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I have been on a quest for panko bread crumbs for a while and couldn’t find them. In a last few weeks they became available at my local grocery store and I received an offer to review the new Progresso Lemon Pepper Panko Bread Crumbs. So this week I will be featuring recipes with Progresso Bread Crumbs and a super giveaway (stay tuned!). I never thought about using panko in dessert, but let me tell you this is the best apple crisp I’ve ever had. The panko makes it so crisp and crunchy, I am talking complete deliciousness! Progresso has teamed up with Michael Chiarello with signature recipes that you can find on their site. I found this recipe there and just changed it ever so slightly with caramel syrup instead of sauce, because it was what I had on hand. There are quite a few signature recipes that all sound amazing. This would be a great addition to your holiday menu, but it is quick and easy enough for a weeknight dessert or for the occasional surprise guests. I have made this twice this week, it’s that good! I was also thinking about making individual apple pies for Thanksgiving, using this topping.
Caramel Apple Crisp
adapted from Progresso: Michael Chiarello’s signature recipes
4 medium baking apples, peeled and sliced (about 4 cups)
1/2 cup caramel sauce (or syrup)
3/4 cup brown sugar
1/2 cup panko bread crumbs
1/2 cup oats
1/3 cup butter, softened
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
Toppings: additional caramel sauce, whipped cream or ice cream
Heat oven to 375ºF. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, toss apples and caramel sauce . Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
Bake about 35 to 45 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with desired Toppings.