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Prep 20min
Total60min
Servings6
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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
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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.
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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.
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Nutrition Facts are not available for this recipe
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