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Spiked Apple Crisp Shooters

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  • Prep 20 min
  • Total 60 min
  • Servings 10
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Ready in only an hour, our spiked shooters use fresh apples and butternut schnapps to bring you the delicious taste of autumn (with a little added kick).
By Jessica Walker
Updated Mar 7, 2013
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Ingredients

Apple Crisp

  • 4 medium tart apples, chopped (about 4 cups)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butterscotch schnapps
  • 1/2 cup butter, melted
  • 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix

Cream Layer and Topping

  • 1 cup whipping cream
  • 1 tablespoon butterscotch schnapps
  • 1 tablespoon powdered sugar
  • Caramel topping, if desired

Steps

  • 1
    Heat oven to 375°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you do not like whipped cream, you can always serve with vanilla ice cream.

Nutrition

Nutrition Facts are not available for this recipe
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