Applescotch Crisp Recipes

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APPLESCOTCH CRISP



Applescotch Crisp image

Meet the Cook: Just as soon as the first crop of apples is off the trees, I fix this crisp. Thanks to the butterscotch pudding, it's moist and sweet. It's popular at potlucks, and it's a nice snack. In fact, I'm reluctant to make it in the evening - I'm afraid someone will sneak down to the refrigerator at midnight and claim it! My husband and I have four children, ranging in age from 21 to 8. -Elaine Nicholl, Nottingham, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

4 cups sliced peeled tart apples
1/2 cup packed brown sugar
2/3 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup water
1/4 cup milk
1/2 cup quick-cooking oats
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, cubed
Ice cream, optional

Steps:

  • Place the apples in an ungreased 11x7-in. baking dish. In a large bowl, whisk the brown sugar, 1 tablespoon flour, water and milk. Pour over apples. , In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and the remaining flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Bake at 350° for 45-50 minutes or until topping is golden brown and fruit is tender. Serve with ice cream if desired.

Nutrition Facts : Calories 317 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 335mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 2g fiber), Protein 2g protein.

APPLESCOTCH PIE



Applescotch Pie image

Looking for a fruit pie? Then check out this delicious applescotch pie recipe - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 6

Number Of Ingredients 13

5 cups thinly sliced peeled tart apples (about 5 medium)
1 cup packed brown sugar
1/4 cup water
1 tablespoon lemon juice
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter
2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Steps:

  • In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
  • Heat oven to 425°F.
  • In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
  • Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

Nutrition Facts : Calories 690, Carbohydrate 92 g, Cholesterol 15 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 52 g, TransFat 5 g

APPLESCOTCH CRISP



Applescotch Crisp image

If you like apples and butterscotch, you will have to like this. It has all the familiar flavor and taste of apple pie, but with a butterscotch twist. I am thinking I copied this from a "Southern Cooking" magazine. Whenever I see a recipe I like, I scribble it on something from my purse. Usually in hurry and never think to write...

Provided by Pat Campbell

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 10

4 cups sliced peeled, tart cooking apples
1/2 cup packed brown sugar
2/3 cup plus 1 tbs flour, divided
1/2 cup milk
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup cold butter
1/2 cup quick cook oats
1 pkg (3 1/2 oz cook & serve butterscotch pudding mix
1/4 cup sugar

Steps:

  • 1. Place apples in ungreased 11x7x2 inch baking dish. In a bowl whisk brown sugar, 1 tbs flour, water and milk. pour over apples.
  • 2. In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and remaining flour. Cut in butter until resembles coarse crumbs.
  • 3. Sprinkle over apples. Bake at 350 for 45-50 minutes or till topping is golden brown and apples are tender. Serve with ice cream, while pie is still warm, or heavy cream.

APPLESCOTCH CRISP



Applescotch Crisp image

Make and share this Applescotch Crisp recipe from Food.com.

Provided by weekend cooker

Categories     Dessert

Time 5h15m

Yield 6 dishes, 6 serving(s)

Number Of Ingredients 7

4 cups cooking apples, peeled, cored, and sliced
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1 (3 1/2 ounce) package cook and serve butterscotch pudding mix
1 teaspoon ground cinnamon
1/2 cup cold butter

Steps:

  • place apples in slow cooker.
  • combine remaining ingredients, and cut in butter, until mixture resembles course crumbs, and stir over apples.
  • Cover and cook on low for 5-6 hours.
  • Serve over ice cream.

Nutrition Facts : Calories 336.5, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 143.4, Carbohydrate 48.4, Fiber 3.2, Sugar 32.5, Protein 2.4

APPLESCOTCH CRISP RECIPE



Applescotch Crisp Recipe image

Meet the Cook: Just as soon as the first crop of apples is off the trees, I fix this crisp. Thanks to the butterscotch pudding, it's moist and sweet. It's popular at potlucks, and it's a nice snack. In fact, I'm reluctant to make it in the evening - I'm afraid someone will sneak down to the refrigerator at midnight and claim it! My husband and I have four children, ranging in age from 21 to 8. -Elaine Nicholl, Nottingham, Pennsylvania

Provided by @MakeItYours

Number Of Ingredients 12

4 cups sliced peeled tart apples
1/2 cup packed brown sugar
2/3 cup plus 1 tablespoon all-purpose flour, divided
1/2 cup water
1/4 cup milk
1/2 cup quick-cooking oats
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, cubed
Ice cream, optional

Steps:

  • Place the apples in an ungreased 11-in. x 7-in. baking dish. In a large bowl, whisk the brown sugar, 1 tablespoon flour, water and milk. Pour over apples.
  • In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and the remaining flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
  • Bake at 350° for 45-50 minutes or until topping is golden brown and fruit is tender. Serve with ice cream if desired.
  • Yield: 8 servings.
  • Originally published as Applescotch Crisp in Country Woman
  • March/April 1999, p33
  • Nutritional Facts
  • serving (1 each) equals 317 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 335 mg sodium, 52 g carbohydrate, 2 g fiber, 2 g protein.
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