11 March, 2008

Caramel Apple Butter Crisp

This recipe is for anyone who loves to pick the topping off the crisp.

* 7 Granny Smith apples, peeled and sliced to 1/4 inch thick
* 1 jar Stonewall Kitchen Caramel Apple Butter
* 1 stick unsalted butter, cut into 1/4-inch squares
* 1/2 cup Applejack, Calvados, Apple Cider or Apple Juice


* 1 cup flour
* 2 cups quick oats
* 2 cups brown sugar
* 2 sticks cold butter, cut into pieces
* 2 cups pecans, chopped
* 1/2 teaspoon salt
* 2 teaspoons cinnamon

Place apple slices, apple butter, apple juice (or liquid of choice) and half of the butter pats in a bowl and mix together thoroughly.

Place in a 9-by-13-inch baking pan. Cover apple mixture with remainder of butter.

Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend ingredients.

Add butter, then pulse in 3- to 4-second intervals until mixture resembles coarse crumbs.

When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a 350-degree oven for 45 minutes. Serves 8.