Apples main page

Apple and berry crisp
Apple au gratin
Apple benjamin
Apple betty
Apple blueberry crisp
Apple bread pudding
Apple-butterscotch pie
Apple charlotte
Applecake with hot butterscotch sauce
Apple cheese crisp
Apple coffee cake
Apple-cranberry crisp
Apple crêpes
Apple crunch
Apple fritters with apricot sauce
Apple fruit cake
Apple herbert
Apple mousse grand marnier
Apple pudding
Apple sauce cake
Apple strudel
Apple strudel with cranberry sauce
Apple strudelettes
Apple tart alsacienne
Cider apples
Country apple cake
Country apple pie
Double apple cake
Dark apple spice cake
English apple pudding
Flamed apples
French apple tart
Maple apple and bluebery crisp
Meringue apple tart
Meringue baked apples
Tarte tatin

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

APPLE-CRANBERRY CRISP WITH WARM TOFFEE SAUCE

Serves: 6 to 8

Rich toffee sauce adds lavishness to this tart autumn-fruit crisp.

Toffee Sauce:
1/4 cup water
1 cup granulated sugar
1 tablespoon butter
3/4 cup whipping cream
1/2 teaspoon pure vanilla extract

Apple Crisp:
8 cups peeled and sliced apples
1 1/2 cups fresh or frozen whole cranberries, cut in half
3/4 cup brown sugar
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking rolled oats
6 tablespoons melted butter

1. For toffee sauce; measure water into a heavy-bottomed medium saucepan. Add sugar and butter; do not stir! Measure out whipping cream, set near the stove along with vanilla.
2. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change color. Swirl pan gently on the unit until the color becomes deeply golden. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth. Slide pan off heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.) Warm sauce in a small saucepan or briefly in the microwave before serving.
3. For crisp, evenly spread fruit in a 9 x 13-inch baking dish or pan. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened. Spread over fruit.
Bake in preheated 350F (180C) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature. (If made ahead, cool, cover and refrigerate for up to 2 days. Warm, uncovered, in a 350F (180C) oven for 15 to 20 minutes before serving.)
To serve, pour about 1 tablespoon of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce overtop.

Home


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.