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Ingredients
- Crumb topping:
- 6 Granny Smith apples, peeled, cored and diced
- 1/4 cup sugar
- 3/4 teaspoon cinnamon
- Pinch of salt
- 5 ounces of butterscotch chips
- 1/4 cup all purpose flour
- 4 ounces Stella Artois Cidre
- 3 tablespoons butter, cubed
- 1/2 cup brown sugar
- 3/4 cup all purpose flour
- 1/2 cup instant oats
- Pinch of salt
- 1/2 cup butter, softened
- 1/2 cup pecans, chopped
Preparation
Step 1
Filling: Combine the apples, sugar, cinnamon, salt, butterscotch chips, flour and Stella Artois Cidre. Gently stir the ingredients together. Add to the greased baking dish and spread the butter cubes evenly over the top.
Topping: In a separate bowl, combine the sugar, flour, oats and salt. Mix in the butter until pea-size lumps form. Fold in the pecans, and sprinkle the crumb topping evenly over the filling. Bake for about 45 minutes, until the apples are tender. Let cool for about 10 minutes. Serve with a scoop of cinnamon ice cream if desired.