Prep 25 mins
Cook 1 hr
Sweet-tart apples cloaked in luscious caramel is a match made in comfort-food heaven! A scoop of vanilla ice cream alongside makes it all the better
- 6 slices day-old white bread, torn into pieces
- 6 tablespoons butter, melted
- 4 large apples, peeled, cored and sliced (Braeburn or Granny Smith, 2 pounds)
- 3⁄4 cup firmly packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1⁄2 cup caramel topping
- Preheat the oven to 350°F.
- Place the bread in the food processor or blender. Process or blend until crumbs form.
- Toss the crumbs with the melted butter until well combined. Spread about 1 cup crumb mixture on the bottom of an 8-inch square baking dish.
- Combine the apples, brown sugar, lemon juice and cinnamon in a large bowl; mix well.
- Spoon about half of the apple mixture over the crumb mixture in the dish. Drizzle about half of the caramel topping over the top.
- Repeat layering with about half of the remaining crumb mixture and all of the remaining apple mixture and caramel topping.
- Top with the remaining crumb mixture.
- Bake until the crumb mixture is lightly golden and the apples are tender when pierced with a knife, 55 to 65 minutes. Cool slightly in the dish on a wire rack. Serve warm.