Apple Crisp Shooters Recipes

Steps:

• Heat oven to 375°F. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, toss apples, granulated sugar, brown sugar, cinnamon and 1/2 cup schnapps. Spread in pan.
• In medium bowl, mix melted butter and cookie mix. Spread on top of apples.
• Bake 40 minutes.
• Meanwhile, in chilled medium bowl, beat whipping cream, 1 tablespoon schnapps and the powdered sugar with electric mixer on medium-high speed until stiff peaks form.
• To serve, alternately spoon warm apple crisp and cream mixture into small glasses. Top each with caramel topping. Serve immediately.

Steps:

• Fill a martini shaker with a scoop of ice. Add the apple juice, rum, apple butter, caramel sauce and apple pie spice. Shake vigorously until thoroughly mixed and chilled, about 30 seconds. Strain the rum mixture into 4 shot glasses. Top with whipped cream and a drizzle of caramel sauce. Serve immediately.

Steps:

• Heat oven to 350°F In large bowl, stir together Shooters ingredients until well combined.
• Place mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, mix Topping ingredients with hands.
• Crumble topping over apples.
• Bake 35 to 45 minutes or until topping is golden brown.
• Meanwhile, in large bowl, beat Bourbon Cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high; beat until stiff peaks form.
• Spoon warm apple crisp into shot glasses.
• Top each with bourbon cream.
• Serve warm.
• Note:To make this dessert even boozier, add a teaspoon of bourbon on top of the apple crisp after spooning it into the shot glasses.

Steps:

• Mix the Butterscotch Schnapps and the Sour Puss Apple Liquer in a Martini Shaker filled with ice. Shake well.
• Pour into shooter glasses and top with a sprinkle of Cinnamon.

Steps:

• Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.
• Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the fruit in each ramekin.
• Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes.
• Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.
• In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.

Steps:

• For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
• Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
• For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
• Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
• Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
• To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
• Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Steps:

• Shake all ingredients with ice in a cocktail shaker.
• Strain into a shot glass.

Steps:

• Pour the apple brandy and cider into a shot glass. Top with the whipped cream and sprinkle with the nutmeg.

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples in a 9x13 inch baking dish. In a bowl, cream together butter and sugar. Stir in flour, instant oatmeal and salt. Fold in walnuts. Sprinkle oatmeal mixture evenly over apples. Drizzle with maple syrup.
• Bake in preheated oven 50 to 70 minutes, until apples are tender and topping is golden.

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Pat in bottom of pan. Bake 12 to 15 minutes or until golden brown. In medium bowl, toss Filling ingredients. Spread on baked crust.
• In medium bowl, place remaining cookie mix pouch. Cut in cold butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Sprinkle over apples. Bake 32 to 37 minutes or until topping is golden brown and apples are tender when poked with tip of sharp knife. Remove from oven to cooling rack. Cool completely, about 2 hours. Cut into 4 rows by 3 rows.

Steps:

• Heat oven to 350°F. In large bowl, stir together Shooters ingredients until well combined. Place mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, mix Topping ingredients with hands. Crumble topping over apples.
• Bake 35 to 45 minutes or until topping is golden brown.
• Meanwhile, in large bowl, beat Bourbon Cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high; beat until stiff peaks form.
• Spoon warm apple crisp into shot glasses. Top each with bourbon cream. Serve warm.