Apple-Cinnamon Crumble with Dulce de Leche

Yield:

48 servings

Ingredients

Ingredients	Weights	Measures
PHILADELPHIA Original Cream Cheese, softened	1 lb. + 2 oz. 4-1/2 oz.	- -
butter, softened	6 oz. 1-1/2 oz.	3/4 cup 3 Tbsp.
yellow cake mix	2 lb. + 8 oz. 10 oz.	1-3/4 qt. 1-3/4 cups
old-fashioned or quick-cooking oats	1 lb. 4 oz.	1 qt. + 1-1/3 cups 1-1/3 cups
ground cinnamon	- -	4 tsp. 1 tsp.
Golden OREO Pieces-Medium	1 lb. + 2 oz. 4-1/2 oz.	1-1/2 qt. 1-1/2 cups
canned apple pie filling	16 lb. 4 lb.	2 gal. + 2-2/3 cups 2 qt. + 2/3 cup
dulce de leche, warmed	4 lb. 1 lb.	1-1/2 qt. 1-1/2 cups

Directions

BEAT first 5 ingredients with mixer fitted with paddle attachment on low speed until crumbly. Stop mixer, scrape bowl and paddle. Stir in OREO Pieces just until blended.

SPOON apple pie filling into 2 greased full-hotel pans (or spoon all the pie filling into 1 half-hotel pan for trial recipe). Top with oat topping.

BAKE in 300ºF-convection oven 25 min. or until lightly browned. Serve topped with dulce de leche.

Kraft Kitchens Tips

Special Extra

Top each serving with 2 Tbsp. prepared whipped topping and a light sprinkle of additional ground cinnamon just before serving.

Make Ahead

Oat topping can be prepared ahead of time. Refrigerate up to 4 days before using as directed.

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