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 |
---|---|---|
40 oz. | ||
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.