Butterscotch Apple Crisp

So we have been working on house improvements the past couple of weeks. Weekend visits to Lowes and trying to get a bunch of small projects completed before the fall sets in. I think painting the office has spurred us on. I love the new color so much and it really changed the room.

As part of the improvements we are trying to clean out the basement some so that we can utilize the space better. We started by having a garage sale which was semi successful. Then that was followed by a couple of trips to the local goodwill store to drop off the stuff that didn't sell. We have also been filling our garbage can each week to brimming. I am just waiting for our garbage company to increase the price :)

Yesterday we were doing some more cleaning and rearranging. Jim was going through some of the stuff from his childhood and he found this Alpha-Bakery Children's Cookbook. It has a recipe for each letter of the alphabet. I opened it to A and it was Apple Crisp. I had a bag of apples that my nieces and sister had picked and dropped off last weekend. Seemed like a perfect way to use them.

I tweaked the recipe a little bit, but not much. So this dessert became our reward for hard work, and a good find in the basement of cluttered stuff.  So to kick off apple week we have one of the easiest and yummiest treats that just screams FALL. Plus it makes your house smell AMAZING!

Ingredients

2 medium apples
2 Tbsp water
3 Tbsp flour
2 Tbsp sugar
2 Tbsp oatmeal
1/4 tsp cinnamon
2 Tbsp margarine or butter, softened slightly
1 Tbsp butterscotch chips

Preheat the oven to 350 degrees.

Chop up the apples into small 1/4 inches pieces, and divide them between two ramekins. Sprinkle the water over the apples in the ramekins. 1 Tbsp per ramekin.

In a mediums sized bowl mix the flour, sugar, oatmeal, and cinnamon together. Add the butter, and cut it in until the whole mixture is crumbly. I just used a fork to do this quickly. Once the butter is incorporated then add the butterscotch chips.

Divide the topping between the two ramekins. Place ramkins on a cookie sheet just in case the topping runs over when you cook it.

Bake for 25-30 minutes.

This recipe was adapted from the Alpha-Bakery Children's Cookbook

Eat and Enjoy! Top with whipped cream for extra goodness.

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