Caramel Apple Crunch

Topping

• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tbsp. butter, softened
• 1/2 tsp. ground cinnamon

Pie

• 6 cups sliced peeled tart apples
• 1 tbsp. lemon juice
• 1/2 cup sugar
• 3 tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1 unbaked pastry shell
• 28 caramels
• 1 can (5 oz.) evaporated milk

Directions

Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-inch square baking pan. Bake at 400* until golden brown, 6-8 minutes. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in crust. Cut a circle of foil to cover apples but not the edge of the crust; place over and baked at 425* for 10 minutes. Reduce heat to 375* and bake until apples are tender, 35 minutes.

Meanwhile, in a saucepan over low heat, melt caramels with evaporated milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.