Caramel-Topped Apple Crisp
Yield: 6 servings
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.