Instructions

• Preheat oven to 375°F.
• Melt butter in a large sauté pan, over medium heat. Add brown sugar and stir until completely incorporated. Transfer chopped apples to pan and stir until coated with sugar mixture. Cook for 5 minutes while stirring frequently. In a small bowl, stir together the corn starch and warm water. Add the corn starch mixture to apples and continue to cook/stir for 5 more minutes. Remove from heat and set aside while prepping the other ingredients.
  6 tablespoons Butter, 1 packed cup Brown Sugar, 1 teaspoon Corn Starch, 2 tablespoons Warm Water
• Whisk together the heavy cream, Musselman's Apple Butter, eggs, and cinnamon.
  ½ cup Heavy Cream, ½ cup Musselman's Apple Butter, 3 Lightly Beaten Eggs, ⅛ teaspoon Ground Cinnamon
• Spray 9x11 casserole dish with non-stick. Place the bottom halves of the croissants in an even layer. Pour half of the apple butter/cream mixture over the croissants. Top with half of the caramelized apple mixture. Arrange the croissant tops in an even layer. Top with the remaining cream mixture and apples.
  5 Large Croissants
• Pour all of the syrupy apple mixture over the casserole. Gently press down on the top with a wooden spoon or spatula.
• Bake at 375° for 25 minutes. Once lightly browned on top; remove from oven, glaze, and serve.
• Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the Apple Fritter Casserole.
  ¾ cup Powdered Sugar, 4 tablespoons Heavy Cream