Butterscotch Apple Crisp

Autumn is my favorite season by far, though I do enjoy it when the cold, bitter of winter gives way to warmth, new buds and flowers. Early in the season I start to get cravings for all things Autumn-y, like Apple pie and Beef stew. After making a large apple pie with the peck of mixed apples from the farm I knew that I wanted to do something different, and could not find the right crisp recipe to satisfy me. I love oatmeal in crumb toppings, I really do, however I just wanted a non-oatmeal basic topping. So I turned to a recipe in the Farm Journal Pie cookbook that I have been wanting to try, and I made my own crisp twist on it. This would be yummy in pie form, too, or with more seasoning. I just wanted the apple-y taste to shine through without the often-overpowering taste of cinnamon to dilute it. 

Butterscotch Apple Crisp

6-7 large apples

6 oz. butterscotch chips

1 tsp. lemon juice

1 C. all-purpose flour

3/4 C. brown sugar

1/2 C. butter, cold and cut into slices

  • Preheat the oven to 400°.
  • Peel, core, and slice apples into very thin slices. Toss in a bowl with lemon juice and butterscotch chips. 
  • In a separate bowl combine the flour and sugar until thoroughly mixed. Cut in the cold butter pieces, working with a pastry blender or fingers to combine until the mixture is coarse crumbles.
  • Put the apples into a buttered 11 by 7 pan, or whatever size pan works best, and completely cover with crumble mixture.
  • Bake for 30 minutes, or until the crisp is golden brown and bubbly. 

Adapted from the Farm Journal Pie cookbook. 


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