Apple Crisp With Prune Tequila Ice Cream Recipes

APPLES, PRUNE, AND BRANDY CRISP

Steps:

• Preheat oven to 425°F.
• Bring brandy to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.
• Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.
• Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.
• Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.

APPLE-PRUNE CRISP WITH HAZELNUT TOPPING

Steps:

• For filling:
• Preheat oven to 375°F. Butter 8-inch glass baking dish. Mix both sugars, flour, and cinnamon in large bowl. Mix in apples, then prunes. Let mixture stand 5 minutes. Transfer filling to prepared dish. Bake until beginning to bubble at edges, about 20 minutes.
• Meanwhile, prepare topping:
• Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts.
• Scatter topping over filling. Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes. Cool slightly. Serve warm with ice cream.

BEST APPLE CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

APPLE CRISP WITH PRUNE TEQUILA ICE CREAM

Steps:

• Make topping:
• Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
• Preheat oven to 375°F.
• Make filling:
• Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
• Bake crisp:
• Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.