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Salted Dutch Apple Caramel Crisp

Caramel Dutch Apples recipe
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.
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