Caramel-Apple Crumb Pie (Cooking Light)

In this variation on the classic apple pie, caramel syrup is drizzled over the apples then topped with a crunchy streusel in place of a top crust. Makes the whole house smell sensational.

Caramel-Apple Crumb Pie (Cooking Light)

9” lightly cooked pie shell
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2-3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 cup fat-free caramel sundae syrup

Preheat oven to 375°.

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack. Yield: 10 servings