Caramel Apple Crisp with Sweet Potato Shortbread Crust by Slice of Jess
Serves: 12 squares
Sweet Potato Shortbread Crust:
- 1⁄2 c. Salted Butter, melted
- 1 tsp. Vanilla Extract
- 1⁄4 c. Granulated Sugar
- 1⁄8 tsp. Salt
- 1⁄2 c. All-Purpose Flour
- 1⁄2 c. Glean Sweet Potato Flour
- 3 Apples, peeled and thinly sliced
- 1 tsp. Lemon Juice
- 2 Tbsp. Granulated Sugar
- 1 tsp. Ground Cinnamon
- 1⁄8 tsp. Ground Nutmeg
- 2 Tbsp. All-Purpose Flour
- 1⁄2 c. Old-Fashioned Oats
- 1⁄4 c. All-Purpose Flour
- 1⁄3 c. Light Brown Sugar, packed
- 1⁄4 tsp. Ground Cinnamon
- 1⁄4 cup Salted Butter, cold and cubed
- Simple Salted Caramel Sauce, for drizzling
- Preheat the oven to 300F.
- Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang so you can easily pull everything out after it bakes. Set aside.
- To make the crust: Whisk the melted butter, sugar, vanilla and salt together in a mixing bowl. Add the flours and stir until crumbly and combined.
- Press evenly into prepared baking pan and bake for 15 minutes.
- While the crust bakes, make the apple filling. Peel & core three apples. Using the Ninja Kitchen Food Processor, utilize the slicing blade to thinly slice your apples.
- In a large bowl, mix the sliced apples, lemon juice, sugar, cinnamon, nutmeg and flour together so the apples are evenly coated.
- After the filling is prepped, you'll need to make the oatmeal streusel. Combine oats, brown sugar, cinnamon and flour together in a large bowl.
- Cut the chilled butter into small cubes and mix into oatmeal blend.
- Remove the shortbread crust from the oven and crank it up to 350F.
- Evenly layer crust with apples and then sprinkle with oatmeal streusel.
- Bake for 30 - 35 minutes, or until the streusel is golden.
- After everything is done baking, remove from oven and allow to cool for at least 20 minutes before cutting into smaller servings. I suggest cutting them into 12 squares.
- Once cut, drizzle them with warm salted caramel sauce and serve on its own or with ice cream. Store leftovers in the refrigerator for up to 3 days.
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Jess Bentley is a highly passionate culinary and travel writer with boundless creativity and five years of journalism expertise. She was listed by Zagat as #9 in the U.S. for food photography and recently worked with The Travel Channel for an upcoming series. She is a mother of two growing boys and spends her free time creating family-approved recipes for her blog (www.SliceofJess.com).