Individual Fruit Crisps With Cinnamon Vanilla Ice Cream Food

INDIVIDUAL APPLE CRISP

Steps:

• Preheat oven to 375°F. Toss apple, lemon juice, 2 tsp. brown sugar, and 1/8 tsp. cinnamon in a medium bowl, then pack into baking dish.
• Mix flour, pecans, butter, salt, and remaining 1 Tbsp. brown sugar and 1/8 tsp. cinnamon in a medium bowl, squeezing and crumbling with your fingers until mixture comes together in little clumps. Scatter over apples.
• Bake crisp until apples are bubbling and top is golden brown, about 35 minutes. Serve with ice cream, if desired.

INDIVIDUAL FRUIT CRISPS WITH CINNAMON-VANILLA ICE CREAM

Steps:

• Make cinnamon-vanilla ice cream: Cover the bottom of an 8-inch square baking dish with one-third of ice cream; smooth into an even layer. Sprinkle with 1/2 teaspoon cinnamon. Repeat to make two more ice-cream layers, sprinkling each with 1/2 teaspoon cinnamon. Cover with plastic wrap, and freeze until ready to use, at least 45 minutes.
• Preheat oven to 350 degrees. Bring a medium saucepan of water to a boil. Cut a small, shallow X in the bottom of each peach. Blanch peaches until skins begin to loosen, about 30 seconds; drain. Peel and pit peaches, and then cut into 1/4-inch-thick wedges. Transfer to a bowl; toss with 1 tablespoon lemon juice, 1/4 cup brown sugar, the ginger, and 1 tablespoon cornstarch. Set aside.
• Put cherries in a bowl; toss with 1/2 cup brown sugar and remaining tablespoons lemon juice and cornstarch.
• Whisk together cornmeal, flour, baking powder, salt, the remaining 1/4 cup brown sugar, and the granulated sugar in a medium bowl. Blend in butter with a pastry blender or two knives until it resembles coarse meal. Stir in almonds. Squeeze to form a crumbly topping.
• Fill six mini foil pie plates (each 4 1/2 inches in diameter and 1 1/4 inches high) with fruit, three with cherry mixture and three with peach mixture. Transfer to rimmed baking sheets; divide topping among fruit pies. Bake until juices are bubbling, about 30 minutes. Let crisps cool slightly; serve warm with scoops of cinnamon-vanilla ice cream.

INDIVIDUAL FRUIT CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine blackberries, sugar, and cornstarch in a bowl. Place into an oven-safe ramekin.
• Combine flour, oats, sugar, butter, and allspice in a bowl; mix well to fully incorporate butter. Add to the top of the ramekin.
• Bake in the preheated oven until golden on top, about 20 minutes.

CINNAMON ICE CREAM WITH CINNAMON CRISPS

Steps:

• For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling.
• Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes.
• Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so.
• Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool.
• Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours.
• For the cinnamon crisps: Preheat the oven to 350 degrees F.
• Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture.
• Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside.
• Serve the ice cream with the cinnamon crisps.

CINNAMON-OAT PEACH CRISP

Steps:

• Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.
• Place a rack in center of oven; preheat to 350°F.
• Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
• Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60-70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
• Divide among bowls and top with large scoops of ice cream.