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Butterscotch Apple Crisp Recipe

Course: Dessert
Total Time: Under 2 Hours
Skill Level: Easy
Cost: Moderate
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Butterscotch Apple Crisp

Photo by: Joseph De Leo

Yield: Serves 12



  • 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


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


  • Vegetable peeler
  • Double boiler
  • 9 × 13-inch baking dish


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.


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.

© 2007 Collector's Press, Inc.

Nutrients per serving (% daily value)

372kcal (19%)
78mg (3%)
16g (24%)
10g (48%)
20mg (7%)
67mcg RAE (2%)
4mg (7%)
23mg (2%)
2mg (11%)

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