Who said Apple Crisp is only good during fall? This delicious dessert is good all year-round!
This dish appears on the Napa Rose menu at Disney’s Grand Californian Hotel & Spa from time to time but you don’t have to wait for it because now thanks to D23 we have the recipe so you can make it at home!
Take a look:
INGREDIENTS:
Apple Crisp filling
- 1 1/2 pounds of crisp apples
- 3 tbsp of unsalted butter
- 3/4 cups of sugar
- 1/4 cup of fresh lemon juice
- 2 tbsp of Calvados (apple brandy)
- 2 tsp of cornstarch
Crumble topping
- 1 cup of all purpose flour
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 1/2 cup of oats
- 1/4 cup of chopped pecans
- 1/4 cup of shredded coconut
- 3 tbsp of unsalted butter
Manchego cheese ice cream
- 8 egg yolks
- 3/4 cup of sugar
- 2 cups of heavy cream
- 3 cups of half & half
- 1 vanilla bean split lengthwise
- 1/2 pound of Manchego cheese cut into 1 inch cubes
INSTRUCTIONS:
Apple Crisp filling
- Peel the apples and cut them into 1/4 inc dice and set aside
- Melt the butter in a large sauté pan over medium heat, then add the sugar and stir for 2 minutes until the sugar melts
- Add the apples and cook for 3 minutes or until the apples begin to soften
- Combine the lemon juice, Calvados and cornstarch in a small bowl and mix until the cornstarch is dissolved
- Add the mixture to the pan with the apples and cook for 4 minutes until the juices thicken
- Serve warm
Crumble topping
- Preheat the oven to 350 F
- In a large bowl combine the flour, sugar, brown sugar, oats, pecans and coconut and stir well
- Melt the butter and then slowly add it to the mixture
- Pour the mix onto an un-greased cookie sheet, breaking up large clumps with your fingers
- Bake for 10-14 minutes and set aside to cool
- Break up any remaining big pieces to achieve a crumbly consistency
Mango cheese ice cream
- Whisk together the egg yolks and sugar until is fluffy and set aside
- Combine the cream, half & half and vanilla bean in a saucepan over medium-high heat and simmer
- Add 1 cup of hot cream into the egg yolk mixture whisking constantly
- Pour the egg-cream mixture back into the saucepan and cook for 4 minutes stirring constantly, then pour mixture into a large bowl
- Add cheese cubes and stir
- Cool to room temperature stirring constantly. Once cooled pour it through a fine mesh sieve into a large bowl
- Discard cheese and vanilla bean
- Refrigerate custard until cold then freeze in an ice cream maker according to manufacturer’s instructions
Now is time to serve your Apple Crisp!
- Spoon apple filling into serving dish and sprinkle with crumble topping
- Serve with a scoop of Manchego cheese ice cream on the side or on top!
We hope you enjoy this yummy Apple Crisp recipe and had fun baking with your family!
From our friends at chipandco.com
Filed Under: Chip and Company Syndicated Content
