Caramel Dip is served with sliced apples and crushed peanuts at my house. Large marshmallows are also delicious dipped in this caramel.
This recipe reminds of me of the cooler days of an early Illinois fall. This was often found at small festivals and craft fairs that were once popular in small rural towns.
Fat free sweetened condensed milk can be used, but why? Let’s face it, there is nothing outside of the apples that are healthy in this recipe. Caramel dip is a decadent pleasure that should not be eaten if calorie or carb counts are an issue.
Margarine is also an acceptable substitute, but for the same reasons listed above, why?
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I know I say all the time that pumpkin is my quintessential fall food, but man apples also hold a special place on my table in the fall too.
The second the heaviness of summer starts to dissipate, I have an urge to make apple crisp. Not just any apple crisp, THIS apple crisp.
It does not have oats in the recipe. I don’t have anything against oats. I will eat an oatmeal cookie, but given other options it isn’t my first choice. I will not eat oatmeal for breakfast, unless they are steal cut.
I came across this recipe years ago when I collected cookbooks. My favorite at the time was Beat This! by Ann Hodgman. I did not use the apple crisp recipe from that book since I don’t care for oats in my apple crisp. But if I did, I would have used hers.
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