Ingredients
1/3
cup packed brown sugar
2
tablespoons butter
1
tablespoon whipping cream
1
tablespoon light corn syrup
2
tablespoons granulated sugar
1
tablespoon Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
3/4
teaspoon ground cinnamon
3/4
teaspoon ground nutmeg
6
medium tart cooking apples, peeled and sliced (6 cups)
3/4
cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/3
cup packed brown sugar
1/4
cup cold butter, cut in small pieces
1/3
cup chopped pecans
Preparation
In 1-quart saucepan, heat 1/3 cup brown sugar and 2 tablespoons butter to boiling, stirring constantly. Remove from heat. Stir in whipping cream and corn syrup. Heat to boiling. Remove from heat; set aside.
Heat oven to 375°F. Spray bottom and sides of 8-inch square baking dish with cooking spray. In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon flour blend, the cinnamon and nutmeg. In large bowl, toss apples with sugar mixture; transfer to baking dish. Pour caramel sauce evenly over apples.
In medium bowl, stir together 3/4 cup flour blend and 1/3 cup brown sugar. Cut in cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture looks crumbly; stir in pecans. Spoon evenly over caramel and apples.
Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with ice cream, if desired.
