Caramel Apple Butter Crisp
This recipe is for anyone who loves to pick the topping off the crisp.
* 7 Granny Smith apples, peeled and sliced to ¼ “ thick
* 1 jar Stonewall Kitchen Caramel Apple Butter
* 1/4 cup Applejack, Calvados, Apple Cider or Apple Juice
* Topping: 1/2 cup flour
* 2 cups quick oats
* 12 Tbs. cold butter, cut into pieces
* 1 cup pecans, chopped
* 1/2 Tsp salt
* 1 Tsp. cinnamon
1. Place apple slices, Caramel Apple Butter, apple juice (or liquid of choice) in a bowl, and mix together thoroughly.
2. Place in a greased 9" x 13" baking pan.
3. Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend ingredients.
4. Add butter, then pulse in 3-4 second intervals until mixture resembles coarse crumbs.
5. When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a 350 degree oven for 45 minutes.
A warm and wonderful treat anytime of year!
- 8 medium sized firm apples, washed, cored, partially peeled at the top (1/3 way down)
- 2 cups quick oats
- 1/2 cup brown sugar, packed
- 1/2 cup dried apricots, diced
- 1/2 cup dates, pitted, diced
- 1 teaspoon fresh orange zest
- 1/2 cup toasted sliced almonds
- 1 jar Stonewall Kitchen Apple Cranberry Chutney
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 teaspoon fresh lemon juice
- 2 tablespoons brandy, optional
- 1 cup water, apple juice or apple cider
- Place apples in a baking dish, evenly spaced away from each other.
- Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates, orange zest, sliced almonds and brandy
- Add cold unsalted butter pieces and toss well.
- Stuff apples with mixture
- Pour water, apple juice, or cider into baking dish
- Cover with lid or foil
- Bake at 350 degrees for 30 minutes
- Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes)
-Katie Ring & Stacy Burrus