Caramel Apple Crisp

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READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box pillsbury reduced sugar yellow cake mix or (18 1/4 ounce) box regular yellow cake mix
  • 23
    cup quick-cooking rolled oats
  • 23
    cup chopped toasted pecans
  • 2
    teaspoons cinnamon
  • 4
    ounces butter, melted
  • 6
    cups baking apples, peeled cored and sliced
  • 14
    cup sugar-free caramel ice cream topping or 1/4 cup caramel ice cream topping
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease an oblong 9x13-inch cake pan and set aside.
  • In a mixing bowl, stir together the cake mix, oats, pecans, cinnamon and butter until crumbly (as you would for making streusel).
  • Mix in the apples and spread into the cake pan.
  • Bake for 45-50 minutes or until the top is golden brown. The color is more important than the cooking time since ovens can vary slightly and the baking times are an estimate.
  • Warm caramel in a Pyrex cup in the microwave 10 seconds or until hot.
  • Drizzle over crisp.
  • Serve crisp warm with sugar-free ice cream.
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