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November 14, 2018
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Caramel Apple Butter Crisp

This recipe is for anyone who loves to pick the topping off the crisp.(We let cool it for 15 minutes or so before serving it over ice cream. The kids also dished it up for breakfast the next day.)

  • 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.

Stonewall Kitchen

Thursday, November 07, 2002

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