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Pumpkin Strata with Apple Crisp & Spiced Coffee

Warm up your taste buds this fall with our savory pumpkin black bean soup. Then say goodbye to bland stratas with this seasonal Italian pumpkin variation. Butterscotch Apple Crisp and Spiced Coffee team up for dessert.

Rate & Review

This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy.

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recipe

Ingredients:

  • 1 tablespoon olive oil
  • 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
  • 1 red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried thyme
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (14.5 oz.) no-salt added diced tomatoes, undrained
  • 1 can (14 fl. oz.) vegetable broth
  • 1/2 cup water
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon cayenne pepper or more to taste

Directions:

HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.

reviews

Review This Recipe
  •  Star(s)

    Vegged-out Pumpkin & Black Bean Soup

    Dorothy Reed from

    This is the most delicious soup we've enjoyed in a long time. It has become a favorite dish. Also it is very attractive. I don't always ahve vegetable broth around so it can be made with chicken broth. Be sure to stock up on Libby's pumpkin because super markets treat it as a seasonal product.

  •  Star(s)

    This Is A "Keeper!"

    Diana Decker from Kerhonkson, NY

    Had to try it, out of curiosity! It's excellent! It's a thicker, hearty soup with lots of flavor, very easy to make, very tasty & very pretty! My husband felt it was a little on the sweet side - we just added a little extra cayenne pepper to counterbalance that & it was fantastic! I'd definitely make this again!

  •  Star(s)

    Tasty and Healthy

    Lois Soule from CHARLOTTE, NC

    I made this soup for lunch one day this week. My husband liked it a lot, he thought there was some kind of meat in it because it was so thick and hearty. We really enjoyed it.

  •  Star(s)

    Perfect for a cold day

    Alison Jamieson from ,

    It's simple: it's delicious and easy to make. I can see making this over and over.

  •  Star(s)

    Better than you might think!

    Kristine Pruett from Dallas, PA

    Excellent soup. Very surprising. As others said, you can't taste the pumpkin - it only adds body to the soup. It needed that "something" so I added a heap. Tbsp of br sugar and a couple dashes of chili pwdr. Definitely making this again.

  •  Star(s)

    Tasty

    Leanette Weiner from

    This recipe was pretty good, but I was disappointed because I couldn't taste the pumpkin AT ALL. It is still a tasty, hardy veggie soup. I ended up adding a second can of pumpkin, a can of stout instead of water, a dash of cinnamon, brown sugar, hot sauce, and black pepper. Came out great, but again, could barely taste pumpkin.

  •  Star(s)

    Very tasty soup

    REBECCA SWANSON from Franklin, TN

    This was a hit at our house. The only change I made was using RO*TEL Tomatoes and Green Chilies instead of the diced tomatoes and cayenne pepper.

  •  Star(s)

    YUM---

    Pam Crimmings from WI

    I tried this tonight, but I added browned hamburger and crushed red pepper, then sprinkled Parmesan on top w/onions. Will definitely make this again.

  •  Star(s)

    Vegged out Pumpkin and Black Bean soup

    Karla Roy from Bellevue, NE

    I made this recipe and thought it was very good. I even thought that next time I will add some chili powder to it. We like a little more zing so I did add more cayenne Pepper then it called for. This soup hit the spot.

  •  Star(s)

    Surprisingly good!

    NICOLE RENNER from Wyanet, IL

    Made it as-is except for the addition of the cayenne because I didn't have any. I was a bit skeptical but it was odd enough to try and it was really good. I was afraid of that pumpkin taste but you couldn't taste it; the flavors really blended well. Loved the addition of the onion pieces on top, served it with cornbread and it was very filling and super easy to make.

  •  Star(s)

    GREAT PUMPKIN SOUP!

    CYNTHIA RIZZOLO from Livingston, NJ

    I just made this soup; it is really excellent!! I plan on making it often as it is low in points on Weight Watchers (2 for 1 cup, 5 for 2 cups). I can't really say enough about how good it is. It's filling and very delicious. The flavors of all ingredients mix...you don't really taste all pumpkin, give it a try!!!!!!!!!!Thanks Nestle

  •  Star(s)

    Flavorful

    LINDA KRASKEWICZ from Ashland, OH

    This soup was wonderful,I love the ease to prepare. I like my soup a little thicker so I mashed one can of beans and added it to the soup. It just gives it more body.

  •  Star(s)

    Delish and Nutrish

    Justin Castillo from Salem, OR

    Very healthy as long as you don't have allergies

  •  Star(s)

    so so good!

    Dorothy Reed from Sarasota, FL

    I was very surprised by the great blend of flavors. Did use chicken instead of vegetable broth. Added hot sauce and black pepper as I like a little more spice.

