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Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)

Betty Crocker Kitchens
Updated Aug 30, 2011
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Apple varieties vary depending on where you live; if you can't find Granny Smith or Rome, pick your favorite tart apple instead.

Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)

  • Prep Time 20 min
  • Total 60 min
  • Servings 6
  • Ingredients 9
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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

  • Step 
    1
    Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.
  • Step 
    2
    In large bowl, place apples. Drizzle with 1/2 cup topping; toss to coat. Spread apple mixture in pan. In medium bowl, mix brown sugar, flour, oats and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Sprinkle evenly over apples.
  • Step 
    3
    Bake 35 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream and drizzled with additional topping.

Nutrition

Nutrition Facts are not available for this recipe

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