Fruits , Desserts

Apple crisp

Apple crisp
  • Preparation 40 min
  • Cooking 45 min
  • Servings 6
  • Freezing Absolutely

When apple picking time comes, I always get really excited. Who doesn’t love colourful leaves and comforting soup? Well, obviously I’m not a fan of the cold, but at least I have this apple crisp to warm me up.

Cook mode
Add to favorites
Apple crisp

Ads

Apple mix

  • 3 large Lobo apples, peeled, cored and diced
  • 3 large McIntosh apples, peeled, cored and diced
  • 3 tablespoons cider
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Juice of 1/2 lemon

Garnish

  • 1 cup brown sugar
  • 3/4 cup quick cooking oatmeal flakes
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 pinch of salt
  • 1/2 cup cold semi-salted butter, cut into small cubes

Preparation

  • Preheat the oven to 375°F. Grease an 8”x8” baking dish.
  • In a large bowl, combine the ingredients for the apple mixture and mix well. Pour into the baking dish.
  • In another large bowl, except for the butter, put the ingredients for the filling and mix. Add the butter and mix with your hands to form peas.
  • Pour the mixture over the apples, spread and press lightly to even out.
  • Place in the oven and bake for 45 minutes until the top is lightly browned. Let cool down at least 30 minutes before serving.

Ads

To help you make this recipe

Our sommeliers suggest
Carmes de Rieussec 2020
Bordeaux, France
Produced by Château Rieussec, this very beautiful sautive is available on notes of cooked and compote apple, rhubarb, peaches and white flowers. On a fresh, persistent attack, and a creamy texture, it reveals at the end of the mouth beautiful aromas of butter. A must with this type of apple dessert. See the product
Quadrupel, 10%
Pie Braque
A Belgian-inspired brown beer, this quadruple will bring you fruity and sweet notes of figs, dates and candied fruits. These candied and stewed fruit aromas will join the stewed apple of the croustade. The slightly roasted flavors of the beer will be found in the roasted dessert. The richness of the beer (alcohol and residual sugar) will make it a liquid dessert that will further coat the dessert. To be drunk at room temperature with a scoop of ice cream. See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Apple crisp
Our sommeliers suggest
Carmes de Rieussec 2020
Bordeaux, France
Produced by Château Rieussec, this very beautiful sautive is available on notes of cooked and compote apple, rhubarb, peaches and white flowers. On a fresh, persistent attack, and a creamy texture, it reveals at the end of the mouth beautiful aromas of butter. A must with this type of apple dessert. See the product
Quadrupel, 10%
Pie Braque
A Belgian-inspired brown beer, this quadruple will bring you fruity and sweet notes of figs, dates and candied fruits. These candied and stewed fruit aromas will join the stewed apple of the croustade. The slightly roasted flavors of the beer will be found in the roasted dessert. The richness of the beer (alcohol and residual sugar) will make it a liquid dessert that will further coat the dessert. To be drunk at room temperature with a scoop of ice cream. See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Ads

 
 
 
 
 
 
Follow us