Toffee Cranberry Crisps Recipes

APPLE, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM

Steps:

• For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
• Chill until ready to use. Store leftover topping in the freezer.
• For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
• For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
• For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
• Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
• Strain the mixture and divide among six 2- to 4-ounce small ramekins.
• To assemble the crisp: Preheat the oven to 325 degrees F.
• Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
• Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.

TOFFEE CRANBERRY CRISPS

Steps:

• In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in cranberries, chocolate chips and toffee bits. Shape into three 12-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes or until golden brown. Remove to wire racks to cool.

CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
• In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
• In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
• Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
• Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.

APPLE-CRANBERRY CRISP WITH WARM TOFFEE SAUCE

Steps:

• For toffee sauce: Measure water into a heavy-bottomed medium saucepan.
• Add sugar and butter; do not stir!
• Measure out whipping cream, set near the stove along with vanilla.
• Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour. Swirl pan gently on the unit until the colour becomes deeply golden.
• Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth.
• Remove pan from heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.)
• Warm sauce in a small saucepan or briefly in the microwave before serving.
• For crisp, evenly spread fruit in a 9 x 13-inch (3-L) baking dish or pan.
• Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened.
• Spread over fruit and bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature.
• To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.