  •  Star(s)

    Skip the black beans, used pinto beans instead

    Susan Campbell from Grass Lake, MI

    This is a dynamite soup, and highly-recommended. I don't care for black beans, but you might like them. If not, use pinto beans, which are excellent! Thanks for sharing the recipe.

  •  Star(s)

    So Easy...So Tasty....So Healthy

    Robin Ward from North East, PA

    Want a healthy impact on your diet that doesn't compromise taste? Try this winner....it can be put together in minutes and is chock full of nutrition AND fiber. A few shots of hot sauce, extra pumpkin, and you can even throw in a can of sweet corn, too. You won't go wrong with this recipe!

  •  Star(s)

    veged-ot Pumkin an Black bean soup

    DIANNE CURTISS from Glen Gardner, NJ

    We are having very cold weather here and this soup hit the spot. I did not have the pumpkin, but did have sweet potato so I used that. It was very good and heated up the next day even better.


nutrition

Nutrition Facts

Serving Size: 8 servings, 1 cup each

Servings Per Recipe: 0

  • Calories: 140
  • Calories from Fat: 20
  • Total Fat: 2.5g (4% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 9g (36% of DV)
  • Sugars: 4g
  • Protein: 7g
  • Vitamin A: 150% of DV
  • Vitamin C: 45% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Italian Pumpkin Strata is a dense, creamy vegetable-filled strata, or layered casserole that employs bread, cheese, milk, pumpkin and eggs to create a moist and delicious casserole you can cut into squares or wedges.

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recipe

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, finely chopped
  • 12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried marjoram, crushed

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

HEAT oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

COMBINE bread cubes, cheese and sausage mixture in a large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.

BAKE for 30 to 35 minutes or until set. Serve warm.

reviews

Review This Recipe
  •  Star(s)

    Amazing and So Easy

    M M from California

    This is incredibly delicious. I cut the recipe in half and baked it in an 8x8 pan and it came out great. I like the use of red and green bell pepper - would make it a festive dish at a holiday party. Will definitely make this again!

  •  Star(s)

    Not Bad

    Jen Madsen from Colorado Springs, CO

    This sounds like a wonderful casserole, but it didn't have as much flavor as expected. I think I was expecting it to be sweeter because of the pumpkin. It was also a little "spongy". Next time I'll add a little brown sugar, cinnamon and nutmeg to the pumpkin mixture, and leave out some of the bread cubes. It was good enough to make me want to try again with some adjustments.

  •  Star(s)

    Wow!

    Tracy Halphide from Newport Beach, CA

    My kids loved this recipe! I served the Italian Pumpkin Strata for dinner with roasted asparagus. Everyone asked for seconds!

  •  Star(s)

    Interesting Flavor

    Amy Lambermont from Olmsted Twp, OH

    My family enjoyed the flavor of this recipe, and it smelled wonderful cooking. We served it with a tossed salad. Some family members wanted more spice so a created a little bowl of mixed spices from the recipe and put it on the table so they could add a pinch if they wanted.

  •  Star(s)

    mix it up

    teesh randall from Idaho Falls, ID

    i loved it because it's new and different and taste excellent. when you can find a great recipe like this it's a steal.

  •  Star(s)

    Seasonal taste, but bland

    Diane McSweeney from Federal Way, WA

    This is a very easy to make brunch dish, but could use some more flavor! I will double the spices next time and use less bread. My family needed to cover it with salsa (a delicious mango-peach salsa bought at our warehouse store) to give the strata some zip. I enjoy the seasonal flavor of the pumpkin, but I will be working with this recipe to make it more flavorful.

  •  Star(s)

    Very, Very good

    Jan Wilkins from

    Enjoyed this very much! Who'da Thought it! Will Definitely make again.

  •  Star(s)

    different but delightful

    Elizabeth Ray from Corona, CA

    I have made stratas before, and all of them were basically the same this one is different, but very good. I'll keep this recipe.

  •  Star(s)

    Italian Pumpkin Strata

    Rebecca Barclay from TUCSON, AZ

    Was also MY first time making a strata, had to half this recipe, but it came out GREAT!! I made it the night before, put in fridge, then popped into oven and we had for Sunday Breakfast! This dish will work for all 3 meals, by itself or as an addition. For the gal who doesn't love pumpkin. I believe any type of squash will do, but you'll have to cook them first, then puree - no skins - so that'll take a bit more work. However, it'll come out tasty, I'm sure! Good Luck and keep Baking, Rebecca in Tucson,AZ

  •  Star(s)

    Pumpkin Strata

    Susie Schmitz from Groton, CT

    This recipe sounded sooo good that I had to try it- It was easy to make, but worth it-It is a good side dish . It is rich. Enjoy

  •  Star(s)

    Very Tasty

    ann ferraro from Watertown, MA

    Liked the recipe very much. I changed a few things...added more pumpkin and reduced amount of milk a tad. Made it the night before and popped it in the oven in the morning. Fast and delicious for my company.

