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Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)
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Prep Time:
20 minutes
Total Time:
1 hour
Use any tart apple if you can't find Granny Smith or Rome.
Ingredients:
  • 6 medium tart cooking apples (Granny Smith, Rome), peeled, thinly sliced (about 6 cups)
  • 1/2 cup caramel-butterscotch topping
  • 2/3 cup packed brown sugar
  • 1/2 cup Gold Medal™ white whole wheat flour
  • 1/2 cup quick-cooking or old-fashioned oats
  • 1 1/2 teaspoons ground cinnamon
  • 1/3 cup cold butter or margarine, cut into 6 pieces
  • Cream or ice cream, if desired
  • Additional caramel-butterscotch topping, if desired
Instructions:
  • Preheat oven to 375°F and generously coat a 9-inch square pan with cooking spray.
  • Place apples in a large bowl and drizzle with 1/2 cup topping, then toss to coat. Spread the apple mixture in a pan. Combine brown sugar, flour, oats, and cinnamon in a medium bowl. Cut in butter using a pastry blender or two knives until mixture is crumbly. Sprinkle the crumbly mixture evenly over the apples.
  • Bake for 35 to 40 minutes until the topping is golden brown and the apples are tender. Serve warm with cream and a drizzle of extra topping.

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