Caramel Apple Crunch

I had bought a bunch of granny smith apples at Costco because Logan now likes apples. There were so many that I decided to do a little experiment with them. I also bought several bags of the caramel bits at Wal-Mart because I liked them so much in the cookies we made and I didn’t know if they would end up being a seasonal item.

We had this for dessert the night of the split pea soup. It turned out so yummy! Logan really liked the crust. Shhhhh don’t tell anyone…Madeline and I had leftovers for breakfast after Logan went to school!

 

Caramel Apple Crunch

Caramel Apple Crunch

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This dessert is the best fall recipe! Caramel and apples pair so well and the little caramel bits are so much easier to eat than chewy caramels.

Ingredients

  • 7 granny smith apples
  • 1 bag Kraft Caramel Bits
  • 2 c flour
  • 1 c sugar
  • 1/2 c brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cube butter
  • 2 eggs, beaten

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.
  2. Combine flour through salt. Stir to combine.
  3. Cut in butter using two butter knives of a pastry blender. Mixture should be crumbly. Stir in beaten eggs.
  4. Peel, core, and slice apples. Place half of apples in prepared pan.
  5. Top with half of caramel bits. Add remaining apples and then remaining caramels. Top with crust mixture.
  6. Bake uncovered for 40 minutes, or until apples are tender and crust is crisp and browned. Let sit 5-10 minutes before serving.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 467Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 67mgSodium 619mgCarbohydrates 101gFiber 5gSugar 64gProtein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.