  •  Star(s)

    Interesting recipe

    cheryl mayfield from Las Vegas, NV

    It sounds interesting. I like the idea of adding more garlic. Anyone hate the pumpkin?

  •  Star(s)

    Pumpkin Strata

    Debbie Nordfors from KIRKLAND, WA

    This was easy to make and tasted great. My husband really enjoyed it. I didnt use all the liquid as the dish was full, and it turned out just fine.

  •  Star(s)

    good

    Stacy Crozier from SOUTH BEND, IN

    I am not big on pumpkin but that sound pretty good. I will have to give it a try.

  •  Star(s)

    love it!!!

    Karla Barriga from El paso, TX

    This was my first time making any kind of strata, but it was delicious and everybody loves it... Thank you very much for this recipe

  •  Star(s)

    Full of Flavor!

    Holly McFarlain from CANTON, GA

    I loved this dish! It was very hearty and simple to prepare.

  •  Star(s)

    Great

    Alyssa Schaffer from STEVENSON RANCH, CA

    Finally something that uses leftover pumpkin and tastes great.

  •  Star(s)

    pumpkin strata

    STEPHANIE WOODWARD from HOCKLEY, TX

    Wow what a great way to use healthy pumpkin. Tastes great just the way it is.

  •  Star(s)

    Great recipe

    Robin Chandler from GREENWICH, OH

    I quartered this recipe to serve 2-3. I made it again to use up the unused ingredients & liked it even better the second time.

  •  Star(s)

    Italian Pumpkin Strata

    Ann Steffiare from CAPE NEDDICK, ME

    This was so easy to make my husband was a little apprehensive about it....but he enjoyed it.I had better luck with reheating it in the oven than the microwave, but it was still tasty. I will be making it for our next family brunch!!

  •  Star(s)

    Pumpkin Makes It Delicious

    Jean Baxter from Rochester, NY

    Our family loves anything with pumpkin. We used chopped apple poultry sausage for a healthy twist in place of pork sausage. It was delicious, filling, and had a great texture. We'll definitely make this again.

  •  Star(s)

    Worth making this!

    Suzanne Barnes from Maricopa, AZ

    All though it takes a bit longer than 20 minutes to prep this dish it is awesome! I used hot (spicy) Italian sausage and always use double the garlic than what ever a recipe calls for :-) I also used fire roasted red peppers. This is a crowd pleaser and I will bring this dish to all the family get-togethers. It is so tasty!

  •  Star(s)

    Italian Pumpkin Strata

    Ruth Minsk-Whitehead from OCALA, FL

    I can only describe this dish as "INCREDIBLE". I did not tell my husband what I was making, just made it and put it in front of him. He had three helpings.

  •  Star(s)

    Great Recipe--Very Flexible!

    M. Schaefer from

    The turkey sausage I buy comes in an 18-20 oz. package. After browning the meat I removed a portion to leave about one pound in the pan and continued on with the recipe. It was very good, but I realized I could have used ALL the meat and each serving would have had a tad less bread carbs and a bit more protein per serving. I didn't have access to the hot Italian sausage so I added about 1/2 t. red pepper flakes. I used whole grain bread--actually pita breads--but any bread would work fine. I imagine well-seasoned chicken breast(ground or diced)would work for the meat too. I will probably try this strata with leftover cooked chicken/turkey (from a roast or soup)--just add sausage type seasonings.

  •  Star(s)

    Yummy

    Ren from Harrison Township, MI

    Served for my daughter's engagement brunch. Folks thought it had a Mexican flavor to it. Recommend these improvements. Only 8 cups of bread/ day old would have worked better; 8 eggs to firm up the consistency. Otherwise, very nice. Second day is even nicer (ther wasn't much left over :?) so that says a lot!

  •  Star(s)

    A REAL Keeper

    Fran Ritter from La Junta, CO

    I was looking for a turkey strata recipe, found this & won't want a bland strata ever again. Wonderful!!

  •  Star(s)

    Great for company!!!!

    Karen Gores from Effie, MN

    Was having company for supper and made this. I got so many compliments. Everyone wanted to know where I got the recipe. Will make many times over. Loved it!

  •  Star(s)

    Perfect Italian Pumpkin Strata

    LOUANN SMITH from Plano, TX

    Easy to follow recipe! Perfect results for friends or family! Results were better than I expected since I am a novice cook! Thank you Nestle!

