Caramel Apple Cider Crumble

Every once in a while, especially during the fall you have to throw caution to the wind (or here in Cheyenne, hazardous tornado conditions) and eat a little something that isn't quite good for you... but not regrettable because it so fantastically good!

We spent our last Saturday of the season at farmers market last week. We came home with some fantastic, not too sweet and not too sour apples. The perfect kind. My little one eats a couple apples a day, sometimes more..and I let him. Because he's tall and lanky and a few apple definitely aren't going to hurt him!

So today I experimented. Bringing all the elements of the season together. Carmel. Apples. Cider and the warm oven! And Viola! Carmel Apple Cider Crumble!!!!

7 whole Medium Green Apples
20 pieces Caramel
½ cans Evaporated Milk
3 cups Rolled Oates
1 cup Brown Sugar
1 cup White Sugar
¾ cups Flour
¾ cups Butter, Cubed
1 dash(es) Nutmeg
1 dash(es) Cinnamon
1 dash(es) Salt
1 package Spiced Cider

In microwave safe bowl melt 20 caramels and 1/2 can of evaporated milk. Stir every 15 seconds until completely blended. Should be very liquidy. This can also be done with a double boiler on the stove top.Peel and chop all seven apples, set aside. Mix together: rolled oates, brown sugar, white sugar, flour, package of cider and butter. I do with my my fingers until it is crumbly.Press half of the rolled oat mixture onto a 9x12 pan (or whatever size you have that is closest.) Layer apples on top of that. Sprinkle with cinnamon, nutmeg and salt. Pour caramel mixture over the top. Spread the rest of the rolled oat mixture over the top. Bake at 350 degrees for 40 minutes until apples are soft.