CARAMEL-BUTTERSCOTCH APPLE CRISP (WHITE WHOLE WHEAT FLOUR)

Caramel-Butterscotch Apple Crisp (White Whole Wheat Flour) image

Provided by @MakeItYours

Number Of Ingredients 9

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:

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