2 cups gluten free oats
1 cup butter or margarine, melted
5 or 6 large apples, peeled, coarsely chopped
1 cup caramel topping
2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees F. Spray bottom and sides of 13x9 inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, stir oats and melted butter until crumbly and set aside.
3. In another large bowl, toss apples, ½ cup of the caramel topping and the cinnamon. Spoon into baking dish and sprinkle with cookie mixture.
4. Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining ½ cup of caramel topping uncovered on high for 20 seconds. Drizzle over crisp. Serve warm.