Caramel apple Crisp
Serves 4
Topping:
1/2 cup all purpose flour
1/4 cup packed brown sugar
1/4 tsp salt
1/2 tsp ground cinnamon
6 tbl cold unsalted butter cubes
1/2 cup old fashioned rolled oats
Filling:
2 lbs Granny Smith Apples
1/4 cup caramel sauce
1/4 tsp salt
Preheat oven to 350. Start with topping:
combine flour, brown sugar, salt and cinnamon
in medium bowl. Add butter cubes and break
then using tips of clean fingers to to rub butter
and dry ingredients together. Stir in oats, then
put entire bowl in freezer or refrigerator while
working with apples. For Filling: peel, core
and cut apples into small chunks. Toss well
with caramel sauce and salt. Split this mixture
between 4 6-oz ramekins, then sprinkle with
oat topping evenly. Bake 40-50 minutes til fruit
is bubbling and crisp is golden brown. Serve
with vanilla ice cream and extra caramel. is
recipe can be made ahead and kept in fridge up
til the baking step!
pumpkin parfait
Serves 8
2 cups whipping cream
1 tsp vanilla
1 cup canned pumpkin pie mix (not plain
pumpkin)
1 package (8 oz) cream cheese, soened
3 tbl powdered sugar
8 plastic cups (6 oz)
1 1/2 cup crushed gingersnaps
4 oz white chocolate baking bar, broken
into pieces
In medium bowl, beat whipping cream and
vanilla til thick, but cream still falls onto itself.
Refrigerate. In large bowl, beat pumpkin pie
mix and cream cheese til well blended. Add
powdered sugar, beat til well combined. Taste
to suit. Gently fold half of whipped cream into
pumpkin mixture. To assemble parfait cups,
layer crushed gingersnaps, pumpkin mix, and
plain whipped cream. Garnish with 1 piece of
broken white chocolate. Refrigerate till ready
OZArK LIVING • OctOber 2022 • 17
