Caramel Butterscotch Apple Crisp White Whole Wheat Flour Recipes

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

CARAMEL-BUTTERSCOTCH APPLE CRISP (WHITE WHOLE WHEAT FLOUR)

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.

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

WHOLE WHEAT-APPLE CRISP

Steps:

• Preheat oven to 350°F. Toss apples, 1/4 cup brown sugar, and 2 tablespoons butter in a 2-quart baking dish.
• Toss oats, whole wheat flour, cinnamon, salt, remaining 1/4 cup brown sugar, and remaining 4 tablespoons butter in a small bowl until evenly mixed and no dry spots remain (it should be very wet and form into clumps when pressed together). Sprinkle oat mixture over apples and bake until topping is golden brown (it will crisp as it cools) and filling is juicy and bubbling, 50-60 minutes. Let cool 10 minutes to let juices set. Serve topped with scoops of ice cream.
• Do Ahead
• Crisp can be baked 1 day ahead. Cover and chill. Reheat before serving.

CARAMEL APPLE SCONES

Steps:

• In a small bowl, combine the flours, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the cream, egg yolk and vanilla; add to dry ingredients just until moistened. Stir in apple. Turn onto a floured surface; knead 10 times. , Pat into a 5-in. circle. Cut into 4 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Cool for 10 minutes. Drizzle with caramel topping.