Apple Crisp Shooters Recipes

Steps:

• Heat oven to 375°F. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, toss apples, granulated sugar, brown sugar, cinnamon and 1/2 cup schnapps. Spread in pan.
• In medium bowl, mix melted butter and cookie mix. Spread on top of apples.
• Bake 40 minutes.
• Meanwhile, in chilled medium bowl, beat whipping cream, 1 tablespoon schnapps and the powdered sugar with electric mixer on medium-high speed until stiff peaks form.
• To serve, alternately spoon warm apple crisp and cream mixture into small glasses. Top each with caramel topping. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Steps:

• Heat oven to 350°F. In large bowl, stir together Shooters ingredients until well combined. Place mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, mix Topping ingredients with hands. Crumble topping over apples.
• Bake 35 to 45 minutes or until topping is golden brown.
• Meanwhile, in large bowl, beat Bourbon Cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high; beat until stiff peaks form.
• Spoon warm apple crisp into shot glasses. Top each with bourbon cream. Serve warm.

Steps:

• Heat oven to 350°F In large bowl, stir together Shooters ingredients until well combined.
• Place mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, mix Topping ingredients with hands.
• Crumble topping over apples.
• Bake 35 to 45 minutes or until topping is golden brown.
• Meanwhile, in large bowl, beat Bourbon Cream ingredients with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high; beat until stiff peaks form.
• Spoon warm apple crisp into shot glasses.
• Top each with bourbon cream.
• Serve warm.
• Note:To make this dessert even boozier, add a teaspoon of bourbon on top of the apple crisp after spooning it into the shot glasses.

Steps:

• Mix the Butterscotch Schnapps and the Sour Puss Apple Liquer in a Martini Shaker filled with ice. Shake well.
• Pour into shooter glasses and top with a sprinkle of Cinnamon.

Steps:

• Fill a martini shaker with a scoop of ice. Add the apple juice, rum, apple butter, caramel sauce and apple pie spice. Shake vigorously until thoroughly mixed and chilled, about 30 seconds. Strain the rum mixture into 4 shot glasses. Top with whipped cream and a drizzle of caramel sauce. Serve immediately.