Products used in this recipe
Salted Dutch Apple Caramel Crisp
Yield: 13 Servings (10 oz.)
Yield: 13 Servings (10 oz.)
A little salty, a little sweet—and proof positive that potatoes really do work in a dessert offering.
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: RTE Flame-Roasted Fuji Apples 6/2.5lb | 40 oz. | |
| Simplot Select Recipe®: Sea Salt Chips, Skin On 1/8" | 5 lb. | |
| Cinnamon | 1 Tbsp. | |
| Sugar | 8 oz. | |
| Cranberries, dried | 4 oz. |
Crumble Topping
| Ingredient | Weight | Measure |
|---|---|---|
| Flour, all-purpose | 6 1/2 oz. | |
| Brown sugar | 10 1/2 oz. | |
| Powdered sugar | 2 oz. | |
| Rolled oats | 4 1/2 oz. | |
| Cinnamon | 1 Tbsp. | |
| Butter, softened | 8 oz. |
Icing
| Ingredient | Weight | Measure |
|---|---|---|
| Powdered Sugar | 8 oz. | |
| Milk | 1 fl. oz. | |
| Vanilla | 1 tsp. |
Preparation Instructions:
- Step 1
- Preheat oven to 350°F.
- Step 2
- Prepare apples according to package directions and keep warm.
- Step 3
- Prepare chips according to package directions. Place cooked chips into a large bowl and toss with cinnamon and sugar; keep warm.
- Step 4
- For crumb topping; in a medium-size bowl combine flour, brown sugar, powdered sugar, rolled oats, cinnamon and butter. Place mixture onto parchment-lined baking tray. Bake at 350°F for 7-10 minutes or until golden brown. Remove from oven; cool and break into pieces.
- Step 5
- For icing; in a small bowl combine powdered sugar, milk and vanilla; keep covered until needed.
- Step 6
- To serve; place 6 oz. of warmed cinnamon-sugared chips into serving container. Top with 3 oz. of warm apples and sprinkle with 1/3 cup of crumb topping. Top with 1 Tbsp. of dried cranberries and 2 Tbsp. of drizzled icing.
