Caramel-Apple Crisp Gluten Free
Recipe adapted from Betty Crocker
6 large baking apples, cut into 1/2-inch slices (about 6 cups)
1 1/2 tsp DLM Ground Cinnamon
1/2 cup DLM Caramel Apple Dip
2/3 cup gluten-free all-purpose flour blend
1/2 cup brown sugar, packed
1/2 cup cold butter, cut into small pieces
2/3 cup Bob's Red Mill Gluten-Free Quick-Cooking Rolled Oats
Heat oven to 375°F.
In a large bowl, toss apples and cinnamon; toss until evenly coated. Spread in layers alternating with dollops of DLM Caramel Apple Dip in an ungreased 8-inch square (2 quart) glass baking dish.
Mix flour and brown sugar. Cut in butter, using pastry blender, until mixture looks like coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
Bake 45 to 50 minutes or until apples are tender and topping is golden brown. If desired, serve with whipped cream and additional caramel topping.
Makes 6 servings
Prep Time: 20 Minutes
Cook Time: 45 to 50 Minutes
Allergy Warning: Contains milk