Grilled Apple Crisp With Porter Toffee Sauce Food

GRILLED APPLE CRISP

Steps:

• If baking immediately pre-heat your grill to low. This recipe can be prepped ahead slightly and kept in the fridge, it also can be put on after other food has been cooked on the grill just ensure that the heat is switched to low before cooking.
• To make the crumb topping start by cutting cold butter into small pieces. Add the cold butter, flour, oats, brown sugar, baking powder, cinnamon, and a pinch of salt to a medium mixing bowl. Use a pastry cutter/two forks to mix the ingredients into a crumb topping, breaking up the butter into small chunks using the pastry cutter/ using the forks in a scissor cutting motion to mix everything into cumbles a little bigger than the size of peas. Transfer to a cool area (the fridge if possible) while making the filling.
• To make the filling start being peeling, coring, and slicing the apples. (I found that cutting each apple into 16 slices was the perfect size). Next in a medium mixing bowl add the flour, bourbon, cinnamon, vanilla extract, brown sugar, dash salt, and melted butter. Whisk ingredients together until combined. Combine the filling mixture and the apples, toss to coat entirely.
• Add the apple filling to a clean cast iron pan** spread out into an even layer. Gently sprinkle the crumb topping over the apples in an even layer. Cover tightly with aluminum foil.
• Trasfer the pan the the grill. Grill covered for 20 minutes.
• Uncover the pan and grill another 10 minutes or until cooked through and top is golden brown. Let rest for 10 minutes before serving. Best served with vanilla ice cream.

GRILLED APPLE CRISP

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the apples to a 10- to 12-inch cast-iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a course crumble. Sprinkle evenly over the apples.
• Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature.
• (Alternatively, you can bake this in an 8-inch square cake pan in a 350 degrees F oven for 45 minutes to 1 hour.)

GRILLED APPLE CRISP

Steps:

• Place the apple slices on a double thickness of heavy-duty foil (about 24x12 in.). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples. , Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Serve warm with ice cream if desired.

APPLE CRISP WITH TOFFEE SAUCE

Steps:

• Preheat oven to 350 F (180 C). Butter a 9x13 in (23x33cm) baking dish.
• Prepare the filling: In a large bowl mix together the 1/2 Cup sugar, 1/4 Cup flour, tablespoon of cinnamon, and half teaspoon of salt. Gradually add the 1 Cup light cream and the lemon juice, stirring until combined. Toss the apples with this mixture, and then spoon into the prepared pan.
• Prepare the topping: Mix together the 1 1/2 Cup flour, 1 Cup brown sugar, 2 teaspoons cinnamon, and 1/4 tsp salt. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the apples and pat down lightly.
• Bake 45 minutes.
• Prepare the toffee sauce: Combine the remaining 1 Cup brown sugar, 1/2 Cup butter and 1/2 Cup light cream in a sauce pan. Stir over low heat until the sugar is completely dissolved. Simmer until the sauce thickens.
• Serve the crisp warm with sauce poured over all.