Butterscotch Apple Crumble Dessert Recipes
APPLE BUTTERSCOTCH CRISP
I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. -Jolanthe Erb, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.
Nutrition Facts : Calories 406 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 200mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 3g fiber), Protein 3g protein.
BUTTERSCOTCH APPLE PECAN COBBLER
A wonderful fall or winter dessert. Serve warm with a dollop of vanilla ice cream. It's delicious!
Provided by Snowbaby58
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine butterscotch-flavored chips, 1/4 cup brown sugar, 1/4 cup flour, and cinnamon together in a bowl.
- Spread apples into a 9x13-inch baking dish and top with chip mixture.
- Bake in the preheated oven for 20 minutes.
- Mix 1/2 cup flour and 1/4 cup brown sugar together in a bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture is crumbly; stir in pecans and oats. Sprinkle topping over apples.
- Bake in the oven until apples are tender, 25 to 35 minutes.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 43.4 g, Cholesterol 10.2 mg, Fat 19.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 10.1 g, Sodium 60.7 mg, Sugar 31.9 g
BUTTERSCOTCH APPLE CRISP
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
- For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
- Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.
10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION
Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a butterscotch recipe in 30 minutes or less!
Nutrition Facts :
BUTTERSCOTCH APPLE CRUMBLE DESSERT
I love butterscotch and I love apple crumble! This dessert is a combination of two terrific flavors! I find that Braeburn or Roma apples have worked really well for this crumble. I have also made this using peaches -- Delicious too!!!
Provided by kittycatmom
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F
- Combine all ingredients except apples and ice cream in large bowl.
- Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (2 to 3 minutes).
- Combine apples and 1/2 cup crumb mixture in greased 2-quart round casserole.
- Sprinkle with remaining crumb mixture. Bake for 35 to 40 minutes or until apples are fork tender.
More about "butterscotch apple crumble dessert recipes"
BUTTERSCOTCH APPLE CRISP - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
Reviews 13Calories 512 per servingCategory Desserts Treats And Snacks
- In a 4 quart saucepan over medium heat, melt 1/2 cup of butter until foamy. Stir in 1 cup of brown sugar and continue to cook stirring occasionally for 3 - 5 minutes, until it's the consistency of molten lava.
- Stir in 1/2 cup cream, 2 tsp bourbon or vanilla, 1/2 tsp salt, and continue to cook over medium heat.
- Mixture will bubble up and expand. Stir occasionally to prevent burning. Once the mixture has tripled in size remove from heat and allow to cool slightly in the pan.
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- Combine all ingredients except apples and ice cream in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until mixture resembles coarse crumbs.
- Combine apples and 1/2 cup crumb mixture in greased 8-inch square glass baking pan. Sprinkle with remaining crumb mixture. Bake 35-40 minutes or until apples are fork tender.
FIREBALL APPLE CRUMBLE WITH BUTTERSCOTCH SAUCE
From almostanaries.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr
- To begin making filling, preheat oven to 180°C. In a large skillet, heat the fireball, sugar, lemon juice and spices over medium heat until simmering. Simmer for 15 minutes or until reduced by half. Pour over the chopped apples, transfer to a baking dish or pie tin and put into the oven to bake for 30 minutes or until apples are softened.
- To prepare crumble topping, combine dry ingredients in a bowl and mix well. Add the butter and rub through with your hands until well combined. Transfer to a baking sheet and bake in prepared oven for 15 minutes. Cool slightly, then bash pan against the bench to break into a rough crumble.
- To make butterscotch sauce, place fireball, salt and sugar into a small pan over medium and bring to a boil. Reduce heat slightly and continue at a controlled boil for 10 minutes stirring regularly or until reduced and starting to darken. Remove from heat and stir through milk and butter. Allow to cool slightly then serve on the side.
- To serve, spoon apple mixture into bowl and top with a generous amount of crumble and a scoop of ice cream.
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- For the pastry, sift the flour and sugar into a bowl and rub in the butter until it resembles breadcrumbs. Mix the egg yolk in a cup with a teaspoon of cold water, stir it in and bring the pastry together with your hands (you may need a few more drops of water). Form a disc and wrap it in clingfilm; chill for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line a round 23cm, 4.5cm-deep fluted tin with the pastry; chill for 20 minutes. Scatter the pecans on a baking tray and toast them in the oven for 8-10 minutes; cool.
- Line the pastry shell with baking paper and baking beans (or uncooked rice). Bake on a tray for 20 minutes, then take the paper and beans out and bake for a further 10 minutes.
- Remove the pastry from the oven; reduce the temperature to 180°C, fan 160°C, gas 4. For the crumble, rub the cold butter into the self-raising flour. Mix in the sugar and half the toasted pecans, finely chopped. Mix in a drop or two of cold water – just until the crumble mix starts to clump together.
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