Apple Cider Caramel Crisp

I have invented a new recipe. (You HEAR this, COOKSOURCE? It's MINE. You have to ask before you BORROW it...)

It's a mash-up conglomerate of two different recipes, one an apple pie with apple cider (I removed the pie bit and kept the cider reduction, adding my own stuff along the way), one an apple crisp (mostly removed the crisp.) Add a bit of inventionary spirit and you get the recipe below:

Apple Cider Caramel Crisp

Cider Caramel:
1/2 cup apple cider
1/2 cup white sugar
1 T. all-purpose flour
1 tsp. ground cinnamon
dash nutmeg (optional)
dash vanilla extract (optional)

Cook over low heat until bubbly, then stir it until it forms a thick sauce, about 6-7 minutes on a hard boil.

The Crisp:
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
Walnuts or pecans (optional). Toasting them is also optional.

Mix the above ingredients.

The Apples:
6-7 apples, any kind
Lemon juice to prevent browning.

Cut the apples into thin slices and mix them with the oat mixture. Spoon them into a 9x13 pan, add small pats of butter or margarine on top. Drizzle the cider caramel mixture over the top. Bake at 350 degrees for 30 minutes. Let it cool.

I forgot the nuts so the first one doesn't have any, but what would the harm be of a nut or two, unless one was allergic to them? I suppose you could also swap the white sugar for brown, but whatever tickles your fancy. Lord knows I just invented this one; why not variate?

Oh, and I would be willing to bet the cider caramel topping is a blast on ice cream. We haven't tried it yet. Also we're looking to try various extracts with the cider caramel next time around in the place of vanilla (maple, cinnamon, caramel...)

Ta,
Bec