|2 servings||calories per servings 610||protein serving 4 g||carbs per serving 87 g||total fat per serving 30 g|
There is no more iconic fall dessert than baked apples in some form. Here, they’re baked into a classic crisp, which refers to its 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 sweetened vanilla cream. This dessert kit makes 4 servings.
|Nutrition Facts||/ Per Serving|
|Total Fat||30 g|
|Saturated Fat||18 g|
|Trans Fat||1 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||87 g|
|Dietary Fiber||8 g|
Heat oven to 350° F. Keep cream and butter chilled until ready to use.
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 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.
Close the jar, and shake 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 – just take care not to shake it too much, or you’ll end up with butter. Refrigerate vanilla cream until crisp is ready to serve.
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...