Here’s another dish that I prepared at the Santa Fe Foodie Classic. I was limited to only using induction cook-tops, so to make a dessert was a bit of a challenge. I made this apple ginger crisp with whipped cream using only a 12″ skillet and the stove top! I also prepared it on KUTV2″s Fresh Living with Debbie and Casey – check out the video @
WATCH THE VIDEO ON KUTV2
INGREDIENTS:
1 stick unsalted butter
¼ C walnuts, toasted
½ C rolled oats
½ C brown sugar
2 T granulated sugar
½ C flour
Pinch salt
2 t ground cinnamon
1 ½ # Granny Smith apples
1 T fresh lemon juice
3 T unsalted butter
½ C sugar
1 T corn starch
2 t ground ginger
½ t salt
1 basket blackberries
½ C heavy cream
2 t granulated sugar
½ t vanilla
METHOD:
For the Streusel: Combine flour, nuts, brown & granulated sugar, oats, salt, and cinnamon in a bowl. Set aside. Melt 1 stick butter in large skillet over
medium high heat. Add flour/oat mixture and stir until mixture is well combined. Reduce heat to low heat and cook, stirring frequently, until
streusel is golden brown and smells nutty and fragrant. Transfer streusel to large plate and set aside.
For the Filling: stir sugar, cornstarch, ginger, and salt in a small bowl. Set aside. In a separate bowl, combine sliced apples and lemon juice. Combine apples with sugar mixture. Add 3T butter to skillet and heat over medium heat, stirring, until butter is melted and beginning to brown slightly. Add apple/sugar mixture and cook until apples begin to brown and caramelize slightly. Increase heat to medium, cover, and cook, stirring occasionally, until apples are almost softened, about 10 minutes. Remove lid and cook until apples are cooked through and mixture has thickened slightly, about 5 minutes more. Add blackberries. While crisp cooks, prepare whipped cream with sugar and vanilla. Set aside. When apples are cooked through but still slightly firm, top with streusel topping and serve with whipped cream.