Caramel Apple Crisp

(By Wendy Lang of the Home Tech Kitchen Shop in Waynesville)

6 tart eating apples (like granny smiths) peeled, cored and diced
freshly squeezed juice of half a lemon
1/2 a stick of butter
4 oz hard caramel candies crushed or chopped
a pinch of cinnamon
For the oat crisp topping:
1/2 cup fine polenta
3/4 cup of rolled oats (not instant)
3/4 stick of butter (melted)
1/2 cup of demerara sugar
A Cast iron skillet
Directions:

1) Preheat oven to 375 degrees.

2) Core and thickly slice the apples and toss them with the lemon juice.

3) Melt the butter in a heavy cast iron skillet that will go in the oven, then add the crushed caramel candies. Stir until melted and then add the apples and cinnamon, and toss well to coat them with the buttery caramel. Set aside.

4) To make the oat crisp ...