8 Servings
1 Hour, 20 Minutes
Allergens
Butterscotch is basically a caramel made with brown sugar, and as this recipe contains white sugar and molasses, it’s really all the same thing. I used molasses here since it gives a stronger flavor, but you can sub with one cup plus one tablespoon of brown sugar if you don’t have molasses on hand.
Pour sugar into a small pot and cook over low heat until the edges begin to melt and turn brown. Stir gently until evenly melted and amber brown in color, about 20 minutes.
Add salt and parve butter, and whisk vigorously until fully incorporated and caramel is bubbling.
Add creamer and whisk vigorously until fully incorporated.
Add molasses and stir until fully combined. If small clumps remain, stir for another two to three minutes over low heat, then strain. Cool completely.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine flour, sugar, butter, cinnamon, and salt in a bowl.
Press about half of the mixture into a sprayed 10-inch (26-centimeter) round or nine- x 13-inch (23- x 33-centimeter) pan.
Layer sliced apples on top.
Drizzle one-third cup cooled butterscotch sauce over the apples.
Crumble the rest of the dough into crumbs over the apples. Bake for 45 minutes to an hour.
Notes:
You can easily turn these into bars by baking them in a square dish and cutting once they’ve cooled.
Food Styling- Renee Muller
Photography- Hudi Greenberger
I see that I am making much more sauce than the recipe calls for. What is the extra 2/3 of the sauce used for?
Seems like you could save the sauce for something else or keep in the freezer until the next time you make the dish.
Would really appreciate these questions answered please.
yes im wondering too.
making it now and not sure what to do
this recipe only uses 1/3 cup of sauce. what happens to the rest of the sauce?
recipe calls for drizzling 1/3 cup sauce over the apples. what happens to the rest of the sauce? it doesn’t get used?