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Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)

caramel-butterscotch apple crisp (white whole wheat flour) Dessert
Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)
  • Prep 20 min
  • Total 60 min
  • Servings 6

Apple varieties vary depending on where you live; if you can't find Granny Smith or Rome, pick your favorite tart apple instead. MORE+ LESS-

Updated August 30, 2011


medium tart cooking apples (Granny Smith, Rome), peeled, thinly sliced (about 6 cups)
cup caramel-butterscotch topping
cup packed brown sugar
cup Gold Medal™ white whole wheat flour
cup quick-cooking or old-fashioned oats
1 1/2
teaspoons ground cinnamon
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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  • 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.

Expert Tips

  • 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 Information

No nutrition information available for this recipe

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