Caramel Apple Crisp

1/2 cup flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup chilled butter or stick margarine, cut into small pieces
1/2 cup coarsely broken peanut brittle
1½lbs. sliced peeled Granny Smith apples
1½lbs. sliced peeled Rome apple
1/3 cup caramel sundae syrup

Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives
until mixture is crumbly. Add peanut brittle; toss well.

Combine apples and syrup in a bowl; toss well. Spoon apple mixture into an
8x8 square baking dish or 1½ qt. casserole. Sprinkle with crumb mixture.
Bake at 375° for 45 minutes or until golden brown.