Amaretto Apple Crisp Recipes

AMARETTI APPLE CRISP

Steps:

• Place apples in an 8-by-8-by-2-inch glass or ceramic baking dish. Add 3 tablespoons of the lemon juice, and toss to combine.
• Place the cornstarch in a very small bowl. Stir in 1 tablespoon of the lemon juice. Stir in remaining 2 teaspoons lemon juice, 2 tablespoons of the brown sugar and the almond extract, nutmeg and cloves.
• Add the cornstarch mixture and almonds to the apples, and toss to combine. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 minutes, stirring once. Then prick the plastic to release steam.
• Remove from the oven, uncover and set aside. Preheat the broiler.
• Place the butter in a 1-cup glass measure. Cook, uncovered, for 1 minute, then remove from the oven.
• Place the butter, amaretti and remaining brown sugar in a food processor. Process until finely chopped. Sprinkle over the apples, and brown under broiler for about 3 minutes.

AMARETTO APPLE CRISP WITH TOASTED ALMONDS

Steps:

• Preheat the oven to 375 degrees F. Add the apples to 9×13 baking dish (or a large skillet) and toss them with the brown sugar, flour, cinnamon and salt. Pour the amaretto over top and toss the apples.
• In a bowl, stir the oats, brown sugar, almonds, flour, cinnamon and salt. Add in the vanilla extract and amaretto, then add the butter. Use your hands to incorporate the butter until it is evenly distributed and you have a crumbly mix. Sprinkle it evenly over the apples. Bake the apples for 40 to 45 minutes, until the crisp is golden brown and the juice is bubbly underneath. Remove the dish from the oven and serve the crisp hot with ice cream.

AMARETTO APPLE DIP

Steps:

• Combine cream cheese, brown sugar, powdered sugar, amaretto, vanilla extract, and milk in a food processor. Process until creamy.

MOIST APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with sliced apples.
• In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apples. Cover apples with remaining crumble mixture.
• Bake in preheated oven 45 minutes, until bubbly and golden.

AMARETTO APPLE CRISP

Steps:

• Preheat oven to 375ºF.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and both sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
• Add almonds, toss well.
• Combine apple, nutmeg, cinnamon and Amaretto in a bowl; toss well.
• Spoon apple mixture in an 8" square baking dish or 1-1/2 quart casserole.
• Sprinkle with crumb mixture.
• Bake at 375ºF for 45 minutes or until golden brown.

APPLE CRISP WITH AMARETTO

Steps:

• Toss the apples with the amaretto, lemon juice, cinnamon, nutmeg and brown sugar.
• Mix the flour, rolled oats, brown sugar, cinnamon and butter in a large bowl.
• Place the apple mixture into an 8×8 inch baking dish and pour the topping on.
• Bake in a preheated 350F/180C oven until it is bubbling and the top is golden brown, about 45 minutes.

APPLE AMARETTO CRISP

Steps:

• Preheat oven to 375°F.
• Mix together flour and sugars in a bowl. Cut in butter with 2 knives or a pastry blender until mixture is crumbly. Add almonds and toss well.
• Combine amaretto and apple in a bowl. Pour into an 8-inch square baking dish. Sprinkle the crumb mixture on top.
• Bake for 45 minutes or until golden brown.

AMARETTI CRISPS

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast in oven until lightly browned and fragrant, 7 to 9 minutes. Remove from oven; let cool.
• Combine almonds and sugar in the bowl of a food processor fitted with the metal blade, and grind to a fine powder. Transfer to a medium bowl. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into almond mixture; fold in almond extract.
• Line a baking sheet with parchment paper. Transfer almond mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe twenty 2-inch rings onto prepared sheet, about 1 inch apart. Bake until golden brown and firm to the touch, about 25 minutes. Remove from oven, and immediately transfer to a wire rack to cool completely.

APPLE AMARETTO SOURS

Steps:

• Fill six highball glasses with ice. Pour 2 tablespoons amaretto into each. Stir together apple cider and lemon juice until well mixed. Divide evenly among glasses. Serve each with a lemon slice and cinnamon stick.