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 - Rockford Road
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
$1.25 avg/ea$2.49/lb
ESSENTIAL EVERYDAY Sugar, Light Brown, Pure, 32 Ounce
$2.59$0.08/oz
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
Essential Everyday Vanilla Extract, Pure, 2 Fluid ounce
$7.99$4.00/fl oz
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
MRS. RICHARDSON'S Dessert Sauce, Caramel, 16.6 Ounce
$5.19$0.31/oz
Stone Ridge Creamery Ice Cream, Real, New York Vanilla, 1.5 Quart
$4.00 was $4.79$2.67/qt
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz
Essential Everyday Cinnamon, Ground, 2.37 Ounce
$1.99 was $2.49$0.84/oz
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.