Applescotch Sundaes Recipe

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Applescotch Sundaes Recipe
Applescotch Sundaes Recipe photo by Taste of Home
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Applescotch Sundaes Recipe

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5 1 1
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"Oregon produces some of the best apples in the country, so we're always coming up with new and delicious ways to serve them," comments Jayne Schilling, who lives in Salem. "The sweet sauce with tender chunks of apple is heavenly over ice cream, gingerbread or pound cake."
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 5 cups thinly sliced peeled tart apples
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • Vanilla ice cream

Directions

In a saucepan, combine brown sugar, flour, water, lemon juice and salt; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Add apples; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender. Remove from the heat; add butter and vanilla. Stir until butter is melted. Serve warm or at room temeprature over ice cream. Topping can also be served over pound cake or gingerbread. Yield: 4-6 servings
Originally published as Applescotch Sundaes in Quick Cooking September/October 1998, p52

Nutritional Facts

1/4 cup: 261 calories, 6g fat (4g saturated fat), 15mg cholesterol, 269mg sodium, 54g carbohydrate (47g sugars, 2g fiber), 1g protein.

  • 1 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 5 cups thinly sliced peeled tart apples
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • Vanilla ice cream
  1. In a saucepan, combine brown sugar, flour, water, lemon juice and salt; stir until smooth. Bring to a boil; boil and stir for 2 minutes. Add apples; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until apples are tender. Remove from the heat; add butter and vanilla. Stir until butter is melted. Serve warm or at room temeprature over ice cream. Topping can also be served over pound cake or gingerbread. Yield: 4-6 servings
Originally published as Applescotch Sundaes in Quick Cooking September/October 1998, p52

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MY REVIEW
ryanalex010476 User ID: 1971408 24280
Reviewed Oct. 31, 2010

"Amazing!! I've had this recipe clipped for years and finally tried it. My only disappointment was that I didn't make it years ago! Definitely a family favorite."

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