Ingredients

• 1 cup Unbleached White Fine Pastry Flour
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 cup Butter soft
• 1/4 cup Evaporated Cane Sugar
• 1/4 cup Packed Brown Sugar
• 1/4 cup plain Applesauce
• 1 Egg
• 1/2 tsp Vanilla Extract

• 2 medium Apples peeled, cored, and sliced ¼-inch thick
• 2 Tbsp Unbleached White Fine Pastry Flour
• 2 Tbsp Evaporated Cane Sugar
• 1/2 tsp Ground Cinnamon

• 1 cup Old Fashioned Rolled Oats
• 1/2 cup Unbleached White Fine Pastry Flour
• 1/4 cup Packed Brown Sugar
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Salt
• 6 Tbsp Butter cold, cubed
• 1/2 cup Caramel Sauce homemade* or bottled

Instructions

1. Preheat oven to 350°F; oil a 9 x 9-inch baking pan.
2. In a small bowl, combine flour, spices, baking soda and salt. In a large bowl, cream butter and sugars until fluffy. Add applesauce, egg and vanilla extract and mix well. Add flour mixture and blend until just combined. Spread batter evenly in the bottom of the prepared pan.
3. In a medium bowl, toss sliced apples with flour, sugar and cinnamon. Spread evenly over cake layer.
4. In a large bowl, combine oats, flour, sugar, spices and salt. Add cold butter and mix until the butter has fully combined with the dry and medium chunks of dough begin to form. Sprinkle crumble topping over the apples.
5. Bake until no cake batter shows on a tester when inserted into the very center of the dish, about 35 minutes. Remove from oven and drizzle caramel sauce over the top. Return to the oven and bake another 5 minutes.
6. Let cool at least 30 minutes before slicing and servings. Yields one 9 x 9-inch square pan.