Baked Apple Crisp with Apple Cider Sauce and Vanilla Ice Cream
Photo by: Michael Hardison
The cider sauce takes apple crisp to a whole new level! The perfect warm treat for the fall.
- 4 large Baking Apples (McIntosh, HoneyCrisp, etc)
- 2 cups Vanilla Ice Cream
- 1/3 c. flour
- 1/2 c. brown sugar
- 1/4 c. butter
- 1 c. rolled oats
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon -
Apple Cider Sauce--
- 2 cups apple cider
- 2 teaspoons cornstarch
- 4 teaspoons water
- 1 tablespoon butter
- Preheat Oven to 350 degrees.
- Core each apple 3/4 of the way, you are making a well, you do not want to core all the way through.
- Combine Crumb Topping ingredients with fork, until blended.
- Stuff and mound each cored apple with crumb topping.
- Place apples in baking dish and pour enough water just to cover the bottom of the apples (this is to keep them from drying out).
- Bake time will depend on the size of the apple. Check after 15 minutes. 30 minutes should suffice.
- You can check for tenderness using a paring knife. If the crumb topping starts to brown too much, loosely cover apples with foil.
- For the Sauce: (can be made ahead of time)
- Boil cider in a small heavy saucepan over high heat until reduced to 1 cup, 15 to 20 minutes.
- Mix cornstarch and water;
- add to the cider and cook, stirring, until slightly thickened, about 1 minute.
- Remove from heat and swirl in butter until melted.
- Top each apple with vanilla ice cream and cider sauce. Enjoy!