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Butterscotch Apple Filling

Apple Crisp Topping

– 1/2 cup cold butter – 1 cup flour – 1/2 cup old fashioned oats – 1/2 cup light brown sugar – 1/2 tsp cinnamon – 1/4 tsp salt

– 1/2 cup butter – 1 cup brown sugar – 1/2 cup heavy cream – 2 tsp bourbon or vanilla – 1/2 tsp salt – 4 - 5 apples*

Butterscotch  Apple Crisp

Yield

10 SERVINGS

prep time

20 MINUTES

total time

55 MINUTES

Level

Easy to Make

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Preheat oven  to 350ºF .

1. In a 4 quart saucepan over medium heat, melt  butter until foamy.  Stir in brown sugar. Continue to cook stirring occasionally for 3 - 5 minutes, until it's the consistency of molten lava.

Butterscotch Apple Filling

2. Stir in cream, bourbon, and salt.  Continue to cook over medium heat.

3. 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.

4. Wash and peel enough apples to fill the pie pan.  Slice them into bite sized pieces.

5. Toss the sliced apples with 1/2 cup of the warm butterscotch sauce and set aside.

1. Chop butter into small chunks.  In a mixing bowl combine flour, old fashioned oats, brown sugar, cinnamon, and salt. Stir to combine.  Crumble chopped butter into the rest of the ingredients, working it until the butter is in small pea sized chunks.

Apple Crisp Topping

Pour 1/4 cup of butterscotch sauce into the bottom of a pie pan.  Spoon the apples on top.  Top with the oat and flour mixture.

Assemble  & Bake

Bake until  golden brown.

Serve warm with remaining butterscotch sauce drizzled on top.

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