Products used in this recipe
Salted dutch apple caramel crisp
Yield: 13 Servings (10 oz.)
Yield: 13 Servings (10 oz.)
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Cinnamon | 1 Tbsp. | |
| Cranberries, dried | 4 oz. | |
| Simplot RoastWorks®: Ready-to-Eat Flame-Roasted Fuji Apples 6/2.5lb | 40 oz. | |
| Simplot Select Recipe®: Sea Salt Chips, Skin On 1/8" | 5 lb. | |
| Sugar | 8 oz. |
Crumble Topping
| Ingredient | Weight | Measure |
|---|---|---|
| Brown sugar | 10 1/2 oz. | |
| Butter, softened | 8 oz. | |
| Cinnamon | 1 Tbsp. | |
| Flour, all-purpose | 6 1/2 oz. | |
| Powdered sugar | 2 oz. | |
| Rolled oats | 4 1/2 oz. |
Icing
| Ingredient | Weight | Measure |
|---|---|---|
| Milk | 1 fl. oz. | |
| Powdered Sugar | 8 oz. | |
| Vanilla | 1 tsp. |
Preparation Instructions:
Preparations
- • Prepare RoastWorks® Flame-Roasted Fuji Apples according to package directions; keep warm.
- • Prepare Select Recipe® Chips according to package directions. Place cooked chips into a large bowl and toss with cinnamon and sugar; keep warm.
- • 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.
- • For icing: in a small bowl combine powdered sugar, milk and vanilla; keep covered until needed.
Serving
- • 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.
