Apple Caramel Streusel Squares

Ingredients

• 2 1/4 cups (540 ml) Flour
• 1 1/3 cups (320 ml) quick-cooking oats
• 2/3 cup (160 ml) firmly packed light brown sugar
• 1 teaspoon (5 ml) ground cinnamon
• 3/4 teaspoon (4 ml) baking soda
• 3/4 teaspoon (4 ml) salt
• 1 cup (240 ml) cold butter, cut up
• 6 medium cooking apples, peeled, cored and diced small
• juice of 1/2 lemon
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (12 1/4 oz. (7 g)) jar Smucker's® Caramel Flavored Topping
• 1 cup (240 ml) chopped walnuts
• Vanilla ice cream

Method

1. Heat the oven to 350°F (175°C). Combine the flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
2. Reserve 1 3/4 cups (420 ml) crumb mixture; press the remaining crumb mixture onto the bottom of an ungreased 13 x 9-inch (33x23 cm) baking pan. Bake 15 minutes.
3. Peel, core, and dice the apples, then toss them in a bowl with the juice of the lemon; this prevents them from turning brown.
4. Arrange the apples over the partially baked crust.
5. Mix the sweetened condensed milk and 1/2 cup (120 ml) caramel topping until blended. Pour evenly over the apples. Add the walnuts to the reserved crumb mixture, then sprinkle over the apple layer.
6. Bake 45 to 50 minutes, or until the apples are tender. Cool in the pan on a wire rack. Serve warm, topped with vanilla ice cream and the remaining caramel topping.