330 g Tree Top Fresh Granny Smith Apples
1 can refrigerated crescent dinner rolls
16 g caramel ice cream topping
32 g all-purpose flour
165 g packed brown sugar
64 g all-purpose flour
42 g oatmeal
1.5 g ground cinnamon
113 g butter, softened
50 g chopped pecans (optional)
Preheat oven to 375 F. Spray 13" x 9" glass baking dish with cooking
spray. Unroll dough, pinch seams to seal, press in bottom and ½ inch up
sides of pan. Sprinkle apples over the dough.
In a one-quart saucepan, heat caramel topping and 32 g flour to boiling
over medium heat, stirring constantly. Boil 1 minute, stirring
constantly, until thickened. Drizzle over apples.
In medium bowl, mix brown sugar, 64 g flour, oats and cinnamon. With
pastry blender, cut in butter until mixture looks like fine crumbs. Stir
in pecans. Spread evenly over apples.
Bake 18 to 22 minutes or until top is golden brown and apples are tender. Cool on wire rack. When cool, cut into bars.