Baked Apple, Cinnamon Ice Cream, Crispy Topping made with RITZ Crushed Crackers

Baked Apple, Cinnamon Ice Cream, Crispy Topping made with RITZ Crushed Crackers

Apple pie is a treat that never goes out of style. It's also a base for innovation. Swirled with rich, buttery RITZ Cracker variegate, our cinnamon ice cream sits atop a bed of baked apples to create a balanced sweet and savory flavor profile sure to delight customers in any season. 


1 serving, 11 oz.

  • RITZ Variegate
  • 5-1/2 oz. vegetable oil
  • 1/2 oz. coconut oil, melted
  • 6-1/2 oz. RITZ Crackers, ground to medium fine crumbs
  • 1 oz. powdered sugar
  • 1/2 tsp. salt

  • Cinnamon Ice Cream
  • 12 oz. heavy cream
  • 12 oz. whole milk
  • 6 oz. granulated sugar
  • 1-3/4 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 1-1/2 tsp. ground cinnamon
  • 1-1/4 tsp. ice cream stabilizer

  • RITZ Crumble Topping
  • 6 oz. RITZ Crackers, broken into coarse pieces
  • 3 oz. brown sugar
  • 1-1/2 oz. unsalted butter
  • 1-1/2 tsp. light corn syrup
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • For Each Serving
  • 2 Tbsp. butter
  • 2 Tbsp. granulated sugar
  • 1 baking apple (4 oz.), peeled

Nutrition per serving

  • Calories


  • Total fat

    61 g

  • Saturated fat

    28 g

  • Trans fat

    1.5 g

  • Cholesterol

    105 mg

  • Sodium

    660 mg

  • Carbohydrate

    95 g

  • Dietary fiber

    2 g

  • Sugars

    73 g

  • Added sugars

    54 g

  • Protein

    5 g

  • Vitamin A

    40 %DV

  • Vitamin C

    2 %DV

  • Vitamin D

    6 %DV

  • Calcium

    10 %DV

  • Iron

    8 %DV

  • Potassium

    6 %DV


For RITZ Variegate: Combine vegetable oil and coconut oil in small bowl. Combine cracker crumbs, sugar and salt in medium bowl. Stir in oil mixture until combined. Refrigerate until ready to use.

For Cinnamon Ice Cream: Mix cream and milk in medium saucepan. Whisk in combined sugar, dextrose, dry milk, cinnamon and stabilizer. Cook on medium heat until mixture reaches 165°F.

Blend mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Chill bowl over ice bath until mixture is cold. Refrigerate overnight. Freeze ice cream according to manufacturer's directions.

Layer ice cream and thin layers of RITZ Variegate in freezer container. Freeze several hours or overnight.

For RITZ Crumble Topping: Place cracker pieces in medium bowl. Combine brown sugar, butter, corn syrup and salt in small saucepan. Bring to boil over medium heat, stirring often. Remove from heat and stir in baking soda. (Mixture will foam.) Quickly pour over cracker pieces, stirring to coat as evenly as possible. Spread mixture onto parchment paper-lined sheet pan.

Bake in 350°F standard oven 5 min. Remove pan from oven and stir. Bake an additional 5 to 10 min. or until golden brown. Cool completely in pan on wire rack. Break into bite-size pieces. Store in airtight container until ready to use.

For each serving: Melt butter in small skillet. Add sugar and heat until golden brown. Meanwhile, cut apple into 16 slices. Add apples to sugar mixture. Cook until caramelized on 1 side. Shingle apple slices in 6-inch cast iron skillet with caramelized side facing down and long edge toward outside of skillet. Add any remaining slices to center of skillet. Brush apples with remaining butter mixture.

Bake in 375°F standard oven 25 to 30 min. or until apples are tender. Serve with a #16 scoop (4 oz.) Cinnamon Ice Cream. Sprinkle with 1 oz. RITZ Crumble Topping. Serve immediately.