Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)

 

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

• 1 Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• 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.
• 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.