Spiked Apple Crisp Shooters

With fall upon us, it’s time to break out warm desserts~which I love, love, love to do~~I’m not cooking right now at this point of time (more on that later) but in a few weeks, I will be cooking up a storm!! I’m going to post recipes here on my blog as my ‘cookbook’ to refer to as I find recipes online..Credit to the author/cook will ALWAYS BE GIVEN!


. This super-easy apple crisp recipe has an added kick and is a great way to use your fall apple harvest. You’ll love it!

PREP TIME 20 mins    TOTAL TIME1 hr.   (10) servings

Apple Crisp

4 medium tart apples, chopped (about 4 cups)

1/2 cup granulated sugar

1/4cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butterscotch schnapps

1/2 cup butter, melted

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

Cream Layer and Topping

1 cup whipping cream

1 tablespoon butterscotch schnapps or any-non alcoholic syrup/flavoring

1 tablespoon powdered sugar

Caramel topping, if desired (most definetely)!!!

  • 1 Heat oven to 375ºF. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, toss apples, granulated sugar, brown sugar, cinnamon and 1/2 cup schnapps. Spread in pan.
  • 2 In medium bowl, mix melted butter and cookie mix. Spread on top of apples.
  • 3 Bake 40 minutes.
  • 4 Meanwhile, in chilled medium bowl, beat whipping cream, 1 tablespoon schnapps and the powdered sugar with electric mixer on medium-high speed until stiff peaks form.
  • 5 To serve, alternately spoon warm apple crisp and cream mixture into small glasses. Top each with caramel topping. Serve immediately.


3 thoughts on “Spiked Apple Crisp Shooters

  1. Pingback: Fiery drinks for fall | Rufus' Food and Spirits Guide

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