Butterscotch Apple Crisp


Photo by LG Patterson.

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

Apple Layer

  • 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.


Apple Crumb Pie

Another one of my great grandma Frink’s recipes, and I absolutely love it – but I’m not going to lie, I have altered it a bit. Instead of doing a huge cake pan, I just put the apple crisp in a pie shell and use three apples instead of six. It’s easy, delicious and a wonderful treat with vanilla homemade ice cream.

The crumb part that is sprinkled over sliced and PEELED apples, something that I didn’t do the first time I used this recipe. Oh well, my friends like it with the skin still on, but I do think it’s better peeled.

My great grandma Frink’s apple crisp recipe:

  • 1/4 cup butter, softened
  • 1/2 cup flour
  • 2/3 cup brown sugar
  • 3 large, red apples

Blend together with a whisk or a fork to from crumb for the top. Sprinkle over sliced apples and 1/2 tsp cinnamon and a little nutmeg. Bake for 35-45 minutes at 375 degrees. So good with vanilla ice cream, really. One of my dad’s favorites.

Pumpkin Pie

My great grandma’s pumpkin pie recipe. Yum! It makes a solid, full pumpkin pie and I bought a premade pie shell because I a) don’t have a pie pan and b) am lazy and tired because I stayed up way too late going to the Harry Potter 7.1 midnight showing in Jefferson City. About that.

My great grandma Frink’s pumpkin pie recipe:

  • 1 can pumpkin, any brand
  • 2 eggs, slightly beaten
  • 1 cup sugar
  • 1/2 tsp of salt
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 3/4 cup evaporated milk

Bake for 15 minutes at 400 degrees then 45 minutes at 350 degrees. My uncle Steve, a chef, told me that you know when a pie is done when you can put your fingers in the center and not leave your finger prints behind, and my pie was perfect – except for a little dark around the crust, but it’s for my family so they won’t complain.