Butterscotch Crisp
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
There's something magical about butterscotch that just makes everything better, and this crisp is proof of that. What I love most is how simple it comes together in just twenty minutes of prep, making it perfect for when you want something impressive without spending all day in the kitchen. The oat flour adds a wonderful nuttiness while also providing heart healthy fiber, and honestly, the whole thing bakes up beautifully in about thirty five minutes. Whether you're serving it to guests or treating yourself on a quiet evening, this butterscotch crisp never disappoints. It's one of those recipes that feels fancy but costs very little to make, which is always a win in my book.
Ella x
Ingredients
- 200butter
- 400 gwhite sugar
- 200 gbrown sugar
- 150 goat flour
- 100 gall-purpose flour
- 20 gbaking powder
- 10 gsalt
- 150unsalted butter, melted
- 2eggs
- 1 mLvanilla extract
- 100 mLheavy cream
- 400butterscotch sauce
Detail level
Instructions
- 1
Preheat the oven to 170°C (335°F).
Tip: Line an 18x18cm baking dish with parchment paper.
- 2
In a medium saucepan, melt the butter over low heat. Add the brown sugar, oat flour, flour, baking powder, and salt. Stir until the mixture forms a crumbly crust.
Tip: Press the mixture into the prepared baking dish.
- 3
In a separate saucepan, whisk together the melted butter, eggs, vanilla extract, and heavy cream. Bring the mixture to a simmer over medium heat.
Tip: Reduce the heat to low and cook for 5 minutes, or until the sauce thickens slightly.
- 4
Pour the butterscotch sauce over the oat crust. Smooth the top with a spatula.
Tip: Bake for 25-30 minutes, or until the filling is set and the topping is golden brown.
- 5
Remove from the oven and let cool for 10 minutes. Drizzle with butterscotch sauce and serve warm.
Tip: Optional: top with additional butterscotch sauce and chopped nuts for extra indulgence.
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