Butterscotch Apple Crisp

Recipe by: Debbie Gore | from Good Friends Great Tastes

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

Yield: Serves 12

INGREDIENTS

Filling:

8 cups peeled Granny Smith apples
1 tablespoon freshly squeezed lemon juice (juice from ½ medium lemon)
1 cup sugar
½ cup flour
2 teaspoons cinnamon
1/8 teaspoon salt
Butter

Topping:

1 (11-ounce) package butterscotch chips
½ cup (1 stick) unsalted butter
1½ cups flour
¼ teaspoon salt
¼ teaspoon mace

Equipment:

Vegetable peeler
Double boiler
9 × 13-inch baking dish

Directions

Preheat the oven to 375°F.

Measure out the dry ingredients for filling and topping before peeling and slicing the apples. Peel and slice the apples and toss with lemon juice in a large bowl. Add dry filling ingredients to the apples and toss. Spray a baking dish with cooking spray and spread the apple mixture over the bottom. Bake for 20 minutes.

While the apple filling is baking, melt the butterscotch chips and butter in a double boiler until smooth. Add the dry topping ingredients with a fork so mixture becomes crumbly. Crumble topping over the hot apple mixture and bake an additional 25 minutes. Serve with vanilla ice cream.

Notes

For cooking and baking, it is best to use apples that remain flavorful and firm, such as Baldwin, Cortland, Northern Spy, Rome Beauty, Winesap, York Imperial or Granny Smith.

Mace is a spice that is a pungent version of nutmeg.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 372kcal (19%)

Sodium 78mg (3%)

Total Carbohydrate 60g

Fiber 4g

Fat 16g (24%)

Trans Fat 0g

Saturated Fat 10g (48%)

Monounsaturated Fat 5g

Polyunsaturated Fat 1g