Caramel Apple Crisp
Yield: 15 portions
Portion Size: 1 ramekin
| Ingredients: | SKU: | Measure: |
|---|---|---|
| All-purpose Flour | 1½ cups | |
| Almonds, sliced | 1 cup | |
| Sugar, granulated | 1½ cups | |
| Salt | 1 teaspoon | |
| Cinnamon, ground | 1 teaspoon | |
| Nutmeg, ground | ½ teaspoon | |
| Unsalted butter | 1 cup | |
| Filling | ||
| PAM® High Heat Baking Spray | 64144 07264 | as needed |
| Apple pie filling | ½ (#10) can | |
| JHS® Sweet Caramel Dulce De Leche Topping, warmed | 27000 10730 | 1 cup |
| Topping | ||
| Vanilla ice cream | 2 qt. | |
| JHS® Sweet Caramel Dulce De Leche Topping, warmed | 27000 10730 | as needed |
| Almonds, sliced | for garnish |
Preparation:
- Crisp topping: combine flour, almonds, sugar, salt, cinnamon and nutmeg in bowl. Using pastry cutter, cut butter into dries until mixture resembles coarse breadcrumbs. Set aside.
- Spray full hotel pan with PAM® baking spray. Fill evenly with apple topping. Pour JHS® caramel topping over apples. Sprinkle caramel with crisp topping. Bake in preheated 350°F conventional oven 1 hour or until top is golden brown. (for photo – do in individual ramekin/crock)
- To serve, top with a scoop of ice cream. Lightly drizzle with JHS® caramel topping and sprinkle with almonds.
