Caramel Apple Crunch

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November 17, 2018

Tasty, crispier, and lighter than more classic apple cobbler or apple crisp. This recipe was inspired by school kids across the country. In October they "crunched" into apples to celebrate local farmers and the delicious foods they provide to schools every day. See more about Utah's 2018 Apple Crunch Day at the Utah State Capitol. Also check out Utah's Farm to Fork

Watch this recipe on Studio 5

  • Yields: 6 Servings

Ingredients

½ cup sugar, divided

2 tablespoons cornstarch

½ teaspoon cinnamon

⅛-¼ teaspoon nutmeg

⅛ teaspoon salt

5 cups tart baking apples (about 5 medium apples peeled, cored sliced)

½ cup water

1 tablespoon lemon juice

2 cups Crunch (granola, see homemade recipe below)

¾ cup caramel apple dip

Half n Half or milk (may also serve with scoop ice cream)

Directions

Prepare “Crunch” or granola if making from scratch (see recipe below); set aside.

Mix together well approximately half the sugar with the cornstarch, cinnamon, nutmeg and salt; set aside.

Peel, core, and slice apples. Place apples, water, lemon juice and the remaining sugar in a saucepan. Cover and bring to a boil over medium heat; boil 3 minutes. Stir in sugar/cornstarch mixture and bring back to a boil. Remove from heat.

Spoon hot apples into 6 individual serving bowls, top each bowl with a about 1-tablespoon caramel apple dip. Add approximately ¼-cup crunch per serving. Pour approximately ⅓-cup cream or milk over top.

Rather than make the apple layer, purchase commercial “chunky” applesauce (Avoid commercial pie filling. It has too much filler and not enough apples per volume).

Homemade Crunch (Granola)

4 cup rolled oats, NOT instant oatmeal
2 cups chopped walnuts or pecans
1 cup raisins or other dried fruit
¾ cup honey
½ cup butter
2 teaspoons cinnamon
1 teaspoon vanilla
Dash salt

Preheat oven to 350 degrees.

Place rolled oats, nuts, and raisins in a large bowl; set aside.

Combine honey, butter, cinnamon, vanilla and a dash of salt in a small saucepan. Bring to a boil over medium heat, boil 1 minute. Pour honey/butter over oatmeal and nuts; toss to coat well. Spread oat mixture on a large baking sheet. Bake 20 minutes, stirring every 5-10 minutes, until lightly browned. Cool crunch (granola) and store at room temperature until ready to use. Makes approximately 8-9 cups

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