Apple Walnut Crisp Recipe
The Chef suggests using Golden Delicious apples since they are common to find year-round, but you can also use locally grown apples (many in the area) when in season, for even more flavor.
This recipe is stuffed with sweet cinnamon apples and chopped walnuts for a sweet, melt-in-your-mouth center. The apple crisp’s topping contains oats, brown sugar, ginger, cinnamon, nutmeg and sea salts to create an impeccable crumble finish.
Chef Tip: top with a dusting of cinnamon.
plus 2 Tbsp.
½ Cup old fashioned oats
¼ Cup packed brown sugar
½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
4 Tablespoons walnuts, chopped
3 Tablespoons unsalted butter,
diced
1 pinch ground cloves
3 lbs. Golden Delicious apples
(about 7 cups), or apples of
your choice, peeled and thinly
sliced
1 teaspoon vanilla extract
Preheat oven to 375F and oil a 1 ½ quart baking dish.
In small bowl combine, ½ cup flour, oats, brown sugar, ginger, cinnamon, nutmeg and sea salt.
With pastry blender, cut in butter until mixture becomes crumbly.
Stir in chopped walnuts and set aside.
Combine sliced apples, 2 tablespoons flour, cloves and vanilla extract. Mix well so apples are evenly coated.
Transfer apples to baking dish and sprinkle topping over apples.
Bake until bubbling and topping is golden brown, about 50 minutes.
Serve warm.
Caramel Cream Cheese Custard
1/2 Cup sugar
2 tablespoons water
8 ounces reduced-fat cream
cheese, softened
8 large eggs
1-14-ounce can nonfat or low-fat
sweetened condensed milk
1-12-ounce can nonfat or low-fat
evaporated milk
2 teaspoons vanilla extract
Preheat oven to 350°F.
Cook sugar and water in small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of pan, warm pan in oven, then swirl to cover bottom.
Beat cream cheese in large bowl with mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into prepared pan. (You may hear some cracking; the pan will be very full.)
Place cake pan in larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
Transfer the cake pan to wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.
Per serving: 247 calories; 8 g fat which is not too bad for such a delicious dessert. It also makes quite an impression when you bring it in to your dinner guests. Use a pedestal for an added, dramatic ooohs and hahs.
In the coming months we will be getting ready for the holidays. Yum! Can't wait.
Want to Share? Just bring in your favorite recipe.
Next week we will have kid friendly Halloween party favors. Some can even be sent to school for others to enjoy.