Yesterday I was spending some time with my mom for Mother’s Day and my dad got to talking about Father’s Day and of course, how he did not want any gifts, not even a card, because it’s a waste of money and he doesn’t need anything. The same conversation we have every year 🙂 But he did happen to mention I could make him one of my sugar-free treats instead of a gift. I told him that’s a long ways off daddy are you sure you want to wait and with a smile he tells me he will take sweets any time! My whole life my dad was a huge sweet eater but now being very close to diabetic he has had to change things quite a bit.
So tonight my hubby was at work and the house was quiet and I decided to play around in the kitchen yet again!( I swear the song , Here we go again by White Snake was playing in my head) This is what I came up with. This one takes a little more work but let me assure you it is so very worth it. This one has been claimed my best so far by very knowledgeable and experienced judges, my mommy and daddy. I hope you enjoy as much as we have! This recipe replaces the oil in the cake with applesauce. This not only lowers the fat content significantly, it also makes the cake amazingly moist. The moistness of the cake and the crunch of the crumble is one amazing combination!
Caramel Apple Crumble Cake
1 box Pillsbury sugar-free yellow cake mix
1/3 cup unsweetened applesauce
about 1 tbs + 1 tsp cinnamon
1 can Comstock no sugar added apple pie filling
1 jar Smuckers sugar-free caramel sundae topping
1 cup Splenda brown sugar
1 cup all-purpose flour
1/4 cup( 4 tbs) unsalted butter cut into cubes softened
1 box Pillsbury sugar-free yellow cake mix made as directed on the box except instead of the 1/3 cup oil use 1/3 cup unsweetened apple sauce. If you get the individual cups, one of them is 1/3 cup and pour into 9×13 glass or ceramic baking dish that has been sprayed with cooking spray. Then sprinkle a light amount of cinnamon on top of the cake batter before placing it in the pre-heated oven to 325 degrees.
TIP: with using applesauce instead of oil the batter cooks faster so keep an eye on it. Bake about 17-20 minutes remembering that all ovens are different. When the cake is about 3 or 4 minutes from being done remove from oven.
Next make the caramel apple filling. This can be done while the cake is baking. In a large bowl mix the apple pie filling, cinnamon and caramel sauce, mix well until all is blended. Set aside until cake is almost done. When cake removed from oven spread the caramel apple topping all over the cake like frosting.
In a large bowl place the 1 cup Splenda brown sugar and 1 cup all-purpose flour and blend well with a hand mixer. Slowly add in the softened cubes of butter and mix on high. As you add in the butter make sure it is getting folded into the mix well. The mix will look all crumbly, that’s what you want. If having a hard time with the butter use your fingers to mix it in. When it is fully incorporated, sprinkle all over the apple mixture, coating it well and getting it into the corners. Place it back into the oven at 350 degrees and bake for 10-12 minutes. It will be hard to tell if it is browned , After 10 minutes carefully feel the crumble with your finger, lightly, if it feels hard, it’s done. Remove from oven and let cool or eat warm, which is what we did.
It is perfect the way it is but you can serve it with vanilla ice cream or whipped cream. You can even shave some dark chocolate over it for an even more amazing flavor. Want to go gourmet? Top it with coffee flavored ice cream. You can add slivers of almonds on top.
You can also top with whipped cream then add as a garnish:
- banana slices
- fresh grated ginger
- drizzled honey
- plum slices
- peach slices
and whatever you desire.
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