dutch apple crisp carmel ice cream dessert

How To Make dutch apple crisp carmel ice cream dessert

• 1

  Crush 'nilla wafers in a food processer until they're fine crumbs and pour into small bowl. Stir in cinnamon. Add melted butter and stir with a fork until crumbs are all moist.
• 2

  Press into the bottom of an ungreased 9 X 13" pan. Place in a preheated 350 degree oven for 15-20 minutes until set. Cool completely.
• 3

  Peel and core apples. Cut apple into about 1/2 inch slices.
• 4

  Place in large pot. Add water, sugar, cinnamon, nutmeg and allspice. Bring to a boile and simmer uncovered on medium heat stirring occasionly until apples are soft, about 20 minutes. Cool completely.
• 5

  Pull ice cream out of the freezer for softening while making the topping. Add all dry topping ingredients to a medium size bowl and stir well.
• 6

  Add melted butter and vanilla and almond extract and stir with a fork until crumbly.
• 7

  Spread topping mixture evenly on a cookie sheet. Bake in the oven at 350 degrees for about 15 minutes or until dry but not too crispy. Cool completely.
• 8

  Spread softened ice cream evenly on crust.
• 9

  Generously drizzle carmel sauce on ice cream.
• 10

  Spread apple mixture next.
• 11

  Crumble topping mixture evenly on top of the apple mixture. Drizzle with more caramel sauce. Freeze for 6 hours or overnight.
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