  •  Star(s)

    Spiced up

    Melissa Auvil from WEST HAMLIN, WV

    After reading other reviews,I used half hot italian sausage and half sweet sausage and added a little more (about 1/4 TSP each of the spices)to insure a favorful strata for our church homecoming. It was a big hit and everyone was surprised that it had pumpkin in it!

  •  Star(s)

    Italian Pumpkin Strata

    Julie Mudgett from Moline, IL

    I prepared it to the T of the recipe. Next time I will use a hot sausage, more cheese and a few spices. I definitely love getting the pumpkin nutrition but I like a little more wow.

  •  Star(s)

    Italian Pumpkin Strata

    ARLENE PERDUE from LAS VEGAS, NV

    The smell alone makes you want to just dive in to eat. The taste and texture was really good. The family really enjoyed it.

  •  Star(s)

    Italian Pumpkin Strata

    JIM APLIN from ORLANDO, FL

    This is so good you'll want to make 2 if it's for a get together of any kind. My co-workers enjoyed this so much they wanted the recipe and another peice. It's easy to make and so yummy for the tummy.

  •  Star(s)

    The office loved this!

    Chris First from ALBION, PA

    Made this for a Birthday Brunch at the office. Served with sparkling orange juice and a fruit salad. Everone enjoyed this and asked for the recipe. Will make this again when serving a lot of people.

  •  Star(s)

    Excellent for Pot Lucks

    Rosemary Swage from GREEN BAY, VA

    I made this for a church function and it was a big hit! It went into the list of 'favorites' and I will make it again, for home, and for pot lucks. Very moist and tasty, easy to make.

  •  Star(s)

    Something Different

    Georgia from Utah

    This recipe was easy to make and tasty. I'm not a terribly huge fan of sausage so next time I'd probably substitute it for ground turkey. Overall, it had a decent flavor and it's something different for your pallette!

  •  Star(s)

    Healthier Italian Pumpkin Strata

    Nann Thomson from AVON, CT

    I made this recipe "a day ahead" substituting turkey sausage meat, olive oil and low fat mozzerella cheese for the original ingredients listed. While this made it even healthier, it was not lacking in flavor and was enjoyed by all (from my 5 year old son to his 28 year old sister.) My husband and I added a glass of Italian wine and a salad and it seemed like a taste of Italy. (And it re-heated beautifully, even the leftovers.)

  •  Star(s)

    So Different

    Cheryl Quiroz from VALLEY VILLAGE, CA

    A wonderful treat...different....great tasting...great for holiday brunches.

  •  Star(s)

    A Trip to Tuscany!

    KATHY HARRINGTON from BAYVILLE, NJ

    I made this recipe on an October Sunday afternoon. The pumpkin sounded quirky, and I was curious. Who dreamed up this heavenly combo? It is a rustic savory Italian bread pudding. Sausage, peppers, onion & garlic, baked with mozzarella cheese in creamy, pumpkiny smothered (pumpkin is a squash, remember?) cubes of Italian bread. Delicate spices. Mmmm! Try it, you won't regret it! Hearty main dish.

  •  Star(s)

    Surprise, Surprise, Surprise!!!!

    JAN WILKINS from Blytheville, AR

    Who would have thought....vegetable strata & pumpkin. I took this as a side dish to our church dinner. It was very, very good! Actually should rate it at 4-1/2.....It was gone in a hurry, but no one asked for the recipe. Of course, I am beginning to discover that no one will ask for a recipe from me, because that way when they ask for the dish, I have to make it....hmmmmmmmmmmmmmmm.

  •  Star(s)

    Unbelievably delicious!

    Laura Curtis from Tehachapi, CA

    This was absolutely fantastic. Don't let the pumpkin deter you! I used just fresh vegetables I had on had and no sausage--tomatoes, orange bell pepper and spinach, and instead of mozerella, I used pepper jack cheese. It's lighter and fluffier than quiche and takes much less time to cook. The pumpkin allows you to use fewer eggs and makes the dish much healthier! TRY THIS with your own variations--you won't be disappointed!

  •  Star(s)

    Gourmet!

    JOAN CIRAMI from BEVERLY HILLS, CA

    Made this for dinner with chicken italian sausage and focaccia bread (keeping it more italian). Was very light and tasty. No one guessed there was pumpkin hidden in there! I think next time I would add some ricotta cheese to make it even richer and some parmesan on the top for flavor. I did feel like it was a gourmet dish and it presented beautifully. Will definitely make it again for a buffet.

  •  Star(s)

    filling!

    Carine Nadel from LAGUNA HILLS, CA

    This really made a great potluck dish for a family birthday brunch. It was a great big hit w/ the kids (who never knew they ate some veggies!) Everyone asked for the recipes.

