Sautéed apples are complemented with sweet, buttery and crunchy crumbs for a delicious and satisfying dessert.
|6 cups||(1.5 L) peeled, chopped McIntosh apples (about 6 large)|
|3 tbsp||(45 mL) granulated sugar|
|3/4 tsp||(4 mL) cinnamon|
|4||slices Ben’s® White Bread|
|2 tbsp||(30 mL) packed brown sugar|
|2 tbsp||(30 mL) butter, melted|
|1 tsp||(5 mL) cinnamon|
|1/3 cup||(75 mL) 35% whipping cream|
|1 tbsp||(15 mL) granulated sugar|
In saucepan, combine apples, 1/2 cup (125 mL) water, sugar and cinnamon; cover and cook over medium heat for 15 to 20 minutes or until apples are very soft. Let cool completely. Mash with a fork, leaving a few chunks.
Cinnamon Crumbs: Meanwhile, preheat oven to 375˚F (190˚C). Tear bread into large pieces and place in food processor; pulse until coarse, pea-size crumbs are achieved. Add sugar, butter and cinnamon; pulse until evenly coated.
Spread in thin, even layer on parchment paper–lined baking sheet; bake for 6 to 8 minutes or until golden brown and crunchy. Let cool completely.
Topping: Using electric mixer on high speed, beat whipping cream with sugar until stiff peaks form.
Layer 1/4 cup (60 mL) applesauce and 1/4 cup (60 mL) crumbs in each of 4 dessert glasses; repeat layers. Top with dollop of whipped cream. Serve immediately.
Save any extra applesauce to pack in lunches and extra crumbs are perfect sprinkled over yogurt or ice cream.
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