Fall is the the time of year where everyone wants to get cozy around the fireplace after a day of leaf peeping, apple picking, and searching for that perfect pumpkin. What better way to end a quintessential fall day than with a rich and delicious apple crisp?
This recipe will warm the heart and sweet tooth with a quick, easy, and delicious favorite with a twist that is the perfect compliment to any fall gathering.
Apple Crisp
Active Time: 20 minutes
In Active Time: 30 Minutes
Makes 8 servings
6 Granny Smith or Macoun Apples
3 Tablespoons Butter, divided
1 Cup Cranberries whole
1/3 Cup Brown Sugar
1 Teaspoon Cinnamon
Pinch of Nutmeg
1/2 Teaspoon Ginger
Pinch of Salt
1/4 Cup Water
Topping
1/2 Cup Rolled Oats
1/2 cup flour
6 Tbsp Butter
1/2 Cup Brown Sugar
Directions:
Preheat oven to 350 degrees F. Slice apples into 1/4 inch slices. Melt 1/2 tablespoon of butter in a skillet on medium heat. Add apples, cinnamon, nutmeg, ginger, and salt. Sauté until fruit is a little soft. Add water and cover. Cook for another three minutes. Remove from heat and pour mixture into a casserole dish. In a small bowl, mix together remaining butter, brown sugar, oats, and flour with a fork until the mixture is moist, but still crumbly. Pour dry ingredient mixture on top of apples. Cover with tin foil and bake for 15 minutes. Uncover and bake for another 15 minutes. Serve warm with bourbon whipped cream.
Bourbon Whipped Cream
1 Cup Heavy Cream
2 Tablespoons Confectioner’s Sugar
1–2 Capfuls of Bourbon (or to taste)
Directions:
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add bourbon and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
Nutmeg Whipped Cream
1 Cup Heavy Cream
2 Tablespoons Confectioner's Sugar
1 Tsp Nutmeg
Directions:
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add nutmeg and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add nutmeg and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
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