Apple Crisp Recipe

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Apple Crisp

Yield: 6 servings

Apple Crisp

Cooked apples with a crumble topping and manchego cheese ice cream


    Apple Filling
  • 1 1/2 pounds crisp apples, such as Fuji or Braeburn
  • 3 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Calvados (apple brandy)
  • 2 teaspoons cornstarch
  • Crumble Topping
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 1/4 cup chopped pecans
  • 1/4 cup shredded coconut
  • 3 tablespoons unsalted butter
  • Manchego Cheese Ice Cream
  • 8 egg yolks
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 3 cups half-and-half
  • 1 vanilla bean, split lengthwise
  • 1/2 pound Manchego cheese, cut into 1 inch cubes


    Apple Filling
  1. Peel apples and cut into 1/4-inch dice.
  2. Set aside.
  3. Melt butter in a large saute pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
  4. Add diced apples, and cook about 3 minutes or until apples just begin to soften.
  5. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
  6. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken.
  7. Serve warm.
  8. Crumble Topping
  9. Preheat oven to 350 degrees F.
  10. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined.
  11. In a microwave-safe bowl, melt butter.
  12. Slowly add melted butter to the bowl, stirring to incorporate.
  13. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers.
  14. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.
  15. Manchego Cheese Ice Cream
  16. Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
  17. Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer.
  18. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly.
  19. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon.
  20. Pour mixture into a large bowl.
  21. Add cheese cubes and stir. Cool to room temperature, stirring occasionally.
  22. Once cooled, pour custard through a fine-mesh sieve into a large bowl.
  23. Discard cheese and vanilla bean.
  24. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer's instructions.

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