Wednesday, October 19, 2011

Caramel Apple Bake

This is a versatile dish.  I made it for a dessert and Brooke told me it would be better as breakfast and she ate it for breakfast the next morning.  I would have to is lighter than a regular dessert and definitely not heavy. I would serve it with cream and heated in the morning.  For dessert we had vanilla ice cream. You can certainly play with it! It is kind of a crumble, as you are to turn it upside down for the caramel to be on top...ugly to look at but yummy for your tummy!
1 1/2 Bisquick
2/3 c sugar
1/2 c milk
1 tsp vanilla
2 medium apples, peeled, cored and sliced thin
1 Tbsp lemon juice
3/4 c brown sugar
1 tsp cinnamon
1 c boiling water

Heat your oven to 350 degrees.

Whisk together the baking mix and sugar. Stir in milk and vanilla until just incorporated.  Spread into an UN greased square pan.  In another bowl toss the apples with the lemon juice and put the apples on top of the batter. In bowl #3 *yes, lotsa bowls used* mix the brown sugar and cinnamon then sprinkle evenly over the apples. Pour the boiling water over the apples.  Bake for 50-60 minutes until golden, bubbly and a tester comes out clean. When serving turn out the pieces so the carmel is on the top*This is where it gets messy*  Eat and Enjoy~

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