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Crisp apples and caramel muffins

Apples, canellle, caramel ... Imagine the aroma of the 3 flavors perfuming the village Full ... Hummmmm!! A

Crisp Favorite as was so aptly named my voizzzzzzzine.

If you have a bag of Skor chips and apples, will make the recipe right away and hurry to taste it before it disappears.

In the recipe, there are two varieties of apples. In mine, I put those I had in the fridge or Cortland.

Apple crisp and caramel

Ingredients: 5 cups
Granny Smith apples peeled and sliced
(about 5 medium apples)
5 cups peeled and sliced apples McIntosh
(about 5 medium apples) 1

1 / 4 cup (250 g) sugar, divided
1 1 / 4 cup (170 grams) all-purpose flour, divided
3 / 4 cup (180 g) butter or margarine, divided
1 1 / 3 cup butterscotch chips Chipits Skor (This is the bag full of 200 g)
1 cup (90 g) rolled oats, uncooked

1 / 2 tsp ground cinnamon cuil.à
1 / 4 tea cuil.à
baking powder 1 / 4 tea cuil.à
sodium bicarbonate 1 / 4 teaspoon salt cuil.à



Steps:
Preheat oven to 375 ° F
Grease a 13 X 9 X 2 inch.
Toss apple slices, 3 / 4 cup sugar and 1 / 4 cup flour to coat evenly
apples.
Spread over bottom of prepared pan. Sprinkle 1 / 4 cup diced butter.

Mix butterscotch chips, rolled oats, 1 / 2 cup sugar, 1 cup flour cinnamon, baking powder, baking soda and salt.

Melt 1 / 2 cup butter and add to oatmeal mixture and stir until a grainy texture. Scatter the crumbs over the apples.

Bake 45-50 minutes or until topping is lightly browned and apples are tender.

Source: Autumn Legend and The best recipes Hershey's

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