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About the Dish

  • Apple


  • Turbinado Sugar

    Turbinado Sugar

  • Ground Cinnamon

    Ground Cinnamon

  • Brown Sugar

    Brown Sugar

  • All Purpose Flour

    All Purpose Flour

  • Butter


  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Beautiful Briny Pocketful of Starlight Vanilla Sugar

    Beautiful Briny Pocketful of Starlight Vanilla Sugar


Heat oven to 350° F. Keep cream and butter chilled until ready to use. Prepare your mise en place: Quarter apples through stem end. Cut away core and seeds, and discard. Thinly slice apple quarters crosswise.
In a mixing bowl, toss apples with granulated sugar and 1/2 teaspoon cinnamon. Spread evenly in an oven-safe 2-quart dish (9-inch square baking dish, or 10-inch cast iron pan).
In the same mixing bowl, combine brown sugar, oats, flour and apple crisp spice blend. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs.
Gently spread oat mixture evenly over apples, taking care to cover apples all the way to edges of baking dish. Pat topping gently until even. Bake until topping is golden brown and juices are bubbling to the surface, about 40 minutes.
While crisp is baking, make vanilla cream: To cream jar, add Pocketful of Starlight Vanilla Sugar. Place lid on snugly.
Shake the jar vigorously. You should hear and feel the cream sloshing back and forth. In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the jar to check on the whip. It should be a softly whipped cream, about the texture of yogurt. You may enjoy the whipped cream just like this, or re-cover the jar and shake an additional 1-2 minutes for a firmer whip – but take care not to shake it too much, or you’ll end up with butter. Refrigerate whipped cream until crisp is ready to serve.
Serve crisp topped with whipped cream, and enjoy!