|2 servings||calories per servings 750||protein serving 7 g||carbs per serving 105 g||total fat per serving 36 g|
You know the fall season is in full swing when you’re about to dig in to sweet, tender baked apples in some form. Here, they’re baked into a classic crisp, complete with a crunchy topping of flour, sugar and butter. This delicious version, with a blend of warm spices and nutty oats, is made even better with a homemade vanilla whipped cream.
|Nutrition Facts||/ Per Serving|
|Total Fat||36 g|
|Saturated Fat||22 g|
|Trans Fat||1 g|
|Total Carbohydrates||105 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 350° F.
• Keep cream and butter chilled until ready to use.
• Quarter and core apples. Thinly slice quarters crosswise.
• In a bowl, toss apples with granulated sugar and cinnamon.
• Spread apples evenly in small (about 9x9 inch) baking dish.
• In the same bowl, combine brown sugar, oats, flour and apple crisp spice blend.
• Use a pastry cutter or 2 forks to mash in cold butter until mixture resembles coarse crumbs.
• Sprinkle oat mixture over apples, taking care to spread all the way to the edges of the dish. Gently pat topping even.
• Bake in oven until topping is golden-brown and juices are bubbling, about 40 minutes.
While crisp bakes:
• Remove about half of cream from bottle. Save for another use.
• To cream bottle, add vanilla sugar. Shake vigorously. You should hear and feel cream sloshing back and forth in the jar when you shake.
In 2-5 minutes, when the sound and feel changes and there is less sloshing, open the bottle to check the whip. It should be a softly whipped cream, about the texture of yogurt.
Note: If desired, you can transfer whipped cream to a bowl and whisk to a firmer consistency.
Serve crisp topped with vanilla cream, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...