Copycat Apple Crunch
Substitute wonton wrappers for pie crust in this modified apple crisp recipe that makes individual caramel apple wontons which taste like the epitome of fall.
Recipe - Stillwater
Copycat Apple Crunch
Prep Time40 Minutes
Servings4
Cook Time40 Minutes
0Ingredients
3 medium Granny Smith apples, peeled and diced into 1-inch pieces
1/4 cup light brown sugar
1/4 cup water
1 tsp vanilla extract
1 egg
1 Tbsp water
24 wonton wrappers
Vegetable oil, for frying
Caramel Sauce
Vanilla ice cream
Powdered sugar
Cinnamon
Directions
- In a medium saucepan set over medium-high heat, combine the apples, brown sugar, vanilla and water and bring to a boil. Reduce heat to low and simmer until the apples are soft and liquid is mostly evaporated, about 15 to 20 minutes. Lightly mash with a potato masher or fork. Let cool to room temperature.
- In a small bowl, whisk together the egg and water.
- On a cutting board or other work surface, lay out 3 wonton wrappers. Lightly brush the edges with the egg wash. Place 2 teaspoons of filling onto the bottom third of each wrapper. Beginning at the bottom of the wrapper, roll the wrapper up around the filling, while folding the edges inward, like a small eggroll. Place on a baking sheet. Repeat with remaining wrappers and filling.
- Line large plate with triple layer of paper towels. Heat 2 inches of oil in a large saucepan to 325°F. Fry 4 or 5 wontons at a time, for 2 to 3 minutes, or until golden brown. Transfer to the paper towel-lined plate. Repeat with remaining wontons.
- Drizzle caramel sauce on a plate. Top each plate with 6 wontons and a scoop of ice cream. Garnish with a sprinkle of powdered sugar and cinnamon, if desired.
40 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Produce Apple, Granny Smith, 0.5 Pound
Essential Everyday Sugar, Light Brown, Pure, 32 Ounce
Cub Drinking Water, Purified, 1 Gallon
Essential Everyday Vanilla Extract, Pure, 2 Fluid ounce
Cub Eggs, Large, 12 Each
Cub Drinking Water, Purified, 1 Gallon
Not Available
Essential Everyday Vegetable Oil, Pure, 24 Ounce
MRS RICHARDSONS Dessert Sauce, Caramel, 16.6 Ounce
Stoneridge Creamery Ice Cream, Real, New York Vanilla, 1.5 Quart
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
Essential Everyday Cinnamon, Ground, 2.37 Ounce
Directions
- In a medium saucepan set over medium-high heat, combine the apples, brown sugar, vanilla and water and bring to a boil. Reduce heat to low and simmer until the apples are soft and liquid is mostly evaporated, about 15 to 20 minutes. Lightly mash with a potato masher or fork. Let cool to room temperature.
- In a small bowl, whisk together the egg and water.
- On a cutting board or other work surface, lay out 3 wonton wrappers. Lightly brush the edges with the egg wash. Place 2 teaspoons of filling onto the bottom third of each wrapper. Beginning at the bottom of the wrapper, roll the wrapper up around the filling, while folding the edges inward, like a small eggroll. Place on a baking sheet. Repeat with remaining wrappers and filling.
- Line large plate with triple layer of paper towels. Heat 2 inches of oil in a large saucepan to 325°F. Fry 4 or 5 wontons at a time, for 2 to 3 minutes, or until golden brown. Transfer to the paper towel-lined plate. Repeat with remaining wontons.
- Drizzle caramel sauce on a plate. Top each plate with 6 wontons and a scoop of ice cream. Garnish with a sprinkle of powdered sugar and cinnamon, if desired.