Marry This Butterscotch-Cornflake Apple Crisp is a crispy and buttery recipe, which is made with crisp red apples and a unique cornflake topping. It’s the perfect fall dessert, ready in about an hour and 20 minutes.
Jump to RecipeButterscotch-Cornflake Apple Crisp Ingredients
For the crisp:
- 3 large crisp red apples (about 3 pounds), peeled and cut into ¾-inch pieces
- 1/3 cup granulated sugar
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt, divided
- 3/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup salted butter, cubed, at room temperature
- 1 1/2 cups cornflakes
For the butterscotch sauce:
- 4 Tbsp. salted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- Butter pecan ice cream, for serving
How To Make Butterscotch-Cornflake Apple Crisp
- Prepare the apple filling: Preheat the oven to 375°F. In a large bowl, toss the apple pieces with the granulated sugar, lemon juice, cinnamon, and ¼ teaspoon of salt. Scrape the apples and any juices into a 2-quart baking dish.
- Make the cornflake topping: In the same bowl, combine the flour, brown sugar, and the remaining ¼ teaspoon of salt. Add the room temperature butter and use your fingers to mash the butter into the dry ingredients until crumbs form. Gently fold in the cornflakes.
- Assemble and bake: Squeeze the topping mixture into clumps and sprinkle it evenly over the apples in the baking dish. Place the dish on a foil-lined baking sheet to catch any drips and bake for 55 to 60 minutes, until the crisp is golden and bubbling.
- Make the butterscotch sauce: While the crisp bakes, melt the butter in a small saucepan over medium heat. Add the brown sugar, heavy cream, and vanilla and stir to combine. Bring the mixture to a boil and cook for about 5 minutes, until thickened.
- Serve: Let the baked crisp cool for about 10 minutes. Drizzle with some of the warm butterscotch sauce and serve with a scoop of butter pecan ice cream and the remaining sauce on the side.
Recipe Tips
- How to get an extra crispy topping? The key is to fold the cornflakes in gently at the very end. This ensures they don’t get crushed and stay whole, resulting in a super crunchy topping.
- What are the best apples for a crisp? Firm, crisp red apples that hold their shape well are best. Honeycrisp, Gala, or Braeburn are all excellent choices.
- Can I make this ahead of time? This dessert is best served warm and fresh from the oven. However, you can prepare the apple filling and the crumble topping separately up to a day in advance. Store them in the fridge and assemble just before baking.
- Can I use a different cereal? Yes, if you don’t have cornflakes, you could substitute them with a similar crunchy cereal, like crushed Rice Krispies or Chex.
What To Serve With Butterscotch-Cornflake Apple Crisp
This warm and bubbly crisp is the ultimate comfort food dessert, especially with a creamy topping.
- The recommended butter pecan ice cream
- A simple scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream or warm custard
How To Store Apple Crisp
- Refrigerate: Store leftovers covered in the refrigerator for up to 4 days. It’s best reheated in a 350°F oven for 10-15 minutes to help re-crisp the topping.
Butterscotch-Cornflake Apple Crisp Nutrition Facts
- Serving Size: 1 serving
- Calories: 550 kcal
- Fat: 30g
- Carbohydrates: 70g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the crisp was covered while it was still warm, trapping steam. Let it cool uncovered. It can also happen if it’s underbaked; make sure the fruit filling is actively bubbling before you take it out of the oven.
Yes. To make the dish nut-free, simply omit the butter pecan ice cream and serve with a plain vanilla or caramel ice cream instead.
If the sauce is too thick after cooling, you can reheat it gently and whisk in another tablespoon of heavy cream. If it’s too thin, simmer it on the stove for a few more minutes to allow it to reduce further.
Try More Recipes:
- Apple-Pear Lattice Pie Recipe
- Cookie-Coated Caramel Apples Recipe
- Cornbread Dressing with Sausage and Apples Recipe
Butterscotch-Cornflake Apple Crisp Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes1
hour550
kcalA classic apple crisp with a fun, crunchy twist, featuring a buttery cornflake topping and a rich, homemade butterscotch sauce.
Ingredients
Crisp: 3 large red apples, ⅓ cup granulated sugar, 2 tbsp lemon juice, ½ tsp cinnamon, ½ tsp salt, ¾ cup all-purpose flour, ¼ cup light brown sugar, ½ cup salted butter, 1 ½ cups cornflakes
Sauce: 4 tbsp salted butter, ½ cup dark brown sugar, ½ cup heavy cream, 1 tsp vanilla
Serving: Butter pecan ice cream
Directions
- Preheat oven to 375°F. Toss the chopped apples with granulated sugar, lemon juice, cinnamon, and ¼ tsp salt. Spread in a 2-quart baking dish.
- In a bowl, mix the flour, brown sugar, and remaining ¼ tsp salt. Mash in the ½ cup of butter with your fingers until crumbs form. Gently fold in the cornflakes.
- Sprinkle the cornflake topping over the apples.
- Bake for 55-60 minutes until golden and bubbling.
- While it bakes, make the sauce: Melt butter in a saucepan, then stir in brown sugar, cream, and vanilla. Boil for 5 minutes until thickened.
- Let the crisp cool for 10 minutes, then serve warm, drizzled with the butterscotch sauce and topped with ice cream.
Notes
- Using room temperature butter for the topping makes it easier to incorporate into the dry ingredients.
- Placing the baking dish on a foil-lined baking sheet is a great tip to catch any potential drips.
- If the topping is browning too quickly, you can loosely tent the dish with aluminum foil for the last 15 minutes of baking.
- This dessert is best served warm from the oven while the topping is at its crispiest.
