Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)

  • Prep 20 min
  • Total 60 min
  • Servings 6

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

Steps

  • 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.

  • Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved