Dutch Apple Crisp Carmel Ice Cream Dessert
By
Amy Reiter
@Lilliemonster
2
★★★★★ 1 vote5
Ingredients
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BOTTOM CRUST
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1 box16 oz size 'nilla wafers
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1 1/2 stickbutter, melted
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1 tspcinnamon, ground
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FILLING
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1/2 galcarmel and praline ice cream softened
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3 lbgranny smith apples
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1 cwater
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1/2 csugar
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1 1/2 tspcinnamon, ground
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1 tspnutmeg, ground
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1/4 tspallspice, ground
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TOPPING
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1 1/4 call purpose flour
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1/4 csugar
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1/4 clight brown sugar
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1/4 tspsalt
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1/8 tspcloves, ground
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1 stickbutter, melted
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1/2 tspvanilla extract
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1/2 tspalmond extract
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·carmel topping
How to Make Dutch Apple Crisp Carmel Ice Cream Dessert
- 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.
- 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.
- Peel and core apples. Cut apple into about 1/2 inch slices.
- 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.
- 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.
- Add melted butter and vanilla and almond extract and stir with a fork until crumbly.
- 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.
- Spread softened ice cream evenly on crust.
- Generously drizzle carmel sauce on ice cream.
- Spread apple mixture next.
- Crumble topping mixture evenly on top of the apple mixture. Drizzle with more caramel sauce. Freeze for 6 hours or overnight.