  •  Star(s)

    Fabulous

    April Knight from CAPE VINCENT, NY

    What a delicious and easy Christmas breakfast/brunch recipe. It was simple to do the preparation of cutting up the bread and vegetables the night before and minimal time in the kitchen Christmas morning to assemble. A terrific breakfast that bakes while you open presents with the children who are to impatient to wait for breakfast.

  •  Star(s)

    Sharon

    Sharon Sciarra from TRUMANSBURG, NY

    The Italian Pumpkin Strata is indeed moist and very flavorful. For Personal Preference I added Fresh Parsley and Parmesean Cheese. Definitely a nice change for the quick everyday menu :)

  •  Star(s)

    Italian Pumpkin Strata

    CHRISTINA BEEBE from COOPERSTOWN, NY

    Oh my gosh this is good! Great side dish for holidays. I guarantee no one will duplicate this dish at the potluck and you'll have them raving! This is one of my favorite recipes found on this site.

  •  Star(s)

    Italian Pumpkin Strata

    CHRISTINA BEEBE from COOPERSTOWN, NY

    Oh my gosh this is good! Great side dish for holidays. I guarantee no one will duplicate this dish at the potluck and you'll have them raving! This is one of my favorite recipes found on this site.

  •  Star(s)

    SURPRIZED

    DA ORLOSKI from MENTOR, OH

    NO ONE COULD HAVE CONVINCED ME THAT PUMPKIN SHOULDN'T JUST REMAIN IN THE PIE. UNTIL THIS RECIPE. FOR ALL YOU DOUBTING THOMAS' OUT THERE, IT'S REALLY GOOD!

  •  Star(s)

    Italian Pumpkin Strata

    dave wilder from boone, NC

    I love these easy and quick casseroles. The pumpkin flavor is the key to a really great dish.

  •  Star(s)

    Italian Pumpkin Strata

    A Ruvo from Connellsville, PA

    Served this with a side salad for supper one evening. My family liked it, they were happy with something different to eat.

  •  Star(s)

    Pumpkin strata

    Kati Davenport from Fort Leavenworth, KS

    This is unique and very good.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 12

  • Calories: 366
  • Calories from Fat: 163
  • Total Fat: 18.1g (28% of DV)
  • Saturated Fat: 7.9g (39% of DV)
  • Cholesterol: 119mg (40% of DV)
  • Sodium: 826mg (33% of DV)
  • Carbohydrates: 30.4g (10% of DV)
  • Dietary Fiber: 2.9g (12% of DV)
  • Sugars: 1.1g
  • Protein: 19.9g
  • Vitamin A: 14% of DV
  • Vitamin C: 19% of DV
  • Calcium: 41% of DV
  • Iron: 23% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Warm up the holiday season with this delightful Spiced Coffee (Café de Olla) drink featuring an alluring blend of brown sugar, zesty cinnamon and creamy NESTLÉ CARNATION Evaporated Milk.

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recipe

Ingredients:

  • 4 cups water
  • 1/2 cup packed piloncillo or packed dark brown sugar
  • 2 medium cinnamon sticks
  • 1/4 teaspoon anise seeds (optional)
  • 2 whole cloves (optional)
  • 3 to 4 tablespoons NESCAFÉ CLASICO Instant Coffee Granules
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Directions:

COMBINE water, piloncillo, cinnamon sticks, anise and cloves in medium saucepan. Heat over medium-high heat, stirring occasionally, until boiling. Reduce heat to low; cover. Cook for 15 minutes. Remove from heat; stir in coffee granules. Cover; steep for 5 minutes.

HEAT evaporated milk in small saucepan over medium-high heat. Whisk constantly until milk is frothy and comes just to a boil. Remove from heat.

STRAIN coffee through a fine sieve into individual serving cups. Serve immediately with frothed milk on the side.

reviews

Review This Recipe
  •  Star(s)

    more coffe please

    Mike Ledezma from Harlingen TX

    I made enough for 20 people and everyone loved the coffee great recipe!!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    Bring the fun of caramel apples into your kitchen with this Butterscotch Apple Crisp. Chopped nuts and oatmeal make for a chewy and delicious baked dessert perfect for crisp Fall nights.

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    recipe

    Ingredients:

    • APPLE LAYER
    • 2 1/2 lbs. tart apples, peeled and thinly sliced
    • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
    • 1/4 cup packed brown sugar
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • TOPPING
    • 1/2 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 1/4 cup (1/2 stick) butter or margarine
    • 1 cup chopped nuts
    • 3/4 cup quick or old-fashioned oats

    Directions:

    PREHEAT oven to 375° F.

    FOR APPLE LAYER:
    ARRANGE
    apples in 13 x 9-inch baking pan. Combine morsels, sugar, flour and cinnamon in small bowl; sprinkle over apples.

    BAKE for 20 minutes.

    FOR TOPPING:
    COMBINE
    flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle over apple layer.

