Caramel Apple Crisp

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 25%
  • Fat: 6.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.2g
  • Carbohydrate: 41.8g
  • Fiber: 1.9g
  • Cholesterol: 14mg
  • Iron: 0.6mg
  • Sodium: 100mg
  • Calcium: 17mg

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

Preparation

  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.
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