Applescotch Dessert
Print This Recipe
Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987
Margaret R. Nebel, Davenport, IowaINGREDIENTS
1-1/4 cups packed brown sugar
1 tablespoon cornstarch
2 cups cold water
1/4 cup butter
1-1/2 teaspoons vanilla
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/3 cup shortening
3 cups chopped, peeled apples
3/4 cup milk
1 tablespoon sugar
1/2 teaspoon ground cinnamonFOR THE SYRUP - In a medium saucepan combine brown sugar and cornstarch. Stir in 2 cups of cold water. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Stir in 2 tablespoons butter and 1 teaspoon vanilla. Pour into a 13 x 9 x 2-inch baking dish.
FOR BISCUIT TOPPER - In a medium mixing bowl combine flour, the 1/4 cup sugar, baking powder, and 1/4 teaspoon salt. Cut in shortening until pieces are the size of small peas. Stir in chopped apple. Stir in milk and remaining vanilla until moistened.
Drop by tablespoons over syrup in baking dish. Combine the 1 tablespoon sugar and cinnamon. Sprinkle over topper. Dot with remaining butter.
Bake at 350 degrees for 50 to 55 minutes.
Makes 10 to 12 servings