Monday, September 26, 2011

Spiked Apple Crisp


Sue is moving into a rental house with her hubby and Kenzie as they have sold their house and their new house is not built yet. It so happened that Sue’s hubby’s birthday was this weekend. I said I would make a fancy schmancy new dessert for the birthday boy’s dinner so Sue wouldn’t have to worry about finding dishes in amongst the packing chaos. (Awww, aren't I sweet?)
I saw this photo...


....and had to make it. (Thank you Betty Crocker)
Who knew butter ripple schnapps would be so good in an apple crisp?
Okay, so maybe an apple crisp isn’t all that fancy schmancy but...it’s fall now and apples/crisps are what you have to use/make right now.
I’m pretty sure it’s the law.
Unfortunately, I had to make it up ahead of time so it wasn’t served warm – I think it would have been totally addictive had it been warm. Tasting it cold though – I was sold.
This is my new apple crisp recipe.
I believe the original recipe called for Butterscotch Schnapps but I could only find Butter Ripple Schnapps at our local liquor store. Trust me, it works just fine!

Spiked Apple Crisp
Ingredients
5 medium tart apples, peeled, cored, chopped
1/2 cup white sugar
1/4 cup brown sugar
1 tsp cinnamon
½ cup Butter Ripple Schnapps
½ cup butter, melted
1 pouch ( 17.5 oz) Betty Crocker Oatmeal Cookie Mix

1 cup whipping cream
1 Tbsp Butter Ripple Schnapps
1 Tbsp icing sugar

 Caramel topping
 Directions
Preheat oven to 375. Spray bottom only of 8 X 8 pan with cooking spray.
In a large bowl, toss apples, white & brown sugar, cinnamon, and ½ cup Schnapps. Spread in pan.

Waiting to combine melted butter and cookie mix for topping.

In medium bowl, mix melted butter with cookie mix. Sprinkle evenly on top of apples. (Yes, use all of it, use your fingers to poke it down in amongst the apples a little)
Bake 40 minutes, or until apples are cooked.

Mmmm...you could just eat it like this but it's not as pretty :)

Remove from heat and let cool a bit on wire rack.
Beat whipping cream with schnapps and icing sugar until stiff peaks form.

All that's missing is the caramel drizzle.

To serve: place a scoop of apple crisp in bowl (or small glass if you are doing
the “shots”) and top with whipping cream. Drizzle with caramel topping. Serve immediately.
I happen to sell Sunset Gourmet Food Products so I used their amazing Gourmet Chocolate Sea Salt Caramel Sauce to drizzle on top. FYI – if you have access to this sauce, it worked REALLY well.
 If you are preparing this in advance and need it to sit then DO NOT put the whipped topping on the hot apple crisp. It will melt. Wait until your crisp is chilled and then place the whipping cream on top and drizzle with caramel. It tastes wonderful cold as well – I imagine it would be soooo much better warm though. I am sure I will find out soon as there are a bazillion apples and pears just begging to be used up at my house PLUS I still have half a bottle of Butter Ripple Schnapps in the cupboard to use up.
Wouldn’t want it to go to waste.....

UPDATE: I just had to let everyone know - eating this warm is definitely the way to go! Oh my goodness! Addicting doesn't even begin to describe it. :)

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3 comments:

  1. OOOOHHHH! This looks amazing! I've been craving apple crisp all season! Actually, I did get a little leftover from someone's Thanksgiving but it was just too sweet, I think it had caramel in it too. This recipe, however, looks perfect! As soon as I saw the combination of flavors you used, my mouth started watering. Ahh, and I bet you are totally right about when it's warm! I'd probably eat myself sick, lol ;) Thanks :)

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  2. I have made it again since and - trust me - warm is the way to go!! It is addicting :) It is very rich though and a little goes a long way.

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