Apple Crisp With Toffee Sauce Recipes

GRILLED APPLE CRISP WITH PORTER-TOFFEE SAUCE

Steps:

• In a large bowl combine apples, granulated sugar, tapioca, lemon juice, apple pie spice, and salt. Transfer apple mixture to an 8x8x1-3/4-inch disposable foil pan or metal pan.*
• For topping, in a medium bowl combine oats, brown sugar, and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture evenly over apple mixture. Cover pan tightly with foil.
• For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place crisp in pan on grill rack in center of grill. Cover and grill for 15 minutes. Uncover pan. Cover grill and grill about 30 minutes more or until apple mixture is bubbly. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place crisp in pan on grill rack. Grill as directed.)
• Remove crisp from grill; cool slightly. Serve warm with Porter-Toffee Sauce and, if desired, ice cream. Porter Toffee Sauce
• In a small saucepan combine brown sugar, whipping cream, beer, and corn syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until sauce is desired consistency. Store any leftover sauce, covered, in the refrigerator for up to 1 week. Makes about 1-1/3 cups.

APPLE CRISP WITH OAT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

APPLE CRISP WITH TOFFEE SAUCE

Steps:

• Preheat oven to 350 F (180 C). Butter a 9x13 in (23x33cm) baking dish.
• Prepare the filling: In a large bowl mix together the 1/2 Cup sugar, 1/4 Cup flour, tablespoon of cinnamon, and half teaspoon of salt. Gradually add the 1 Cup light cream and the lemon juice, stirring until combined. Toss the apples with this mixture, and then spoon into the prepared pan.
• Prepare the topping: Mix together the 1 1/2 Cup flour, 1 Cup brown sugar, 2 teaspoons cinnamon, and 1/4 tsp salt. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the apples and pat down lightly.
• Bake 45 minutes.
• Prepare the toffee sauce: Combine the remaining 1 Cup brown sugar, 1/2 Cup butter and 1/2 Cup light cream in a sauce pan. Stir over low heat until the sugar is completely dissolved. Simmer until the sauce thickens.
• Serve the crisp warm with sauce poured over all.

APPLE CRISP WITH BOURBON CREAM

Steps:

• Preheat oven to 350 degrees F.
• For the Filling:
• Butter a 9 by 13-inch casserole dish. In a large bowl mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish.
• For topping:
• In a food processor combine the flour, brown sugar, cinnamon and salt in large bowl. Pulse to blend. Pulse in the butter until mixture forms pea size lumps. Add the pecans and pulse 1 or 2 more times. Sprinkle over filling. Bake crisp for 45 to 50 minutes. Cool 10 minutes before serving.
• For Bourbon cream:
• a medium sized bowl, beat the cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form. Dollop over servings of apple crisp.

APPLE-CRANBERRY CRISP WITH WARM TOFFEE SAUCE

Steps:

• 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.
• 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 colour. Swirl pan gently on the unit until the colour 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.
• Remove pan from 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.
• For crisp, evenly spread fruit in a 9 x 13-inch (3-L) 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 and bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature.
• To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.

GRANDMA'S OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
• Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
• Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
• Bake in the preheated oven until golden and bubbly, about 1 hour.