Pioneer Woman Butterscotch Cornflake Apple Crisp

Pioneer Woman butterscotch cornflake apple crisp is an easy fall dessert made with crisp red apples, crunchy cornflakes and homemade butterscotch sauce, ready in 1 hour 30 minutes. Try this cozy apple dessert for Thanksgiving or Sunday dinner, since it's make-ahead friendly and feeds a crowd.

Cube the apples into 3/4-inch pieces, because that size turns tender while the topping turns golden. Cut them much larger and you get crunchy apples under a topping that is already done.

Folding the cornflakes into the buttery crumbs gives the topping a toasty crunch that a plain oat crisp can't match. Then a quick brown sugar butterscotch sauce goes over the top, so every spoonful gets a salty-sweet drizzle.

Pioneer Woman Butterscotch Cornflake Apple Crisp

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

946

kcal

Tender cinnamon apples sit under a buttery, crunchy cornflake crumble that bakes up golden and bubbly. A warm butterscotch drizzle and a scoop of ice cream melt into every bite.

Ingredients

• 3 large crisp red apples (about 3 pounds), peeled and cut into 3/4-inch pieces
  

• 1/3 c. granulated sugar
  

• 2 tbsp. fresh lemon juice
  

• 1/2 tsp. ground cinnamon
  

• 1/2 tsp. kosher salt, divided
  

• 3/4 c. all-purpose flour
  

• 1/4 c. packed light brown sugar
  

• 1/2 c. salted butter, cubed, at room temperature
  

• 1 1/2 c. cornflakes
  

• 4 tbsp. salted butter
  

• 1/2 c. packed dark brown sugar
  

• 1/2 c. heavy cream
  

• 1 tsp. vanilla extract
  

• Butter pecan ice cream, for serving
  

Directions

• Toss the apples: Preheat the oven to 375°F and line a rimmed baking sheet with foil. Toss 3 large apples with 1/3 cup granulated sugar, 2 tablespoons lemon juice, 1/2 teaspoon cinnamon and 1/4 teaspoon salt, then scrape everything into a 2-quart baking dish.
• Make the topping: In the same bowl, combine 3/4 cup flour, 1/4 cup light brown sugar and the remaining 1/4 teaspoon salt. Add 1/2 cup cubed room-temperature butter and mash it in with your fingers until crumbs form.
• Fold in the cornflakes: Add 1 1/2 cups cornflakes and fold them into the crumbs with your hands. Then squeeze the mixture into clumps and sprinkle it over the apples.
• Bake the crisp: Set the baking dish on the prepared baking sheet and bake for 55 to 60 minutes. It's done when the top is golden and the juices bubble, so cover it loosely with foil for the last 15 minutes if it browns too fast.
• Cool the crisp: Let the crisp cool for about 10 minutes once it comes out of the oven. That gives the juices time to thicken so they don't run when you scoop.
• Cook the butterscotch: While the crisp cools, melt 4 tablespoons butter in a small saucepan over medium heat. Add 1/2 cup dark brown sugar, 1/2 cup heavy cream and 1 teaspoon vanilla, then bring it to a boil and cook for about 5 minutes until thickened.
• Cool the sauce: Remove the sauce from the heat and let it cool for about 10 minutes. It thickens a little more as it sits.
• Serve with ice cream: Drizzle the crisp with some of the butterscotch sauce. Serve it with butter pecan ice cream and pass the remaining sauce at the table.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different apple for this crisp?

Any firm, crisp apple works, like Honeycrisp, Braeburn or Granny Smith. Granny Smith is more tart, so it balances the sweet topping and butterscotch nicely. Avoid soft apples, since they turn mushy in the oven.

How do I store leftover apple crisp?

Cover the dish and keep it in the fridge for up to 3 days. Reheat single portions in a 350°F oven for about 10 minutes so the topping crisps back up. The microwave works in a pinch, but the cornflakes will soften.

Can I make the butterscotch sauce ahead of time?

Yes, it keeps well in a covered jar in the fridge for several days. Warm it gently in a saucepan or the microwave before serving, because it firms up when cold. Stir in a splash of cream if it seems too thick.

Can I swap the cornflakes for oats?

You can, and you'll get a more traditional oat crisp topping. The cornflakes give extra crunch and a toasty flavor, though, so I'd stick with them the first time. If you swap, use the same amount.

What's the biggest mistake with apple crisp?

Skipping the foil-lined baking sheet is the most common one. The juices bubble up and drip, which makes a smoky mess in your oven. Another is leaving the butter too cold, which makes the crumbs hard to mash into clumps.