When I lived in Washington state, I LOVED going to the apple orchards. There was one, in particular, BelleWood Acres, that was my favorite. They have 31 acres of high-density orchard with about 25,000 trees and 21 different apple varieties! The entire farm is 62 acres with a UPICK apple orchard, pumpkin patch, corn maze, farm store/cafe, and award winning distillery. It’s like apple heaven!
I always went to BelleWood every fall season, several times to enjoy some SUPER fresh apples, cider while browsing the pumpkins, and shopping in their store. Now that I’m back in Texas, I miss it, especially this time of the year. This recipe was created in honor of BelleWood Acres in Lynden, Washington. Although eating these doesn’t magically transport me back there… it definitely makes me appreciate it! ENJOY!
What you need:
- 2 cups graham cracker crumbs
- 12 tablespoons melted butter
- 2 tablespoons instant butterscotch pie and pudding powder
- 1/2 cup powdered sugar
- 2 1/2 cups peeled & diced apples
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- Butterscotch ice cream topping
Preheat your oven to 350 degrees.
Spray mini muffin cups – I absolutely love my silicone mini muffin pan – they pop out SO easily and it cleans really nicely.
In a small bowl, combine the graham cracker crumbs, melted butter, pudding mix, and powdered sugar until well combined.
Spoon in 1 tablespoon + 1 teaspoon in each mini muffin cup, and pat each down onto the bottom and up the sides. I use a double shot glass to squish it down, then roll it around the sides. You’re creating a cup, so keep that in mind.
Bake 8-10 mins, or until golden. Let cool in the muffin pan.
In a medium sized bowl, combine the diced apples, sugars, flour and spices. Coat the apple bits.
In a small saucepan, cook the apples over low-medium heat until they are tender (about 10 minutes). Alternatively, you could put it in the microwave in 30 second bursts.
Scoop apple mixture into cups and bake an additional 5 minutes.
Allow the cookie cups to cool totally then drizzle butterscotch.
How about these fun fall recipes?
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures. I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.