Maple Cardamom Apple Crisp Food

APPLE CARDAMOM CRISP

Steps:

• Preheat oven to 350 degrees. Position oven rack in the center. Grease a 9 x 13-inch pan or large round ramekin.
• Peel and core apples. Slice into think ¼-inch slices and place in a medium bowl. Toss apples with brown sugar, cardamom, ginger, lemon zest, and juice and cornstarch. Set aside.
• In a medium bowl, whisk together all the topping ingredients except the butter. Using your fingertips, work the butter into the topping and break until the mixture resembles wet sand.
• Toss the apples with a cup of the topping and place in a prepared pan. Scatter the rest of the topping on top of the apples evenly.
• Bake until topping is toasted and filling is bubbling, 50-55 minutes. Let cool before serving with a scoop of vanilla ice cream.

MAPLE CARDAMOM APPLE CRISP

Steps:

• Preheat oven 350°F. Add all 'filling' ingredients to a large bowl, and toss to combine. Pour into a large skillet or a large baking dish, pat into an even layer.
• Add all ingredients, except melted butter, to a large bowl. Whisk to combine, then pour melted butter over top, and mix with a fork until the mixture looks like wet sand.
• Spread the topping evenly over the filling in the skillet, then place into the oven to bake for around 40 minutes, or until the topping is golden and the apples are tender.

CARDAMOM APPLE CRISP WITH CARAMEL CREAM

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square baking dish with shortening or cooking spray.
• In medium bowl, toss apples with 1/3 cup of the brown sugar. Spread apples in dish. In another bowl, stir remaining 2/3 cup brown sugar, the flour, oats, cardamom and cinnamon until well mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in pecans. Sprinkle over apples.
• Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 45 minutes before serving.
• In chilled large deep bowl, beat whipping cream and caramel topping with electric mixer on high speed until stiff peaks form. Serve caramel cream with warm crisp. Drizzle with additional caramel topping, if desired.

MAPLE APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
• Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

CARDAMOM APPLE CRISP

Steps:

• Preheat the oven to 180C
• Scatter the apple slices into your ovenproof dish, drizzle with honey, pour over the apple juice and sprinkle over the cardamom.
• Add all the ingredients for the oat topping to a bowl and stir well to combine. Spoon onto the fruit filling.
• Bake for 25-30 minutes. Keep a watch after 20 minutes for any signs of burning. If the top is looking as though it could burn but the apples aren't softened, loosely place a piece of aluminium foil over the dish and bake until done.

SKILLET CARAMEL-APPLE CRISP

Steps:

• Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
• After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
• When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
• Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
• Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

CARDAMOM MAPLE SALMON

Steps:

• Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup and stir until evenly combined.
• Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C).
• Dredge salmon pieces through the maple syrup mixture until evenly coated on all sides.
• Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.