Caramel-Apple Crisp

 

1/2

cup caramel topping

1/2

teaspoon ground cinnamon

6

large baking apples (about 2 3/4 lb), peeled, cut into 1/2-inch slices (about 6 cups)

2/3

cup Gold Medal® all-purpose flour

1/2

cup packed brown sugar

1/2

cup cold butter or margarine, cut into small pieces

2/3

cup quick-cooking oats

• 1 Heat oven to 375°F.
• 2 In large bowl, stir together caramel topping and the cinnamon until blended. Add apples; toss until evenly coated. Spread in ungreased 8-inch square (2-quart) glass baking dish.
• 3 In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
• 4 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.