This was originally posted on another blog of mine (Happy Homemaker Reviews).   I consolidated them to continue to simplify my life.   – Jen  (04.2012)

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I love to entertain. I also love to try and eat healthier because frankly, I love to eat.  I use a lot of whole wheat flour but have a LOT of mixed results.  There are lots of types of whole wheat flour out there and it’s not all interchangeable for regular all purpose flour.

If you’ve never used whole wheat flour before, this is the easiest switch to make.  Some things you may not know:

  • Unlike most whole wheat flours that are made from hard red spring wheat, Gold Medal White Whole Wheat flour is made with hard white spring wheat. So, it´s whole grain, but with a similar taste and texture to all-purpose white flour.
  • Perfect for your families favorite recipes like breads, pizza dough, cookies, muffins and brownies.   Gold Medal White Whole Wheat flour bakes up golden and has a milder flavor than baked goods made with regular whole wheat flour.
  • Start by simply substituting whole wheat white flour for 25 to 50 percent of the recipe´s flour content.
  • You may wish to add an extra tablespoon or two of the liquid used in the recipe when substituting Gold Medal White Whole Wheat flour or decrease the amount of flour by one to two tablespoon for recipes that call for all-purpose flour.

Gold Medal recently sent me a sample of their new White Whole Wheat flour along with a ton of recipes and a cookie car. Looking through the stack, they all looked good.  Since I was having an apple harvest party, I decided to try the Carmel Apple Crunch first.  I screwed it up and it was still awesome. I can’t wait to try the molten chocolate cake–I’ve been looking for a recipe for that!

Caramel Apple Crunch {modified, of course}

  • 3 lbs of tart apples, peeled & thinly sliced (we used Jonathan’s)
  • 1 c carmel-butterscotch topping
  • 1-1/3 c packed brown sugar
  • 1 c. Gold Medal white whole wheat flour
  • 1 c. oatmeal (either kind — I used Old-fashioned)
  • 3 tsp. cinnamon
  • 2/3 c butter, cut into 12 pieces

Heat oven to 375F.  Grease sides of 9×13 pan.    Add sliced apples and caramel to pan.  Toss to coat.   In a large bowl, mix brown sugar, oats, flour and cinnamon.   Cut in butter using pastry blender (or 2 knives), until mixture is crumbly.  Sprinkle evenly over apples.   Bake about 1 hour or until apples are fork tender.

I will confess that I accidentally added 2 cups of caramel and my apples were so sour that I cut the brown sugar in half and it was still fabulous!  This is one of those great recipes that is hard to screw up.

Would you like to win a package like I received?  To enter, use the rafflecopter widget below:



Good luck!

Jen S.

 

 

Disclosure: The Gold Medal White Whole Wheat flour product, information, and giveaway have been provided by Gold Medal through MyBlogSpark.

3 Comments on Caramel Apple Crunch Recipe {and Giveaway!}

  1. Julie L
    10 October 2011 at 4:50 PM (9 years ago)

    in snickerdoodles or chocolate chip cookies thanks

    [Reply]

  2. Dana Beeman
    10 October 2011 at 8:13 AM (9 years ago)

    I’d use it for the Caramel Apple Crunch as well as some wonderful Walnut Banana Bread. 🙂
    Dana Beeman: danabeeman(at)gmail(dot)com

    [Reply]

  3. Lauren Garrett
    5 October 2011 at 3:07 PM (9 years ago)

    I would have to use it in my pizza dough first! I would also try it in brownies!

    [Reply]

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