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Caramel Apple Crisp

Yield 9 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.