Caramel and apples are a great pair that come together in this easy dessert. It is a nice Fall twist on hot fudge pudding, a dessert my mom has been making since I was a young girl. This is a dessert that makes its own wonderful caramel sauce. You get a chewy delicious blondie type base with tender juicy apples and a yummy caramel sauce. Add in there the spice of cinnamon. Fall is here! Add a scoop of vanilla ice cream and your are set.
Also, I have a updated list to share today of my upcoming appearances. Two are this weekend. Then I have some cooking class thrown in there too. Should be fun! Hope to see some of you there!
- Book signing at Costco in Murray, Ut on Friday Sept. 30 from 11 am – 2 pm
- Book signing at Deseret Book in Sandy, Ut Saturday Oct 1 from 6 pm -8 pm
- Appearance on Studio 5 on Tuesday Oct. 11
- Book Signing at Barnes and Noble Orem, UT Saturday Oct. 22 from 1 pm – 4 pm
- South Fork Hardware Cooking Class in North Salt Lake, Ut Tuesday Oct. 25 (there is a fee for this class)
- Macey’s Cooking Class at Pleasant Grove, Ut location Friday Nov.11 at 10 am
- 1½ cups baking mix (I used Bisquick®)
- ⅔ cup granulated sugar
- ½ cup milk
- 1 tsp vanilla
- 2 medium cooking apples, peeled and thinly sliced (2 cups)
- 1 Tbsp lemon juice
- ¾ cup packed brown sugar
- 1 tsp ground cinnamon
- 1 cup boiling water
- Sweetened whipped cream or ice cream, if desired
- Heat oven to 350ºF.
- In a bowl, whisk together the baking mix and granulated sugar. With a spoon, stir in milk and vanilla just until blended.
- Spread into an ungreased square pan, 9x9x2 inches.
- In a bowl, toss the apples with the lemon juice. Lay apples on top of batter in the square baking dish.
- In another bowl, mix brown sugar and cinnamon. Sprinkle the cinnamon/sugar mixture evenly over the apples.
- Pour boiling water over apples.
- Place dish in oven and bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Slice into 9 pieces. Invert each slice so the caramel is on top. Serve warm with whipped cream or ice cream. Serves 9.
Recipe adapted from Betty Crocker.