Butterscotch Apple Crisp

Recipe adapted from Back of the Box.

I love apple crisp, especially when it has a really crunchy topping.  This apple crisp recipe is excellent.  It incorporates butterscotch chips, to add a lot more flavor to this traditional dessert.  It is a great recipe for fall and I suggest trying it in place of a regular apple crisp.  Serve warm over ice cream.

Ingredients:

Apple Layer:
6 medium Granny Smith apples, peeled and thinly sliced
1 package Butterscotch Flavored Morsels
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon

Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 stick butter
1 cup chopped nuts (optional)
3/4 cup quick or old-fashioned oats

Preheat oven to 375 degrees.

Arrange apples in the bottom of a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.  Combine butterscotch, flour, brown sugar and cinnamon in a bowl.  Mix and distribute evenly over apples.  Bake for 20 minutes.

For topping, combine flour and sugar in a medium bowl.  Cut in butter with a pastry blender, two knives or a fork (I prefer using a fork, but this is up to you).  Stir in nuts and oats, sprinkle over the apple layer.  Return to oven for 35 minutes, or until top is golden brown and butterscotch layer is bubbling.

Lemon Bread

Adapted from Home Style Bread Making

Very refreshing Lemon bread.  It is more of a pound cake than a bread and great for desserts! I matched mine with strawberries and served as dessert.

Ingredients:

1 stick unsalted butter, softened

1/2 cup heavy whipping cream

1/2 cup water

1 cup granulated sugar

2 large eggs

zest of 1 lemon

1 tablespoon fresh lemon juice

2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

Mix together butter, sugar, eggs and vanilla.  Add in whipping cream, water, lemon zest and juice.  Scrape the sides of the bowl to mix everything together.  Add in dry ingredients.

Preheat oven to 350 degrees.  Spray loaf pan with non stick cooking spray.  Bake for around 45 minutes, until middle is firm.

Once removed from oven, let cool for around 15 minutes, remove from pan, place on cooling rack.  Use a knife to cut around the loaf before you tip to remove.  Poke holes in the top with tooth picks to absorb glaze.  Slowly pour glaze over the top of the loaf.

Glaze:

1 1/2 cups powdered sugar

1 tablespoon fresh lemon juice

1 tablespoon water