Tree Top


Caramel Apple Streusel Bars


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.