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Breakfast Streusel Casserole made with Rustlin’ Rob’s Apple Butter

Heat Level: Mild
Category: Breakfast, Dessert

INGREDIENTS:
  • 5 granny smith apples (the more spots, the better!), peeled, cored and diced
  • 6 tbsp butter
  • 1 cup packed brown sugar
  • ½ tsp cinnamon
  • Pinch of nutmeg
  • 1 tsp corn starch
  • 2 tbsp warm water
  • 6 large croissants, chopped into chunks (these are pre-made croissants from your local grocery store bakery section.)
  • ½ cup heavy cream
  • ½ cup Rustlin’ Rob’s Apple Butter
  • 3 eggs, lightly beaten
  • ⅛ tsp cinnamon
  • ¾ cup powdered sugar
  • 4 tbsp Heavy Cream
DIRECTIONS:
  1. Preheat oven to 375°F.
  2. In a large skillet, melt butter over medium heat.
  3. Add brown sugar and stir until incorporated.
  4. Add cinnamon and nutmeg, mix well.
  5. Add diced apples and stir to coat. Simmer mixture for 5 minutes or until apples are soft and to the desired texture. I recommend tasting one to see if it's soft enough.
  6. In a small bowl combine cornstarch and water. Mix well and add cornstarch mixture to apples and stir. Remove from heat and set aside.
  7. In a 9x13 casserole dish, lay out croissant pieces, spreading out so they cover the bottom of the pan.
  8. Top croissants with apple mixture. Spreading evenly over croissants.
  9. In a separate bowl combine heavy cream, apple butter, eggs, and cinnamon. Mix well.
  10. Pour apple butter mixture over croissants and apples.
  11. Bake for 25 minutes.
  12. While casserole is baking, in a small bowl combine heavy whipping cream and powdered sugar 1/4 cup at a time. Add more heavy cream 1/2 teaspoon at a time if needed. Mixture should be thick but should drip from spoon when held in air.
  13. Remove casserole from oven; allow to sit for 5 minutes.
  14. Drizzle casserole with icing and serve immediately.

ADAPTED FROM: numstheword.com
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