Cara Cara Orange - Vanilla Apple Crisp

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Filling

2 lbs apples, cored, peeled, & sliced ¼ thick

¼ cup light brown sugar

1 Tbsp Cara Cara Orange - Vanilla White Balsamic

1 Tbsp all-purpose flour

½ tsp ground cinnamon

½ tsp salt

Crisp Topping

9 Tbsp unsalted butter, melted

1 tsp Cara Cara Orange - Vanilla White Balsamic

¾ cup all-purpose flour

1 cup old fashioned oats

½ cup light brown sugar, tightly packed

½ tsp baking soda

½ tsp salt

¾ tsp ground cinnamon

Preheat oven to 375°F, lightly oil a 9×9 or 11×7 glass baking dish with EVOO.

To make the filling, in a large bowl, combine the sliced apples, brown sugar, balsamic, flour,

cinnamon, and salt. Stir until the apples are well coated. Set aside.

To make the topping, in a small bowl, whisk together the melted butter and balsamic. In a

separate bowl, mix flour, oats, brown sugar, baking soda, salt, and cinnamon. Pour the

butter/balsamic mixture into the dry ingredients and stir with a fork until clumpy.

Spread the apple mixture evenly in your prepared pan sprinkling the crumb topping evenly over

the apples.

Bake for 45–50 minutes, until the topping is golden brown and the apples are tender.

Scoop warm crisp into bowls, top with a scoop of vanilla ice cream, and finish with a drizzle of

your EVOO.