Our website has detected that you are using Internet Explorer (IE) - a browser we no longer support. We recommend switching browsers to avoid issues with features on the site. View supported browsers here.

Caramel-Topped Apple Crisp

Yield: 6 servings

Ingredients

Reorder #
Name
Amount
Crumb Topping Ingredients
227528
½ cup
304096
½ cup
314641
½ cup
361032
½ tsp.
224723
¼ tsp.
299405
⅓ cup
108308
1 pinch
 
 
 
Apple Filling Ingredients
299405
Unsalted Butter
3 Tbsp.
227528
All Purpose Flour
2 Tbsp.
311227
1 Tbsp.
512109
3 Tbsp.
110736
½ tsp.
314641
Brown Sugar
¼ cup
224723
Ground Cinnamon
½ tsp.
108308
Salt
1 pinch
200582
To taste

Preparation Instructions

Wash hands. Wash all fresh produce under cool, running water. Drain well. Preheat oven to 375°F. Peel and slice apples, and set aside. In a medium size bowl, combine ½ cup flour, ½ cup brown sugar, ½ cup oats, ½ tsp. baking powder, ¼ tsp. ground cinnamon, ⅓ cup softened unsalted butter, and a pinch of salt. With a fork or pastry blender, mix evenly until topping resembles small crumbs. Set aside in a refrigerator.

In a small bowl, combine 3 tbsp. melted butter and 2 tbsp. flour until well blended. Stir in lemon juice, milk and vanilla. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes, or until golden brown and top is set. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Remove from oven and allow to cool for at least 10 minutes before serving. Drizzle with caramel sauce, and serve. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.