It’s September! To me that means it is time for apple desserts. When I was at the grocery yesterday I spied Pillsbury Crescent Recipe Dough Sheets. These seemed like something I could make a dessert with and so today I made a Bourbon Caramel Apple Dessert. This is one that can be eaten as is or with some great vanilla ice cream.
Bourbon Caramel Apple Dessert
What you Need:
2 Pillsbury Crescent Dough Sheets
1 stick butter
1 cup dark brown sugar, divided
1 1/4 t. cinnamon
1 1/2 lbs. apples, peeled, cored, sliced
1/3 cup Bourbon
Melt 3 T butter and combine with 1/4 cup brown sugar and 1/4 teaspoon cinnamon in small bowl. Place one dough sheet in bottom of 9×13 pan and spread over dough reserving half of sugar mixture for top dough layer.
Melt 5 T butter in skillet over medium-high heat. Add apples and saute until beginning to brown. Add remaining brown sugar and 1 t cinnamon. Toss until syrup forms and add 1/3 cup bourbon. Cook until apples are tender.
Spoon apples over dough (continue to cook down sauce in skillet to thicken) and cover with a layer of dough. Add reserved sugar mixture to dough.
Bake at 350 for 15 minutes.
Cool 10 minutes before cutting. Serve with a spoon of bourbon sauce drizzled on top.