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Food & Entertaining

Garland's Apple Crisp

Author: Chef Amanda Stine
Issue: October, 2007, Page 275
Serves 8 to 10

8 to 10 medium baking apples (such as Rome Beauty or Granny Smith), peeled, cored and cut in wedges
Juice of 1/2 lemon
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons cold butter, diced

1/2 cup slivered, blanched almonds
3/4 cup flour
3/4 cup brown sugar
1/2 cup oats
1/4 teaspoon salt
3/4 cup cold butter, cut in slices (equals about 1 1/2 sticks)

Vanilla Cream
2 cups heavy cream
1-inch piece vanilla bean
1/4 cup sugar
1 tablespoon bourbon, brandy or rum (optional)


Photo by Werner Segarra
1. Preheat oven to 350 degrees and butter a 9-by-13-inch baking dish.
2. In a medium bowl, combine apples, juice, sugar, cinnamon and vanilla. Place mixture in baking dish and sprinkle diced butter over apples. Cover with aluminum foil and bake 10 minutes.
3. To make crisp, place almonds in food processor and pulse until finely chopped. Transfer to small bowl. Put flour, sugar, oats and salt in food processor and pulse until well mixed. Add chopped almonds and butter, then pulse to mix. Transfer mixture to bowl and work it together with your hands, just until it softens slightly and becomes somewhat crumbly.
4. Remove dish from oven and discard foil. Spread topping evenly over the warm fruit and return dish to oven. Bake 25 to 30 minutes or until crisp topping is golden brown.
5. To make vanilla cream, combine heavy cream, vanilla bean and sugar in a heavy-bottomed 1-quart saucepan. Bring to a gentle boil over medium-high heat, stirring occasionally to prevent burning. Cook until reduced by about one-third. Remove from heat and stir in bourbon, brandy or rum.
6. Serve apple crisp warm or at room temperature. Top with vanilla cream.

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