Caramel Apple Crisp

• 6 slices day-old white bread, torn into pieces
• 6 tablespoons butter, melted
• 4 large apples, peeled, cored and sliced (Braeburn or Granny Smith, 2 pounds)
• 34 cup firmly packed light brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 12 cup caramel topping

1. Preheat the oven to 350F.
2. Place the bread in the food processor or blender.
3. Process or blend until crumbs form.
4. Toss the crumbs with the melted butter until well combined.
5. Spread about 1 cup crumb mixture on the bottom of an 8-inch square baking dish.
6. Combine the apples, brown sugar, lemon juice and cinnamon in a large bowl; mix well.
7. Spoon about half of the apple mixture over the crumb mixture in the dish.
8. Drizzle about half of the caramel topping over the top.
9. Repeat layering with about half of the remaining crumb mixture and all of the remaining apple mixture and caramel topping.
10. Top with the remaining crumb mixture.
11. Bake until the crumb mixture is lightly golden and the apples are tender when pierced with a knife, 55 to 65 minutes.
12. Cool slightly in the dish on a wire rack.
13. Serve warm.

white bread, butter, apples, brown sugar, lemon juice, cinnamon, caramel topping

Taken from www.food.com/recipe/caramel-apple-crisp-189323 (may not work)