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Cakes & cheesecakes

Caramel Apple Crisp
Fast-food apple pies are deep-fried and loaded with fat. This healthier version of traditional apple crisp has just the right combination of tart apples, sweet caramel, and crunchy oatmeal topping. May be halved, and baked in a loaf pan instead.
4 Gala or McIntosh apples, cored and thinly sliced (about 1/4 inch thick)
1 Tbsp. flour
2 Tbsp. light brown sugar, divided
1/4 tsp. vanilla extract
3 Tbsp. caramel sundae syrup (not topping)
1 Tbsp. unsalted butter, melted
1 Tbsp. wheat germ (located in the cereal aisle)
1/3 cup old-fashioned oats
Vanilla frozen yogurt (optional)
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Caramel Apple Crisp

Caramel Apple Crisp

Caramel Apple Crisp
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:12 minutes
1. Preheat oven to 450 degrees F. Spray an 8-inch square pan with vegetable cooking spray.
2. Place apples, flour, 1 Tbsp. of the brown sugar, and vanilla in a large mixing bowl. Toss well until apple slices are coated. Transfer to pan, pressing apples into an even layer. Drizzle caramel syrup on top. Set aside.
3. Make the crumb topping. In the same mixing bowl, combine butter, wheat germ,oats, and remaining 1 Tbsp. brown sugar. Mix until evenly blended. Sprinkle the topping evenly over the apples.
4. Bake at 450 degrees F for 15 minutes. Remove pan from oven and cover with foil. Return to oven, reduce temperature to 350 degrees F, and bake an additional 10 minutes. The crisp is done when the apples are easily pierced with a fork.
5. Let rest 5 minutes before serving. To serve, divide crisp among 4 shallow bowls. If desired, top with a scoop of vanilla frozen yogurt and drizzle with caramel syrup.
Source: Hannaford fresh Magazine, September - October 2009