    BAKE for an additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly. Serve warm with ice cream, if desired.

    reviews

    Review This Recipe
    •  Star(s)

      Sub. for the NESTLÉ® TOLL HOUSE® Butterscotch Fla

      Em Lenhart from Acme, PA

      I don't keep NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels in the house. But I always have choc. chips and they have to be Toll House. So I sub.ed them, also used July apples. Turned out prety good.

    •  Star(s)

      The Best!

      Natalie K. from Warsaw, IN

      I absolutely love making (and eating) this apple crisp! I fix mine a little differently though - I toss the apple slices in the flour, cinnamon, and brown sugar and pour the remaining on the layered apples; then I melt the butterscotch pieces over the stove and stir in some milk to make a liquid/paste, then I pour that over my layered apples. Anyway you do it, this is one delicious recipe - everyone I've given some to says the same!

    •  Star(s)

      Necessity, The Mother of Invention

      ellen ward from Hurleyville, NY

      This evening I attempted to start the recipe and found no oatmeal in my pantry. Necessity is the mother of intenvtion so I substituted instant oatmeal packets for the oatmeal. I also just used my apple corer peeler and left skins on all my apples adding more fiber to the recipe and saving me alot of time. Can't wait until it comes out of the oven. I'm drooling as it smells SO good in my kitchen.

    •  Star(s)

      Butterscotch Apple Crisp

      Laura Nost from Bear, DE

      My recipe for apple crisp varies alittle from this, but i added the butterscotch morsels to mine, and talk about fantastic! my husband loves the apple crisp, but he also loves butterscotch. so needless to say! it is now his all time favorite.!!!!

    •  Star(s)

      Amazing Apples

      Adena Henning from NORTH BRANCH, MN

      I love Apple crisp, so I am always trying different recipes. This one is fabulous! My family also loves it and has been begging me to make it again!

    •  Star(s)

      Easy & delicious

      VICTORIA M from North Dallas, TX

      This recipe was easy to make, and tasted even better the next day. Serve with vanilla ice cream and watch it disappear!

    •  Star(s)

      Good Recipe

      cherlyn hawke from OKLAHOMA CITY, OK

      I tried this recipe and it was great as far as I was concerned. Everyone else thought it could use a little more sugar.

    •  Star(s)

      Easy & Yummy

      Evonne Robertson from FRASER, MI

      The butterscotch and apple crisp are easy to make and are very yummy. My family wants me to make this recipe again soon. Which won't be a problem because it is so easy.

    •  Star(s)

      special treat

      laura shaw from SELMA, NC

      This recipe is very tasty, especially with whip topping.

    •  Star(s)

      Oh My Gosh!

      Jackie Bogedahl from TORREY, UT

      I made this for desert tonight. I didn't have any butterscotch chips but did have the Caramel/Chocolate Swirls. I used those and they were really good. My only complaint was the topping was dry. Maybe it is because of our dry climate but I will use more butter in the topping next time.

    •  Star(s)

      Very good!

      Loretta Sacher from CELINA, OH

      The butterscotch flavor really adds to this dish.

    •  Star(s)

      c, brandt swanton oh

      cassandra brandt from swanton, Oh

      The kids and I had a blast making it. It goes well with Ice cream.

    •  Star(s)

      Butterscotch Apple Crisp

      Patricia Davidson from PALMYRA, TN

      This recipe is great! I used the entire 3-lb bag of Granny Smith apples and added just a tad more brown sugar. The butterscotch morsels were the perfect addition. The entire family loved it and it was gone in about 5 minutes - our oldest grandson will be 14 in December and he requested that I make it for him on his birthday. I have a feeling I will be making this one a lot.

    •  Star(s)

      yummy

      Donna Kranyik from BETHEL, CT

      I made this with the caramel swirl morsels instead of the butterscotch (which is also excellant!)...yummy! My whole family loved it . I love this recipe.

    •  Star(s)

      Very Good!!!!

      Cyndi Newton Ogden from TOWANDA, PA

      This receipe is really yum-o! I made it up and put into two smaller pans, that way I can give some away. I had some silvered almonds to add for the crushed nuts. Real rich. One receipe that I will keep. My family all love apple things.

    •  Star(s)

      Butterscotch Apple Crisp

      ANGELINA ROGERS from AKRON, OH

      Very good recipe. I had to tripple the amounts, and I used Splenda Brown Sugar. My guests and my husband asked for more, so I know I will be making it again. Great combo of flavors...........

    •  Star(s)

      quick dessert

      angelina saldana from BAKERSFIELD, CA

      I think I would have enjoyed this recipe more if I hadn't overcooked the apples; it really took a lot out of the flavor. But, it was fun and easy to make.

