QUARANTINE APPLE CRISP
(Makes 8-12 Servings)
INGREDIENTS
For the Base
1/2 cup Shoogies Cane Sugar (8 packets)
5 pounds Granny Smith apples
2 tbsp freshly squeezed lemon juice
2 tsp ground cinnamon
1 tsp ground nutmeg
For the Topping
3/4 cup Shoogies Cane Sugar (12 packets)
1 1/2 cups flour
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 pound cold unsalted butter, diced
Vanilla ice cream
Make the Base and Topping
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Preheat the oven to 350F
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Butter a 9"x14"x2" oval baking dish
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Peel, core, and cut the apples into pieces. Combine the apples with the juices, Shoogies, and cinnamon, and nutmeg. Pour into individual ramekins
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To make the topping, combine the flour, Shoogies, brown sugar, salt, cinnamon, and cold butter in the bowl of an electric mixer fitted with the paddle attachment
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Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples
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Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly.
Serve warm with vanilla ice cream and enjoy!
Made With
Cane Sugar, 20 Pack
By: Chef Jill Korst