MAKE CARAMEL AHEAD OF TIME (CAN BE REFRIGERATED FOR DAYS!!!) CLICK HERE FOR RECIPE!
Crust & Topping:
2 cups all purpose flour (To make it Gluten Free, I used CUP 4 CUP flour)
1 cup light brown sugar
2 sticks butter, soft (16 Tablespoons)
1 tsp. cinnamon
FILLING:
5 POUNDS APPLES (I like honeycrisp & Fuji)-peeled, cored and sliced thinly
2 Tablespoons lemon juice
1 tsp. cinnamon
Toss apples, cinnamon and lemon juice in a huge bowl.
Press 2/3 crumbs into a 9″ springform pan. Press along the bottom and 1 inch up the sides. Fill with apples. It will be packed high!!! Sprinkle on rest of crumbs as a crumble. Lay on a baking sheet lined with foil and bake at 350 for 1 hour and 15 mins. Run a knife around the edges and keep in the pan. Drizzle the top with salted caramel and let cool completely before removing the springform sides. Serve with the extra caramel for drizzling and whipped cream!
Aviva says
Just double checking 5lbs apples??
DANIELLE says
Yup!
Libbylou says
no sugar with the apples?
DANIELLE says
nope 🙂
myinnerchick.com says
INCREDIBLE.
I just gained 5 pounds! Mmmm
Sommer says
Could I convert this to a 9×13, I don’t have a springform. Sounds delicious!
Gina says
I am trying this !!!!
Rebecca says
Has anyone tried this and taken a picture of what it looks like when the springform pan sides are removed? I’m wondering how well it holds together and whether I should unmold it on a big platter, just in case.