Nutty Apple Crisp

Ted's Montana Grill Restaurant Recipe

1 cup pecan pieces
4 ounces butter
1 cup pastry flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup oatmeal

1 cup light brown sugar
1 cup granulated sugar
1/2 cup all purpose flour
2 teaspoons cinnamon
1/2 teaspoon iodized salt
2 teaspoons orange juice
2 teaspoons vanilla extract
1/2 cup heavy cream
4 ounces melted butter

To make the Apple Crisp Topping: Place the pecans in the food processor and press the pulse button 4 times to blend. Do not over chop the pecans. Place all of the ingredients into the bowl of a stand mixer. Using the paddle attachment, mix for 1 minute on low speed. Using a rubber spatula, scrape the paddle and sides of the bowl. Mix for 1 additional minute on low speed until small clumps form and the butter is well incorporated. Place the crisp topping mixture into a bowl with lid.

To make the Apple Crisp Filling: Melt the butter. Mix the sugars, flour, cinnamon, salt, orange juice and vanilla together in a mixing bowl. Add the cream and melted butter to the dry ingredients.

In an ovenproof baking dish, place 8 ounces of peeled, cored and thinly sliced apples. Add 1/2 cup of the crisp filling and spread evenly over sliced apples. Wet your hands to keep the filling from sticking. Spread 6 ounces of crisp topping on top of the filling. Do not press the topping down.

Prebake at 425 degrees for 9 minutes. Hold at room temperature. When serving, place the apple crisp into a 325 degree oven for 10 minutes or until hot and bubbly. Top with a large scoop of vanilla ice cream.

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