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1
For the Apple Mixture: Melt butter in a large saute pan, over medium heat.
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2
Add brown sugar and stir until completely incorporated.
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3
Transfer chopped apples to pan and stir until coated with sugar mixture.
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4
Cook for 5 minutes while stirring frequently.
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5
In a small bowl, stir together the corn starch and warm water.
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6
Add the corn starch mixture to apples and continue to cook/stir for 5 more minutes.
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7
Remove from heat and set aside while prepping the other ingredients.
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8
The apples should be soft and the liquid will be a syrup consistency.
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9
For the Casserole: Preheat oven to 375F.
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10
Whisk together the heavy cream, Musselman's Apple Butter, eggs and cinnamon.
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11
Spray 9x11 casserole dish with non-stick.
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12
Place the bottom halves of the croissants in an even layer.
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13
Pour half of the apple butter/cream mixture over the croissants.
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14
Top with half of the caramelized apple mixture.
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15
Arrange the croissant tops in an even layer.
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16
Top with the remaining cream mixture and apples.
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17
Pour all of the syrupy apple mixture over the casserole.
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18
Gently press down on the top with a wooden spoon or spatula.
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19
Bake at 375 for 25 minutes.
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20
Once lightly browned on top; remove from oven, glaze and serve.
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21
For the Glaze: Mix powdered sugar and heavy cream together with a fork until smooth.
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22
Drizzle over the Apple Fritter Casserole.
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23
(These measurements yield 1/2 cup of glaze.)
