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.