    •  Star(s)

      butterscotch apple crisp

      elaine hilton from LITTLE FALLS, NJ

      Simple and delicious!!! What a great idea! Everyone will LOVE this fantastic treat! Make some today.

    •  Star(s)

      Apple Crisp

      Don Born from TUCSON, AZ

      This is the best Apple Crisp I have had in a long time the butterscotch chips and nuts really make it. We had it warm with a little milk on it. But ice cream or whip cream would make it even better.

    •  Star(s)

      Butterscotch Apple Crisp

      Dawn Williams from MANHEIM, PA

      This makes for a great dessert. I made it for a moms get together and it was a hit. Everyone liked it because it was something different. It wasn't hard to make, either. I like trying new recipes. It was delicious. I'm glad I tried it.

    •  Star(s)

      The Wonderful Taste of Fall

      Helen Lane from WATERLOO, IL

      This is so good, and now that fall is here, so appropriate. Easy to make, and a real crowd pleaser. Thanks

    •  Star(s)

      Yummy Yummy Yummy

      Angela Grice from GRAND RAPIDS, MI

      I made this for my boyfriend and he loved it, he ate half the dish(not at one sitting)by himself. I thought that it was very Yummy and I will make this apple crisp many many times in the future.As a matter of fact I am making another one tonight.

    •  Star(s)

      butterscotch crisp

      CINDY MALLET from ATHOL, MA

      The best crisp I ever made butterscotch morsels do wonders for the dessert. Brings a nice taste it. Easy to make too.

    •  Star(s)

      Butterfscotch Apple risp

      Theresa Sadowniczak from SICKLERVILLE, NJ

      Made it for a party and everyone lovedd it. Was easy to do, delicious and I will make it aqain.

    •  Star(s)

      "crispy,delicious & mouth-watering"

      Sudha Hariharan from Markham, ON

      My mom-in-law who had just tasted it asked me, "just tell me what secret ingredient did you put that it is so crispy,delicious and mouth-watering all at the same time?" According to me that is the best compliment I have got ever!

    •  Star(s)

      Best Butterscotch Apple Crisp

      Linda Deslauriers from GRAND JUNCTION, CO

      What an easy and delicious recipe! My family told me that it was a "keeper" Two thumbs up

    •  Star(s)

      Made my guests say mmmmmmmm

      Tricia Tilley from Bay City , MI

      This is a great recipe. I made it for a group of friends, and they loved it. It made the house smell great too. I put a small scoop of vanilla ice cream with mine. Thanks for a great recipe.

    •  Star(s)

      Mom in Law to be Asked for the Recipe

      Debbie Humphreys from OWENSBORO, KY

      I was so suprised at how wonderful this was. My family loved it especially with vanilla bean ice cream on top. I sent some to my future Mother In Law, she called and asked for the recipe. I felt so honored that she would ask.

    •  Star(s)

      Delicious

      Julia Sastre from BRONX, NY

      Hello, I'm Julie from New York and I love me some butterscotch, and I love me some sweet apples, put that together and just imagin the sweet warmth of apples with a little crisp with just a hint of butterscotch and "WOW" what a rythm. But to top it off the ingredients and the measurements were all right on time. My pie came out great, the kids loved it. Thanks Very Best for you new ideas. Julie.

    •  Star(s)

      Not As Good As I Expected

      Becca Waltrip from Murrieta, CA

      I was very excited for this recipe, because I love butterscotch. But, when I made it I ended up being dissapointed. It wasn't really all that good...the flavor just wasn't there. (Oh, and it turned out behing much darker than the picture).

    •  Star(s)

      So easy and so wonderful!

      KRISTIN Ramey from Longmont, CO

      I made this for my holiday potluck lunch at work. First of all, my husband was jealous because it made the house smell amazing and it was almost impossible to keep our hands out of it at home! It disappeared so fast at work, and I've already emailed the recipe to my co-workers. It was a big hit and a great way to use the apples from our tree in the backyard! WONDERFUL! I am going to make it again!

    •  Star(s)

      Yummy

      Lisa Vogan from Ellwood City, PA

      This was so sweet! Just perfect with vanilla ice cream or a big glass of milk. It was easy and the kids and I had fun making (and eating) it.

    •  Star(s)

      Big Hit!!

      Yvonne Garcia from PORTLAND, OR

      Tried this recipe last night and was very pleased with the results. It was a big hit.

    •  Star(s)

      great

      EVA nichols from KIRBYVILLE, TX

      i fell in love with these they are great

    •  Star(s)

      Butterscotch Apple Crisp

      Ranee DeMott from Perrinton, MI

      This has a unique flavor that my family liked. However, they are used to more traditional (high sugar content) recipes. They like it much better with about twice the sugar called for. This would be a great recipe for a dieter - a low fat, low sugar dessert that satisfies the sweet cravings without a ton of calories.

