Caramel Apple Crisp

Cooking Light
9 servings


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1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup chilled butter or stick margarine, cut into small pieces
1/2 cup coarsely broken peanut brittle (such as Planters)
3 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
3 1/2 cups sliced peeled Rome apple (about 1 1/2 pounds)
1/3 cup fat-free caramel sundae syrup


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add peanut brittle; toss well.

Combine apples and syrup in a bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown.

Created date

October 2003

Nutritional Information

Calories 222
Caloriesfromfat 25 %
Fat 6.2 g
Satfat 3.4 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 1.2 g
Carbohydrate 41.8 g
Fiber 1.9 g
Cholesterol 14 mg
Iron 0.6 mg
Sodium 100 mg
Calcium 17 mg