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Topic: Apple Crisp  (Read 860 times)
Tags for this thread: apple , dessert , recipe , ice_cream , vanilla  Add new tag
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May the force be ever in your favor, Mr. Potter.

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« on: October 01, 2018 09:51:52 PM »

Wanted to try this recipe because it mentioned double the crisp.  Thought that sounded yum!  And it was excellent!.... but only the first day lol.  The next day it was pretty mushy and even a trip back to the oven didn't crisp it up too much.  So if you make this plan to eat it nice and warm.  Could even half the recipe for a 9 inch pan so you don't have leftovers.


10 cups Granny Smith apples peeled, cored and sliced
1 TBSP lemon juice
1 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon

2 cup quick-cooking oats
2 cup all-purpose flour
2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup Butter cubed while cold

Preheat oven to 375F. Prepare a 9x13 pan with a coating of butter.

Place sliced apples in a bowl and drizzle over lemon juice.  Turn to coat slices best you can. Add brown sugar, flour, and cinnamon. Stir gently and make sure every piece of apple is covered in the sugar mixture. Set aside.

Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups.

Spread 3 cups over the bottom of your prepared pan and press flat. Pour the apple mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the apples and bake uncovered at 375F for 35-45 minutes.

Old Fashioned Vanilla Ice Cream

3/4 cup sugar
1/8 tsp salt
1 3/4 whole milk
2 large eggs, beaten
1 1/2 cups heavy whipping cream
1 tsp vanilla extract

In heavy saucepan, combine sugar, salt, and milk.  Cook over medium heat stirring occasionally until mixture is steaming.  Reduce heat to low. 
In medium bowl, slightly beat eggs.  Slowly whisk half of the hot mixture into the eggs and pour back into saucepan.  Cook over medium-low heat until slightly thick, about 3 minutes.  Remove from heat and strain mixture with a mesh strainer into a container.  Refrigerate until chilled or overnight.
When ready to freeze, stir in heavy cream and vanilla into the chilled custard mixture.  Stir ice cream maker and pour mixture through hole in the lid.  Freeze until desired consistency.

Caramel Sauce

1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 teaspoon vanilla extract (optional)

Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

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« Reply #1 on: October 02, 2018 04:01:47 AM »

Yum yum yum yum yum!
Thanks for the recipe

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« Reply #2 on: October 17, 2018 07:28:16 PM »

Oh my goodness!!!! This looks sooo good and homemade ice cream too?? This so rocks
« Last Edit: October 17, 2018 07:28:40 PM by lindyv321 » THIS ROCKS   Logged

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