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Apple Raspberry Crisp Recipe
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Apple Butterscotch Crisp Recipe
Lightly whipped cream (Crème Chantilly)
Apple Butterscotch Crisp Recipe
Directions
| For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.
Pan size: 9 x 13 baking dish |
Bring the fun of caramel apples into your kitchen with this Butterscotch Apple Crisp.
APPLE LAYER
2 1/2 pounds tart apples, peeled and thinly sliced
1 tablespoon lemon
1 - 11 ounce package butterscotch morsels
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamonTOPPING
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter or margarine
1 cup chopped nuts
3/4 cup quick or old-fashioned oatsPREHEAT oven to 375° F.
APPLE LAYER:
Arrange apples in 13 x 9-inch baking pan. Combine morsels, sugar, flour and cinnamon in small bowl; sprinkle over the top of the apples.Bake for 20 minutes.
TOPPING:
Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle over apple layer.Bake for an additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with ice cream, or lightly whipped cream.
Lightly Whipped Cream (Crème Chantilly)
½ pint or 1 cup chilled heavy or whipping cream
A chilled 3 quart bowl
A large wire whip, chilled
2 tablespoons sifted confectioners sugar
1 to 2 tablespoons vanilla liquor or 1 teaspoon vanilla extract
**2 thickness of damp, washed cheesecloth set in a sieve over a bowl**
Pour the cream into the chilled bowl and beat slowly with the whip until the cream begins to foam. Gradually increase beating speed to moderate, and continue until beater leaves light traces on surface of cream and a bit lifted and dropped will softly retain its shape. {In hot weather, it is best to beat cream over a bowl of cracked ice.} Gently fold in the sifted sugar and the flavorings.
**If you are whipping the cream in advance, turn whipped cream into the cheesecloth lined sieve over a bowl and refrigerate; the cream will stay beaten, and the delicious liquid that has seeped into bottom of bowl may be used for your coffee.**
Sieve; a utensil with a mashed or perforated surface, used for separation coarse from fine parts of loose matter, for straining liquids, etc..
