Apple Crisp

• 12 cup all-purpose flour
• 14 cup granulated sugar
• 14 cup packed light brown sugar
• 14 cup chilled butter or 14 cup margarine, cut into small pieces
• 12 cup coarsely broken peanut brittle (such as Planters)
• 3 12 cups sliced peeled granny smith apples (about 1 1/2 pounds)
• 3 12 cups sliced peeled rome apples (about 1 1/2 pounds)
• 13 cup fat-free caramel topping

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
4. Add peanut brittle; toss well.
5. Combine apples and syrup in a bowl; toss well.
6. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole.
7. Sprinkle with crumb mixture.
8. Bake at 375 for 45 minutes or until golden brown.

flour, sugar, brown sugar, butter, peanut, apples, rome apples, caramel topping

Taken from www.food.com/recipe/caramel-apple-crisp-154859 (may not work)