Butterscotch Apple Crisp

Butterscotch Apple Crisp 

How to Make Butterscotch Apple Crisp

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step 1: Preheat the oven to 350°F.
• Step 2: For the butterscotch sauce, melt some unsalted butter in a small saucepan over medium-low heat. Once it’s melted, whisk in dark brown sugar, heavy cream, and a pinch of salt.
• Step 3: Bring the mixture to a boil while whisking often. I usually keep it boiling for 7-10 minutes until the sugar and salt dissolve, the sauce thickens, and that delicious nutty caramel aroma fills the kitchen. (Just keep an eye on it to avoid burning!) Remove it from the heat, stir in pure vanilla extract, and set it aside.
• Step 4: For the filling, stir together Granny Smith apples, lemon juice, granulated white sugar, cinnamon, and cornstarch in a large mixing bowl.
• Step 5: Lightly coat an 8×8 or 9×9-inch baking dish with butter.
• Step 6: I like to place the apple slices in the prepared pan, spreading them out evenly. Then, pour the butterscotch topping over the apples, reserving about ½ to 1 cup for serving. Set it aside.
• Step 7: In a separate mixing bowl, combine old-fashioned rolled oats, flour, cinnamon, nutmeg, allspice, and salt. Mix it well.
• Step 8: Pour the melted butter into the oat mixture and use a fork to stir until everything is well combined and crumbly.
• Step 9: Sprinkle the topping over the apple filling. Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling and warmed through.
• Step 10: Serve warm with a scoop of vanilla ice cream and a drizzle of the reserved butterscotch sauce.

Recipe Tips

Here are a few simple recipe tips to consider when making this apple crisp:

• Mix it up with different apple varieties. A mix of sweet and tart apples can add great flavor and texture. My personal preference is to stick with all tart apples.
• For a crunchier topping, let the oat mixture cool for a few minutes after mixing in the butter. It helps create those perfect, crumbly clusters.
• If you like a little heat, add a pinch of cayenne pepper or ginger to the spice mix for a fun twist.
• You can prepare the apple filling and butterscotch sauce a day in advance. Just assemble everything right before baking for a warm, fresh dessert.
• If you love baked apple desserts with that warm brown sugar edge, my caramel apple bread pudding takes it a step further. It’s baked with brioche, apples, and a caramel-style sauce that soaks into every bite.

Storage and Freezing

Keep your apple crisp delicious with these simple storage tips:

• Store any leftover apple crisp in an airtight container in the refrigerator for up to 5 days. Warm it up in the microwave or oven when you’re ready to eat it again.
• For leftover butterscotch sauce, I will store it in an airtight container in the refrigerator for up to 2 months.
• To freeze the apple crisp, cover it tightly with plastic wrap and a layer or two of aluminum foil. I find it works well to freeze it either before or after baking for up to three months.
• When I’m ready to enjoy, I let the apple crisp thaw in the refrigerator, then bake at 350°F until warmed through and bubbly.

More Apple Dessert Recipes

If you’re a fan of apple desserts, here are some delicious options to try next.

• Upside Down Apple Pie
• Air Fryer Apple Pie Chimichangas
• Apple Bars
• Caramel Apple Walnut Crumble
• Apple Chai Cake
• Apple Crisp with Apple Pie Filling
• Cream Cheese Apple Crisp

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Print Recipe

5 from 1 vote

Butterscotch Apple Crisp

Bring all the caramel apple vibes into your kitchen with this Butterscotch Apple Crisp. Baked until perfectly chewy, it's even better with a scoop of your favorite ice cream on top.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: Butterscotch Apple Crisp

Servings: 6

Calories: 427kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• Saucepan
• whisk
• baking pan 8x8

Ingredients

Butterscotch Sauce:

• 1/2 cup (113 g) unsalted butter
• 1 cup (205 g) packed dark brown sugar
• 1 cup (236 ml) heavy whipping cream
• 1/2 tsp kosher salt or sea salt
• 1-1/2 tsps vanilla extract

Filling:

• 5-6 Granny Smith apples, cored, peeled and thinly sliced
• 2 tbsps fresh lemon juice
• 2 tbsps granulated sugar
• 1 tsp ground cinnamon
• 2 tbsps cornstarch

Topping:

• 1 cup (108 g) old-fashioned oats
• 1 cup (120 g) all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp kosher salt or sea salt
• 1/2 cup unsalted butter, melted
• vanilla ice cream for serving (optional)

Instructions

• Preheat the oven to 350°F
• For the butterscotch sauce, melt butter in a small saucepan over medium-low heat. Once melted, whisk in dark brown sugar, heavy cream, and salt.
  1/2 cup (113 g) unsalted butter, 1 cup (205 g) packed dark brown sugar, 1 cup (236 ml) heavy whipping cream, 1/2 tsp kosher salt
• Bring the mixture to a boil, whisking often. Continue boiling for 7-10 minutes, or until the sugar and salt dissolve, the sauce thickens, and a nutty caramel aroma develops. (Be careful not to burn it.) Remove from heat, stir in the vanilla, and set aside.
  1-1/2 tsps vanilla extract
• For the filling, stir together apples, lemon juice, sugar, cinnamon, and cornstarch in a large mixing bowl.
  5-6 Granny Smith apples, cored, peeled and thinly sliced, 2 tbsps fresh lemon juice , 2 tbsps granulated sugar, 1 tsp ground cinnamon, 2 tbsps cornstarch
• Lightly coat an 8x8 or 9x9-inch baking dish with butter.
• Place the apple slices in the prepared pan and spread them out evenly. Pour the butterscotch topping over the apples, reserving ½ to 1 cup for serving. Set aside.
• In a separate mixing bowl, combine rolled oats, flour, cinnamon, nutmeg, allspice, and salt. Mix well.
  1 cup (108 g) old-fashioned oats, 1 cup (120 g) all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, 1/2 tsp kosher salt
• Pour the melted butter into the oat mixture and use a fork to stir until well combined and crumbly
  1/2 cup unsalted butter, melted
• Sprinkle the topping over the apple filling. Bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling and warmed through.
• Serve warm with a scoop of vanilla ice cream and a drizzle of the reserved butterscotch sauce.
  vanilla ice cream for serving (optional)

Notes

For optimal outcomes when making this butterscotch apple crisp, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Butterscotch Apple Crisp

Amount Per Serving (176 g)

Calories 427 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Polyunsaturated Fat 4.1g

Monounsaturated Fat 1.2g

Cholesterol 45mg15%

Sodium 252mg11%

Potassium 220mg6%

Carbohydrates 53g18%

Fiber 3g13%

Sugar 44g49%

Protein 2g4%

Vitamin A 10IU0%

Vitamin C 20mg24%

Calcium 2mg0%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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