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Preheat oven to 350°
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Divide caramels in half.
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Peel and cut apples into slices. Place in 2 qt. casserole dish.
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Add brown sugar and cinnamon, coating apples evenly.
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In a separate bowl, combine brown sugar, quick oats, flour, and cinnamon.
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Cut butter into dry ingredient mixture until crumbles form. Set aside.
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In a small saucepan, heat caramel and evaporated milk on low. Stir occasionally until combined. Pour over apples in dish.
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Sprinkle topping over apples and caramel.
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Bake for 35-40 minutes or until golden brown.
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OPTIONAL:
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When ready to serve apple crisp, heat remaining caramels and 1 oz. evaporated milk on low. Stir occasionally until combined. Drizzle over apple crisp and ice cream.