    •  Star(s)

      Tastes great

      elizabeth gilliland from PEMBROKE PINES, FL

      Tastes great,but.. not very pretty. I dressed it up with whipped cream.

    •  Star(s)

      Great Apple Dessert!

      Mary Esso from Mentor, OH

      I love this recipe. It is simple, and the apples are complimented by the butterscotch chips-you can use more or less depending on how sweet you want it. A great way to enjoy the flavors of fall!

    •  Star(s)

      apple caramel crisp

      patricia phillips from CENTRALIA, IL

      This is soo good!. I just made this a little while ago for dinner. It made the house smell wonderful. We could not wait for dessert. It is all gone!! no leftovers

    •  Star(s)

      yummy

      heidi luna from Prineville, OR

      i really liked this recipe ! I love the crisp so i did double that,but it didnt need it it was great big family hit thanks

    •  Star(s)

      Outstanding!

      Lynda Setzer from PRESCOTT, WI

      I will never make a plain apple crisp again. This recipe was outstanding! Have made it three times now and everyone wants the recipe. I highly recommend trying this one, you won't be disappointed!

    •  Star(s)

      Butterscotch Apple Crisp

      jennifer barr from Cedar, MN

      I made this for my family and it didn't last very long. A very tasty apple crisp for fall.

    •  Star(s)

      Yummy

      Patti Kemp from SCHWENKSVILLE, PA

      This was very easy to make and was very tasty. I don't like Butterscotch, so I used the caramel and milk chocolate swirled morsels.

    •  Star(s)

      Butterscotch Apple Crisp

      DONNA KISER from FORT DEFIANCE, VA

      This is a very easy recipe. I only had a cup of butterscotch morsels on hand, but still gave it great flavor. I think the topping needs to have a little more sugar in it, not quite sweet enough for my taste. Overall, very good and I will be making this again.

    •  Star(s)

      Perfect everytime

      Jill Darin from Geneseo, IL

      I have a Nestle cookbook that I have used for at least five years. This recipe is in it. I always make it in the fall when the apples are ripe. It never fails to get rave reviews. I have served it warm and cold, it doesn't matter, it's just good. It doesn't last long at a party or at home.

    •  Star(s)

      UMM UMMM GOOD!!!

      Cynthia Trowbridge from FARMINGTON HILLS, MI

      One of my daughters invited my husband & me & our other daughter & her husband to dinner. I was bringing a strawberry-rhubarb pie & my other daughter said she didn't like that kind of pie. she asked me to also make an apple dessert. I saw this recipe & decided to make it. Everyone loved it even the one daughter who doesn't like apple desserts loved it. I will make it again and it is easy to make.

    •  Star(s)

      Delicious!!

      ANNE STEELE from MORRISVILLE, NC

      I made this for Father's Day for my husband who loves apples and butterscotch. Very easy and very good. This is a definite keeper! The only thing that I would do differently from now on is use less butterscotch chips. It was a bit sweet for us. Other than that it was wonderful.

    •  Star(s)

      so great!!

      Amy Meyer from LAS VEGAS, NV

      this is perfect and I will keep this recipe forever! Truly a fantastic recipe!!

    •  Star(s)

      Thoroughly enjoyed it!

      Jan Wilkins from BLYTHEVILLE, AR

      Made this for supper! Then had enough to share with the neighbors....They laugh at me, but I can't make a dessert for 2! Anyway, I give this one a 5-Star.

    •  Star(s)

      BUTTERSCOTCH APPLE CRISP

      LYNNE KRIEGER from YACOLT, WA

      ABSOULTLY THE BEST. MADE TWICE IN A WEEK-END. EVERYONE RAVES AND WANTED MORE. ADD BLUEBERRIES THE SECOND TIME.

    •  Star(s)

      Good change to a tired recipe

      LELANI LANDIS from SMITHFIELD, WV

      I liked the butterscotch flavor with the apples. My husband liked the originial recipe without the butterscotch. So I alternate between the two when I make apple crisp.


    nutrition

    Nutrition Facts

    Serving Size:

    Servings Per Recipe: 12

    • Calories: 370
    • Calories from Fat: 160
    • Total Fat: 18g (28% of DV)
    • Saturated Fat: 9g (47% of DV)
    • Cholesterol: 10mg (3% of DV)
    • Sodium: 60mg (2% of DV)
    • Carbohydrates: 48g (16% of DV)
    • Dietary Fiber: 3g (13% of DV)
    • Sugars: 35g
    • Protein: 3g
    • Vitamin A: 2% of DV
    • Vitamin C: 8% of DV
    • Calcium: 2% of DV
    • Iron: 8% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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