Shelly's Recipe

CRUNCHY CARAMEL APPLE BAKE

Category: Desserts

1 egg yolk
1-1/2 cups packed brown sugar
3/4 cup unsalted butter, softened
1/8 tsp salt
2 cups flour
2 tbsp flour
1 tbsp sugar
1 tsp ground cinnamon
20 vanilla caramels
1 tbsp water
4 large Granny Smith apples, peeled, cored and thinly sliced (about 5
cups) or other tart baking apples
1 egg white, lightly beaten
1/2 cup coarsely chopped pecans

For crust and topping, in a medium bowl, beat egg yolk, brown sugar, butter, and salt until well combined. Add 2 cups flour and beat on low until crumbly. Press half of crumb mixture evenly into an ungreased 13x9 inch baking pan. Cover; reserve remaining mixture. Bake at 350 for about 12 minutes or until lightly browned. Cool on a wire rack for 15 minutes.

For filling, in a small bowl, combine the 2 tbsp flour, sugar, and cinnamon. Set aside. In a microwave-safe bowl, combine caramels and water. Cover with vented plastic wrap and micro-cook on 100 percent power (high) for 1 to 1-1/2 minutes or until caramels melt, stirring once or twice. (Or heat caramels and water in top of a double boiler over gently boiling water 20 minutes; stir occasionally.)

In a large bowl, toss apple slices with the cinnamon mixture. Arrange the apple slices over the slightly cooled crust. Drizzle the melted caramel mixture evenly over apples. Crumble the reserved topping evenly over the caramel. Brush surface with egg white and sprinkle with pecans. Bake at 350 for 40 to 45 minutes or until the top is nicely browned, and apples are tender. Cool completely in pan on a wire rack. Cut into squares. Serves 24