Butterscotchapplecrisp2 Recipes

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.

Steps:

• Place apples in a 3-qt. slow cooker. In a large 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 5-6 hours or until apples are tender. Serve with ice cream if desired.

Steps:

• Pre-heat oven to 375°F.
• FOR APPLE LAYER:.
• Arrange apples in 13 x 9-inch baking pan.
• Combine butterscotch chips, sugar, flour and cinnamon in small bowl; sprinkle over apples.
• Bake for 20 minutes.
• FOR TOPPING:.
• Combine flour and sugar in medium bowl.
• Cut in butter with pastry blender or two knives until crumbly.
• Stir in nuts and oats; sprinkle over apple layer.
• Bake for an additional 30 to 40 minutes or until apples are tender and topping is lightly browned.
• Cool slightly.
• Serve warm with ice cream, if desired.

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.

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.

Steps:

• In a small saucepan, stir together the brown sugar, milk, corn syrup and butter. Warm over low heat until smooth and butter is melted. Do not boil.

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.
• Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
• Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
• Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
• With a spatula, remove the cookies to a wire rack to cool.
• If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.