So, I’ve been baking and not blogging. My bad, but I promise every Thursday I’ve been baking for my lovely roommates. This one apple crisp recipe was delicious and is one of my roommate’s favorites – they gobbled it up so fast it was all gone before one got home from work (don’t worry, I gave her plenty of pecan tassies the next Thursday). But do set aside some time for this one – it’s definitely a process. The apple peeling part took me almost an hour, and I had my roommates helping me to expedite the process. Put in a movie and take your time, though – this is a recipe you’re really going to want to take the time for. My neighbors, roommates and friends gobbled this up in delight for the perfect fall dessert.
Butterscotch Apple Crisp
- 2 1/2 lbs. tart apples, peeled and thinly sliced
- 1 2/3 cups (11-oz. pkg.) butterscotch flavored morsels (I used Nestle)
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup (1/2 stick) of butter – do not substitute with margarine or Parkay
- 1 cup of chopped nuts (optional)
- 3/4 cup of quick old-fashioned oats
Preheat oven to 375 degrees. For the apple layer, arrange apples in a 13×9 pan. Combine apples, morsels, sugar, flour and cinnamon in small bowl; sprinkle over apples. Bake for 20 minutes. While baking, combine flour and sugar in small bowl. Cut in butter with pastry blender (or with a mixer for the broke, cheap appliance only individuals like me – and if that doesn’t work, just do it with your hands) until crumbly. Stir in nuts and oats; sprinkle over apple layer. Bake for an additional 30-40 minutes, checking to see if the apples are soft and the topping slightly brown. Cool slightly; serve with ice cream.