Caramel Apple Crisp
YIELD: 15 portions
1-1/2 c. All-Purpose Flour
1 c. Almonds, sliced
1-1/2 c. Granulated Sugar
1 tsp. Salt
1 tsp. Cinnamon, ground
½ tsp. Nutmeg, ground
1 c. Unsalted Butter
PAM® High Heat Baking Spray, as needed
1/2 #10 can Globe® Apple Filling
1 c. J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche, warmed, plus additional for garnish
2 qt. Vanilla Ice Cream
Crisp Topping: Combine flour, almonds, sugar, salt, cinnamon, and nutmeg in bowl. Using pastry cutter, cut butter into dry ingredients until mixture resembles coarse breadcrumbs. Set aside.
Preheat conventional oven to 350°F. Spray full hotel pan with PAM®. Fill evenly with Apple Filling. Pour 1 c. Caramel over apples. Sprinkle with crisp topping. Bake 1 hour or until top is golden brown.
To serve, top with a scoop of ice cream, lightly drizzle with Caramel and sprinkle with almonds.