Caramel Apple Crisp
Source of Recipe
me
Recipe Introduction
I adapted this from a Cooking Light recipe. Serve plain or with vanilla ice cream.
List of Ingredients
Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
pinch of mace or nutmeg
pinch of crushed kosher salt (omit if using salted butter)
1/4 cup chilled unsalted butter , cut
into small pieces
1/4 cup old-fashioned rolled oats
1/2 cup toffee bits (like Heath--NOT chocolate covered)
Filling:
8 cups peeled and sliced tart cooking apples (I used Golden Delicious and Jonathan)
1/3 cup fat-free caramel sundae syrup
Recipe
1. Preheat oven to 375 degrees.
2. Combine flour, spices, salt and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add oats and toffee chips; toss well.
3. Combine apples and syrup in a bowl; toss well. Spoon apple mixture into a greased 8-inch square baking dish or 1-1/2-quart casserole (I used a deep, oval corningware dish). Sprinkle with crumb mixture. Bake at 375 degrees for 40 to 45 minutes or until golden brown. Serve warm.
Yield: 6-8 servings
Note: I stored it in the refrigerator over night, so the topping wouldn't get soggy and it didn't. Best served on the first day though.
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