Apple Crisp with Vanilla Custard Sauce

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Apple Crisp with Vanilla Custard Sauce

 

FILLING:

 

8-9 C. peeled, cored and sliced apples (about 7-8 large apples)

3 T. sugar

1 T. lemon juice

 

OATMEAL TOPPING:

 

1 C. flour

1/2 C. old-fashioned rolled oats

1/3 C. sugar

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 C. cold, unsalted butter, cut into 1/4 inch pieces

1/2 C. chopped pecans or walnuts

 

Preheat oven to 375 degrees F.

Grease 9 X 13 pan with soft butter. Pile sliced apples into pan and

sprinkle with sugar and lemon juice. Stir fruit gently, in dish. Once

apples are evenly coated, spread them uniformly. Combine flour, oats,

sugar, brown sugar, cinnamon and salt in a large mixing bowl. Toss

ingredients with your hands to mix them. Add unsalted butter pieces

to dry ingredients and use your fingers to rub in the butter until

you have pea-sized crumbs. At this point, none of the flour should be

noticeable. Mix in pecans or walnuts. Spread topping evenly over

apples and press down gently with your palm. Bake on center rack for

45-50 minutes, until juice bubbles around edges and topping is golden

brown. If the top starts to get too brown, move crisp down one shelf.

Transfer crisp to wire rack and cool for at least 15 minutes before

serving. Makes 9-12 servings.

 

Vanilla Custard Sauce

 

6 large egg yolks

1/2 C. sugar

2 C. light cream

2 tsp. vanilla extract

 

Whisk together yolks and sugar in a mixing bowl. Bring cream just to

a simmer in a medium-sized non-stick saucepan and promptly remove it

from the heat. Stir hot cream into yolks, adding about 1/3 C. at a

time. Pour mixture back into the saucepan. Cook custard over

medium-low heat without letting it boil, stirring continuously until

it thickens to the consistency of heavy cream (about 7 minutes).

Watch the sauce carefully, because the change is subtle. Strain sauce

through a fine-mesh strainer into a small bowl. Stir in vanilla

extract. Let sauce cool to room temperature, then chill it, covered,

until cold. It will keep for two-three days. Whisk it briefly just

before drizzling it on the crisp.

 

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