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

Almonds, sliced


  1. 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.
  2. 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.
  3. To serve, top with a scoop of ice cream, lightly drizzle with Caramel and sprinkle with almonds.