Apple Crisp With Prune Tequila Ice Cream Food

APPLE CRISP WITH PRUNE TEQUILA ICE CREAM

Steps:

• Make topping:
• Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
• Preheat oven to 375°F.
• Make filling:
• Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
• Bake crisp:
• Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.

APPLE CRISP

Steps:

• Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
• In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

APPLE CRISP II

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
• Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
• To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
• Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

PRUNE AND APPLE CROUSTADE

Steps:

• Soak the prunes in Armagnac overnight (or perhaps use preserved prunes in Armagnac from a gourmet shop, which have even more flavor because they'll have macerated longer). Drain, pit and roughly chop, reserving the liquid.
• Melt 3 tablespoons of the butter in a saute pan and add the apples until soft, about 5 minutes. Sprinkle over 2 to 3 tablespoons of the sugar and continue cooking to caramelize, about 10 minutes more. Pour on about a tablespoon of the reserved Armagnac, flambe, and boil until the flames die out and the liquid has disappeared. Remove from the heat and taste. Depending on your apples, the mixture may need more acidity. If it does, add a squirt of lemon to taste. Stir through the chopped prunes.
• Heat the oven to 375 degrees F/190 degrees C. Set the ring part of an 8-inch/20 cm springform pan on a baking sheet.
• Prepare the pastry: Melt the remaining butter in a small saucepan or microwave. Working with one phyllo sheet at a time, prepare as follows: lay one sheet of phyllo on a clean surface and cut into three strips crosswise (not lengthwise). Brush one of the three strips with melted butter, sprinkle with a little sugar and a few drops of Armagnac. Lay another strip on top and repeat. Lay the final strip on top and brush with butter. Your single sheet of phyllo is now a three-layer-thick strip. Lay it in the center of the ring mold so that it runs from the middle out, and up and over the edge of the ring, like the spoke of a wheel. Continue with the remaining strips, laying them in around the ring slightly overlapping so that there are no openings.
• Spoon the prune and apple filling into the bottom of the mold. Fold the pastry strips up in over top, twisting somewhat as you go so that the top is a rustic landscape of papery peaks and valleys totally covering the top of the tart. Brush quite generously with butter and scatter over a scant handful of sugar. (You may have some butter and sugar left over once you're done. If you do, use them for something else. The same goes for the Armagnac, of which you will have a lot left: use it in fruit salad or let a piece of pound cake drink it up...or serve it in tiny glasses with dessert.)
• Remove the springform ring, leaving the formed croustade on the baking sheet. Bake until the pastry is fully cooked and golden, about 40 minutes. Remove from the oven, slide onto rack and cool. Serve with ice cream on the side or all on its own.

BROWN-SUGAR APPLE CRISP WITH VANILLA ICE CREAM

Steps:

• Preheat oven to 375.
• Butter 13x9x2" glass baking dish.
• Toss apples, 1/4 cup sugar, lemon juice, and lemon peel n prepared dish.
• Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl.
• Add butter and egg yolk and rub in with your fingertips until mixture forms moist clumps.
• Sprinkle topping over apples.
• Bake until apples are tender and topping is golden and crisp, about 28 minutes.
• Cool 20 minutes.
• Serve crisp warm with vanilla ice cream.

CHEESY APPLE CRISP

Steps:

• Arrange apples in four greased 13x9-in. baking dishes. Combine water and lemon juice; sprinkle over apples. Combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Gently stir in cheese. Spread over apples. , Bake at 350° for 30-35 minutes or until apples are tender and topping is crisp. Serve with whipped cream or ice cream if desired.

APPLE CRISP

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a small bowl combine cinnamon and nutmeg and set aside.
• In a medium bowl combine sliced apples, raisins, 1 cup of the pecans, and half of the cinnamon and nutmeg mixture.
• Place apple mixture in a greased 8"x8-1/2" square baking pan.
• In a separate bowl, combine brown sugar, flour, oats, salt, butter and the remaining cimmanon nutmeg mixture.
• With a pastry blender or fork, cut butter until a crumbly mixture is formed; stir in the remaining pecans.
• Pour mixture on top of apple mixture.
• Bake 30 to 35 minutes or until apples are tender and topping is golden brown.
• Serve warm with vanilla ice cream. Enjoy.