Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour)

  • Prep 20 min
  • Total 60 min
  • Servings 6


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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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