Caramel Apple Crisp

Tammy: This recipe is a little different than ‘traditional’ apple crisp, but it’s our favorite! Because the topping mixture is crumbly, it doesn’t freeze solid, so it doesn’t need to thaw much. Cooking apples, like Granny Smith, work best in this recipe. A double recipe can be baked in a 9”x13” pan.

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*- 8 T. = 1/2 C. = 1 stick of butter or margarine.

Assembly Directions:
Put the peeled and sliced apples in a bowl. Add the caramel, cinnamon and nuts. Stir to mix well. Set aside. In a separate bowl, stir together the flour, sugar, cinnamon and salt. Add the beaten egg and stir until well combined. The mixture should be crumbly with small pieces.

Freezing Directions:
Put the apple mixture in a one-quart freezer bag. Put the topping mixture in a one-quart freezer bag. Seal, label and freeze both bags.

Serving Directions:
Put the bag with the topping mix in the refrigerator to partially thaw. The bag with the apple mixture can partially thaw on the counter or in the refrigerator. Because the topping mix has a raw egg in it, it MUST thaw in the refrigerator. Dump the partially thawed apples into an 8”x8” baking pan. Melt the butter in the microwave for 30 seconds at 50% power. Dump the partially thawed topping mix on top of the apples, spreading it to cover them. Drizzle the melted butter over the topping. Bake at 375 degrees for 35 minutes. Serve warm with vanilla ice cream, if desired.

Nutritional Info: Caramel Apple Crisp
Per Serving: 273 Calories; 9g Fat (28.9% calories from fat); 3g Protein; 47g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 231mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 1-1/2 Fat; 2 Other Carbohydrates.