Caramel-Apple Crisp

Recipe adapted from Betty Crocker.

1/2 cup DLM Caramel Apple Dip
1/2 tsp DLM Ground Cinnamon
6 large baking apples, peeled and cut into 1/2-inch slices (about 6 cups)
2/3 cup Namaste Perfect 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, stir together caramel and cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square (2 quart) glass baking dish.

In same bowl, mix 2/3 cup flour and the 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

Per serving: 430 calories; 16g total fat; 10g saturated fat; 41mg cholesterol; 257mg sodium; 72g total carbohydrates; 4g dietary fiber; 3g protein;

Allergy Warning: Contains Milk

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