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.