QUARANTINE APPLE CRISP

(Makes 8-12 Servings)

INGREDIENTS

For the Base

 

(10) Scoops of either the 500mg/1000mg Nano- Infused Shoogies Agave Powder

1/2 cup Cane Sugar 

5 pounds Granny Smith apples

2 tbsp freshly squeezed lemon juice

2 tsp ground cinnamon

1 tsp ground nutmeg

For the Topping

 

(12) Scoops of either the 500mg/1000mg Nano- Infused Shoogies Agave Powder

3/4 cup Cane Sugar 

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

  1. Preheat the oven to 350F

  2. Butter a 9"x14"x2" oval baking dish

  3. Peel, core, and cut the apples into pieces. Combine the apples with the juices, Shoogies, and cinnamon, and nutmeg. Pour into individual ramekins

  4. 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

  5. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples

  6. 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!

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Made With

Shoogies Powdered Nano-Infused Agave

By: Chef Jill Korst