Serves: 2-4 people
Description:
Apples baked in a warm caramel sauce until tender. Ted’s Nutty Apple Crisp comes topped with a crispy oatmeal pecan crust and a big scoop of Häagen-Dazs® vanilla ice cream.
Topping Ingredients:
1 cup Pecan Pieces
4 oz. Butter
1 cup Pastry Flour
1/2 cup Light Brown Sugar
1/4 cup Granulated Sugar
1 tsp. Cinnamon
1/4 tsp. Salt
1/2 cup Oatmeal
Filling ingredients:
1 cup Light Brown Sugar
1 cup Granulated Sugar
1/2 cup All Purpose Flour
2 tsp. Cinnamon
1/2 tsp. Iodized Salt
2 tsp. Orange Juice
2 tsp. Vanilla Extract
1/2 cup Heavy Cream
4 oz. Melted Butter
Nutty Apple Crisp Topping Procedure:
Place 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 crisp topping mixture into a bowl with lid.
Nutty 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.
Cooking & Plating:
In an oven proof baking dish, place 8 oz. (by weight) 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 oz. (by weight) of crisp topping on top of the filling. Do not press the topping down.
Pre-bake at 425ºF for 9 minutes.
Hold at room temperature.
When serving, place the apple crisp into a 325°F oven for 10 minutes or until hot and bubbly.
Top with a large scoop of vanilla ice cream.
Recipe Author: Chef Chris Raucci
Photo By: Ted’s Montana Grill
Restaurant: Ted’s Montana Grill
Source: http://www.tedsmontanagrill.com/news/2009/100CS_NuttyAppleCrisp.pdf