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    Caramel Apple Crisp Squares

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    85 minutes
    • 6 Tbsp. Clover Valley® Butter, divided
    • 1 cup square shortbread cookies (about 18 cookies), finely crushed
    • 3 Tbsp. Clover Valley® Granulated Sugar, divided
    • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    • 2 Clover Valley® Eggs
    • 1 cup milk
    • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
    • 1 Tbsp. Clover Valley® Ground Cinnamon
    • 1/4 tsp. Ground Nutmeg
    • 2 cups Granny Smith apples (about 2 apples), chopped
    • 1/2 cup Clover Valley® Flour
    • 1/2 cup packed Clover Valley® Brown Sugar
    • 1/2 cup old-fashioned or quick-cooking oats
    1. Heat oven to 350ºF.
    2. Line 8" square pan with foil, with ends of foil extending over sides; spray with cooking spray. Melt 2 Tbsp. butter; mix with cookie crumbs and 1 Tbsp. granulated sugar. Press onto bottom of prepared pan.
    3. Beat cream cheese in medium bowl with mixer until creamy. Blend in eggs. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Pour over crust.
    4. Mix cinnamon, nutmeg and remaining granulated sugar; toss with apples in medium bowl. Spoon over cream cheese batter.
    5. Melt remaining butter. Combine flour, brown sugar and oats in separate bowl. Add butter; mix well. Sprinkle over apples.
    6. Bake 1 hour or until toothpick inserted in center comes out clean. Cool completely.
    7. Microwave caramels and water in microwaveable bowl on HIGH 1 minute, stirring after 30 seconds. Continue microwaving and stirring in 10-second intervals until caramels are completely melted. Drizzle over dessert.
    8. Refrigerate several hours or until chilled. Use foil handles to remove dessert from pan before cutting into squares.

    Chef's Tip


    The aroma of this warm classic dessert will fill your home. Balance your food choices throughout the day so you can savor a piece of this delicious fruit crisp.


    For a salted caramel topping, stir 1/2 tsp. salt into melted caramels before drizzling over dessert as directed.

    Note: You will need to crush about 18 shortbread cookies to get the 1 cup crumbs needed to prepare this recipe.

    What you'll need

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